SERVICES
FOR IDIVIDUALS, GROUPS &
FAMILIES
Analyze, create and follow up your diet (with you) in order to guarantee what you eat is healthy and the most sober possible from an ecological aspect
Help you to decide what kind of food to buy and how to organize your kitchen storage - As we know, what we have at home, probably will end up on our plate
FOR RESTAURANTS & FOOD BUSINESSES
Production Chain Analysis & Transparency
Finding and modifying strategic key points in the production chain; Definition and establishment of a transparent profile towards consumers
Recreation or modification of the menu according to the criteria of a sustainable gastronomic offer
Personal Training of Sustainable Cooking I teach you how to cook the way that is healthy and puts the least stress on the environment
ROBERT HOLICZA
DIETITIAN
CHEF
CONSULTANT
Event Promotion & Participation
Interactive cooking events to promote healthy, ecological and sustainable food and this way of eating
FOR IDIVIDUALS, GROUPS
&
FAMILIES
Personal Sustainable Diet Fix
1. EVALUATION
I evaluate your eating habits and how they can be improved to generate lower environmental impact
2. INDIVIDUALIZED EATING PLAN
I create an individualized eating plan for you which will be partly the topic of our next specific nutritional advice step. We will start learning how to eat sustainably even if you have some special health condition
3. TOPIC-SPECIFIC NUTRITIONAL ADVICE
I give you practical advice on how to adopt sustainable- kitchen, eating, waste management practices in your daily routine even when you have some special conditions like the following (among others):
40 €
80 €
-
Food intolerance- Food Allergy
-
PCOS- Pregnancy- Complementary feeding
-
Overweight- Obesity
-
IR- Diabetes Mellitus
-
Eating disorders: Anorexia- and Bulimia Nervosa
40 €
4. SUPPORT - FOLLOW-UP
I support you during the upcoming two months at any digital platform of your preference
2 x 20 €
Food Selection & Storage
I asses you in how to do the shopping, storage of food in an environmentally responsible way avoiding unnecessary waste
1. EVALUATION OF THE CURRENT SYSTEM & ESTABLISH THE NEW ORDER
In order to have a complete picture of which foods are and are not recommended for you, it is important to assess your eating habits, taste, gastronomic preferences, potential health risk factors. After this previous step we will make up a plan together that will mean a fundamental transformation (or if this is not possible, a a more gradual change) of your food environment (at home and wherever you frequently go to eat). The pace and precise implementation will be determined individually.
This is a very useful and practical step to take to preserve our health if we do it right, and to indirectly reduce the environmental impact of certain foods by making purchasing a conscious process in this respect as well, and by buying only foods that represent production, transport and sales practices that have the lowest possible emissions in line with our current dietary targets.
When shopping for food, in the next step, I will guide you and help you choose which food to put in your shopping cart or in the restaurant you visit often. Of course, we'll also discuss what you shouldn't eat and explain why.
80 EUR/2 hours
2. FOOD CHOICE & STORAGE BY THE NEW ORDER
In addition to being aware of what we need to do differently and how to begin to do this in terms of shopping, it is perhaps even more important that in our homes (and especially if we spend relatively much time at home), in our pantry or wherever we store food, we do not store products that are not appropriate under our agreement above and that would be in violation of the respect of this therapeutic process to maintain/restore your health. To facilitate and enforce this, I will go with you to your home after having done the shopping session together and place everything to its place in the pantry, refrigerator and in your drawers which were formerly used for hiding candies. Together we will then set up a strategy to help you gradually or radically (depending on your personality) eliminate unwanted products from your home.
80 EUR/2 hours
3. CONTROL/FOOD SELECTION/FOOD STORAGE
Usually more than a single session is required, some of the steps listed may require multiple repetitions, depending on the individual. It is up to you and the individual to decide whether you would like to participate in a control session where we can discuss the emerging issues relatively quickly, slightly out of context, or whether you would like to go through the suggested protocols for food choice, nested in context, by repeating the food shopping session or by visiting together your home again and discussing future actions at a daily systemic level, linked to the food you have stored in your home.
