CONCEPT CREATION
Consult by providing help throughout all project aspects and phases like:
* Restaurant interior
* All Branding Phases
*Supervision through recipe writing phase
to make all recipes commercial and suitable for operations.
FoodWorks provides consultancy and development services in the food and beverage industry
An ex-hotelier Handling Human Resources in several International Hotels
One of the developers of the Culinary Training Centers in Egypt (CTC,) and managed for eight years, and was in charge of supervising the graduation and employment of about 1,200 Chefs
Currently the Co-founder & Managing Partner at Monappetit Culinary & Hospitality Academy who laid the foundation to Monappetit as an organization and helped it become one of the leading Food Services company in Egypt
We provide consultancy and development services in the food and beverage industry, including but not limited to:
•Concept creation and development for F&B projects and restaurants.
•Recipe and product development.
•Training and qualification programs for F&B staff.
•Financial planning, cost structuring, and pricing strategies.
•Marketing solutions and brand development for the food sector.
CONCEPT CREATION
Consult by providing help throughout all project aspects and phases like:
* Restaurant interior
* All Branding Phases
*Supervision through recipe writing phase
to make all recipes commercial and suitable for operations.
RESEARCH & DEVELOPMENT
Continuously innovating new products and refining existing processes. Ensures companies moet evolving consumer demands while staying ahead of the competitors.,
MENU RESTRUCTURING
Work on menu items based on the operations, costing, and the taste of the target audience.
RECIPE TASTING AND TESTING
Work on menu items through testing the recipes until reaching the proper ones for the tasting sessions that will be done to the client.
Taste all provided menu items and approve only the ones that will be suitable to be sold commercially.
MANPOWER PLANNING & SALARY SCALE
Provide a table with the number of staff in every position with the average solary in the market for these positions.
COSTING
Costing on all the menu items given the price per item and selling price.
STAFF TRAINING
Training for all the staff in the kitchen on the menu Itecris as well as the operation inside the kitchen through the receiving and storing. Chefs are otto trained on the prepping portioning cooking and serving
KITCHEN DESIGN
Work on the kitchen design to guarantee a smooth work flow inside the kitchen In addition to providing a list of the required equipment and utensils needed for the operation
Chances only come to those who are prepared.
“When we build, let us think that we build forever.”
