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| Eyüp Kemal Sevinc - Consulcanty |
For all your needs at the field of Gastronomy;
Advertisement, Catalog & Brochure shots
Research & Development works
Determination and development of restaurant concept
Kitchen planning,
consultancy needs you may send mail to
consulting@eyupsevinc.com
1- MENU PLANNING AND DEVELOPMENT
a) Conformity of menus with the standards and their calculations
b) Presentations of dishes,
c) Picturising of all the dishes at the menu,
d) Variant sightly presentations of traditional dishes
2- PERSONNEL TRAINING
a) Basic kitchen training,
b) Hygene at kitchen,
c) Menu content and communication,
d) Doing Cost control,
3- STUDIES TO INCREASE CUSTOMER POTENTIAL
a) Servicing every dish by conforming to the standards every day,
b) Communication among personnel within the restaurant,
c) Quality control of the supplies used,
d) Dialogue with the customer,
4- DOING FRANCHISING WORKS
a) Marketing and advertisement works,
b) Reaching appropriate standards at all work areas,
c) Gain power to create differentiation at the market,
d) Taste and quality standards of products prepared at all branches,
e) Preparation of the products which must be the same such as sauces etc., at the central kitchen,
5- PERIODIC CONTROLS OF THE BRANCHES
a) Personal hygenity of personnel,
b) Different designs of uniforms,
c) Holding details of the menu at the kitchen (photographies, dishes, etc.)
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