40 EUR/hour
4. COMPILATION OF WRITTEN SUMMARY MATERIAL
40 EUR
5. SUPPORT - FOLLOW-UP
I will support you for the next two months on your preferred digital platform/phone. During this two-month period, I will try to answer any questions you may have in order to help you to achieve our mutually agreed objectives. Due to the need for a relatively quick exchange of information for a successful day-to-day applicability, I will try to provide you with my answers in the most synthetic and practical way possible, with a maximum of 2-3 working days grace period from the time of the question.
2x20 EUR
TOTAL PRICE PACK - PAID AFTER EACH OCCASION
1,2,3,4,5 (Survey, Food Selection, Food Storage, Written Summary, Support) per item, paid on completion of service.
Going through the steps of the services is not compulsory, but more than recommended to achieve the objective.
280 EUR
TOTAL PRICE - IF YOU PAY THE WHOLE AMOUNT AT ONCE - 15%
Packages 1-5 ( Evaluation + Food Selection + Food Storage + Control + Written Summary + Support) paid the whole amount at once in advance. Free choice between written summary and follow-up.
It is not compulsory to go through the steps of the services, but it is more than recommended to achieve the objective.
238 EUR
FOR IDIVIDUALS, GROUPS & FAMILIES
Personal Training of Sustainable Cooking
I teach you how to cook the way that is healthy
and puts the least stress on the environment
1. EVALUATION AND PRACTICE OUTLINE WITH PRICE QUOTE
By filling in the appointment request form on the website, please select the "Personal Training of Sustainable Cooking" option, in the comment, please specify the dates and times when the practice would be suitable, in addition to the dates and times you select at the designated place. Also, please specify how many participants (maximum capacity 20), how many courses and what flavours of cuisine you would like to experiment with. If there are any special requirements beyond a focus on health and sustainability and using mainly/totally wholesome plant-based ingredients, please indicate this as well.
I have experience in planning and preparing diets for people with special dietary needs and with digestive problems. In addition, if you would like to practice home cooking with nutritional criteria for e.g. food allergy, food intolerance, polycystic ovary syndrome, diabetes, cardiovascular, renal-, and inflammatory bowel disease, in addition to the inclusion of the default health and environmental criteria, please contact me.
In order to ensure a smooth implementation, please also indicate what kitchen appliances and equipment, water supply will be available for the work, e.g.: oven, electric hob, dishwasher, etc. (in case of a group, also indicate how many). If equipment is not available, it is also possible to rent a properly equipped kitchen. Checking the site (or arranging and checking out a temporary rental) is part of the evaluation, please let me know when I can visit or, if not, when you would like me to arrange a rental if it is that what you prefer).
Based on this, I will send you a practical plan which will include, in addition to the labour charge, an estimated material charge (although this is enough to pay on arrival at the food purchase step) with a minimum and maximum value (as prices and the actual source of supply can all vary depending on date and availability).
40 EUR/hour
+
20 EUR/hour - fee for evaluation on the spot
For better understanding:
For a single occasion, e.g. a 3-course menu, and a moderately interactive and relatively short 2-3 hour programme for participants, usually 2 hours are sufficient to prepare this document + 1 hour to check the site (which of course varies depending on distance). The preparation of the training outline and the site visit can be booked by paying the amount I have calculated. If I am entrusted with hiring of a suitable site, I would ask for the rent to be paid to the landlord (or to me) as soon as possible, in accordance with the landlord's conditions, in order to ensure that the activity runs as smoothly as possible. If the number of participants exceeds 6, please let me know at least 14 working days before the requested date of the service.
Order Example for preparation of the Practice Outline and the Site Evaluation:
Nov. 6, 8 or 10, 2023, 6-9 p.m., group, 6 people, 3 courses (1 appetizer-small intake, 1 first course- big intake, 1 dessert-small intake), environmental and health focus, one type 2 diabetic and one gluten-sensitive in the group, helszín provided, 3 electric hotplates, 3 ovens, 3 large wok pans, 3 medium flat pans, tap water, sink, detergent and dishwasher available. You can view the location between 30 October and 5 November 2023, between 18 and 21 hours, Budapest 1088 Vas utca 394.
