Everything starts with an objective analysis of your business. As an external consultant this is easier for me than for you.
Because gradually everyone becomes blind to their own business. People see or do most things the way they are used to. At that point, you become less open to new things and you also become less critical of yourself.
An external hospitality and catering consultant offers the solution. Using our quick or extensive in-depth scans, we provide you with tailor-made advice for your business, including advice on the HACCP regulations.
The smaller the menu, the better the kitchen.
Twenty percent of your menu makes up eighty percent of your turnover. After all, your customers find good food much more important than a wide choice.
A selection from our menu:
Hospitality and catering audit
Support to start-ups
Yield management within your hotel or B&B
Crisis management for hospitality and catering businesses in difficulties
Hospitality and catering monitor