​How does it work?

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1. PROVIDE ME WITH ESSENTIAL INFORMATION OF YOUR BUSINESS

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Profile

First, I am going to ask you to determine the profile of your restaurants, choosing one from the list or with your own words. Since the menu is the main focus point of this service, here I would like to ask you to send me the actual menu or the one you were interested to keep moulding, to have it ready for another period.

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Kitchen facilities

Here, I am going to ask you to provide me with a list of your kitchen equipment and their energy needs and how frequently you use them. This information is not only important to be able to reduce energy consumption of your establishment but to be able to see what kind of new preparations can we do in the implementation phase.

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Capacity

Here, I am going to ask you to tell me the official number of seating capacity your restaurant is registered with. Though, the previous information is a good point to make a guess at your service strength but I may require further data on the actual consumption to gain a realistic and useful information for further calculations.

Traffic-Price-Costs

At this point, you will be asked to provide precise information on the consumption, client-flow, prices for clients, costs (gross) and provider profile (if they agree to share) and if you are satisfied with them. This information is essential for me to be able to find out how to reduce costs and energy, to  gain quality and at the same time attract more guests with the changes we realize.

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What do you want to achieve and when?​

The type of modification or update you would like to implement in your business (e.g., creating a completely new menu or adding three new sustainable and healthy options to your  proposal). Importantly, I would like to inquire about the timeline for implementing the necessary work to achieve your goals. If you have a specific deadline, please let me know.

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If further data collection in person is necessary 

I am open to either visiting your establishment in person or conducting an online tour, which, in my opinion, offers a greater guarantee for faster and more efficient changes. If an on-site visit is required, please note that I currently reside in Hungary, Budapest. If your location is more than half a day's travel away, kindly inform me in advance, allowing me to organize my transportation accordingly.

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​2. I WILL PREPARE A PRICE QUOTE & STRATEGIC PLAN SUMMARY

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I will prepare a price quote and a summary of the strategic plan once you have provided all the relevant information. The detailed strategic plan will be ordered and prepared upon the acceptance of the quote, summary and payment of at least half the indicated amount. This detailed plan will be delivered no later than two weeks after the order is placed (depending on the size and complexity) and no later than one week before the scheduled implementation and training.

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3. I EVALUATE THE PROVIDED DATA &

CREATE YOUR DETAILED IMPLEMENTATION PLAN

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In this phase I will evaluate the whole data I receive and I create the above mentioned detailed implementation plan. The duration of this phase can vary a lot depending on the size and complexity of the objectives you wish to achieve.​

The other half of the retribution accepted in the ,,2. PRICE QUOTE AND STRATEGIC PLAN SUMMARY" phase is due to be paid uppon receving this document in a digital format and no later than 3 working days after that.

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4. IMPLEMENTATION

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Building a strong cooperative effort during the implementation phase of incorporating healthy and sustainable meals into your menu is like crafting a recipe for success in the kitchen. It ensures seamless coordination, enhances efficiency, and guarantees that every staff member is well-equipped with the skills to prepare, store, and regenerate these delightful and nutritious dishes. Together, we transform your kitchen into a powerhouse of culinary innovation, creating a menu that not only tantalizes taste buds but also champions sustainability and wellness.

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Additionally, while online meetings are available for this phase, they may require more sessions and a well-trained kitchen team to achieve the same level of success as in-person training. My commitment remains unwavering—whether in the physical or virtual realm, I'm dedicated to empowering your team for culinary excellence and sustainable practices.

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5. REVISION & RATING

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After the training, I personally evaluate the process taught in the previous step—both from the inside, with a critical eye, and from the outside, as a guest. Assess the quality of service and the overall dining experience. While my presence for this step is essential, you have the option to request a detailed report summarizing my observations on your development up to that specific date and point of realization

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6. ACKNOWLEDGEMENT

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Based on the comprehensive 'Revision and Rating' phase, I prepare an acknowledgment that distinctly represents and certifies the actual grade of implementation achieved in the menu development and its integration into practice.