I’ve learned from my work in Romania and the USA that each project needs attention and dedication to grow and become profitable.

 

    Creating a menu that matches the project and the cuisine theme is just the cherry on the cake.

     The technological flow, proper kitchen equipment and choosing the right suppliers are just a few elements that influence an Horeca business.

 

    The decision to call a consultant chef will stop you from losing money and time and help you develop and grow a successful business.