I walk with you into the process of creating a Sustainable Kitchen Operations Plan (SKOP). I give emphasis on Circular Gastronomy Economy: from Farm to Table and from Table to Farm.

As always striving at top products and quality/price ratio, with my connections I can open up your procurement portfolio and help you transform top “niche” ingredients into special dishes for your menu.

I specialize in Mediterranean Haute Cuisine and in Farm-to-Table strategies, by promoting and pushing forward a more sustainable and healthier diet to your guest. Doing so I also promote and encourage local farms to sell their unique products.

When it comes time to examine, “what could this be like” or “does this make sense,” a feasibility study will help pull these things together. When it’s time for superior funding and project results, a Kitchen plan is the tool you’ll need.

Culinary cost controls, inventory management, order guides, vendor relations. These are operating tools for your kitchen and every operation needs them to maximize productivity and profitability.

With over 25 years of experiences in kitchen I can conduct pre-screening filter and find the perfect candidates for you to decide. It takes almost none of your time and you’ll love the results, tailored to your needs and request.

I can undertake your online presence and create with you a digital culinary strategy roadmap to achieve your audience target and retention objectives. I can ensure you the your culinary brand will reach your targeted clients and guests, while meeting your standards and showcase your kitchen efforts to a wider audience possible new guests. I am always looking at the Social Platform as a great channel to smartly communicate your message and retain guests/customers.