HORECA CONSULTING
Professional services to optimize your restaurant, reduce costs and improve service quality
Advanced food cost
Detailed cost analysis, margin optimization and complete control of kitchen expenses
Kitchen organization
Workflow optimization, efficient mise en place and brigade coordination
Waste reduction
Concrete strategies for sustainability, inventory management and food waste reduction
Complete Audit
In-depth evaluation of processes, structure, quality and operational standards
Brigade Training
Structured approach, clear organization and defined operational standards
Menu Engineering
Menu creation and optimization to maximize profits and customer satisfaction
Restaurant Opening
Complete support for new openings: concept, equipment, menu and staff training
Want to improve your restaurant?
NEXT STEPS
Book consultation
- Choose your date
- Free 20-minute call
Request private service
- Describe your event
- Receive a personalized quote
Enroll in a course
- Choose between enthusiasts and professionals
- Dates available year-round
Contact & Booking
Fill out the form or contact me directly
Fill out the form or contact me directly
Federico Chef
Culinary Consultant & Private Chef
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