The customer's name, address, telephone number and e-mail address are mandatory data for efficient communication and correct billing.
Preparation of a 3-hour participant programme plan and associated site evaluation
80 EUR (2 hours labour fee) + 20 EUR (1 hour fee for evaluation on the spot)
100 EUR
2. FOOD PURCHASE
Once we have discussed the above (on the practice outline and price) and agreed on all the details, the next step is to buy the ingredients, which you can let entirely to my control. However, the cost of purchase and my time invested should be paid in advance and at least one week before the day of the training. For example: if I calculate a budget of 204 EUR for materials (for 6 people, 34 EUR/ person) and I can collect the materials or organise the logistics of getting them to a appropriate storage place in 4 hours (in case of a small order), this would be 204 + (4x20) EUR cost for you (I am calculating a reduced hourly rate here, default for a logistical duties). So, based on the above example, you would invest a total of EUR for the purchase, of which I will of course refund you the part of the total purchase budget that I have not used.
Maximum material fee + 20 EUR/hour
If I have spent less on material than the estimated amount, it will be refunded.
284 EUR (if calculated using the example above)
3. EXERCISE - WORKSHOP
This part of the service will be completely booked by paying the material and related fees as outlined above. The specific fee for this part of the service is payable on completion of the service. It is possible to organise 2,3,4,5,6 hour sessions (with breaks in the case of longer programmes) and workshops over several days (e.g. integrated into a programme of several days of courses, thematic camps), depending on the complexity and size of the group.
40 EUR/hour
For better understaing:
ORDER EXAMPLE WITH TOTAL PRICE
Preferable dates are 6th or 8th or 10th of November 2023, Tue. 18-21: 00, one session, group exercise, 6 people, 3 courses (1 starter-small intake, 1 main course- big intake, 1 dessert-small intake), environmental and health focus, one type 2 diabetic and one gluten-sensitive in the group, the site is provided, 3 electric hobs, 3 ovens, 3 large wok pans, 3 medium flat pans, 3 hand blenders, 3 blenders, small (3 l), medium (5-15 l) and large pots 30 (l), tap water, sink, detergent and dishwasher available. The location can be visited between 30 October and 5 November 2023, between 18 and 21 hours, Budapest 1088 Vas utca 394.
Preparation of programme plan and site evaluation
Participant programme plan (3 hours) and related site evaluation (1 hour)
80 EUR (2 hours) + 20 EUR (1 1 hour fee for evaluation on the spot)
100 EUR
+
Food purchase
For 6 people, 3 courses and 4 hours of purchase time (average time for small orders)
204 EUR (maximum material fee) + 80 EUR (4 x 20 EUR)
If I have spent less on materials than the estimated amount, it will be refunded.
284 EUR
+
Workshop
Exercise (with 3-hour programme) + min. half an hour of preparation and half an hour for packing
120 EUR (3 x 40 EUR) + 20 EUR (preparation and packing)
140 EUR
Total price example: 524 EUR
This price is only an example, to make the calculation process more understandable,
the actual price is always determined by the details of the actual order.
FOR IDIVIDUALS, GROUPS & FAMILIES
FOR RESTAURANTS
&
FOOD BUSINESSES
Production Chain Analysis
&
Transparency
Finding and modifying strategic key points in the production chain; Definition and establishment of a transparent profile towards consumers
I empower food businesses and restaurants to elevate their practices through this specialized service. This unique offering is designed to revolutionize your production processes, ensuring strategic modifications and the establishment of transparent profiles that resonate with today's conscious consumers.
Key Features:
Strategic Key Points Modification:
Embark on a transformative journey as I meticulously analyze your production chain. I identify strategic key points where enhancements can be made, optimizing efficiency, sustainability, and overall performance. This targeted approach ensures that every step in your production process aligns with your business goals and values.
Transparent Profile Establishment:
In an era where transparency is paramount, our service goes beyond traditional practices. I work closely with you to define and establish a transparent profile that resonates with consumers. This involves not only showcasing your commitment to quality but also highlighting the ethical and sustainable aspects of your production processes. Consumers today value authenticity, and this service helps you communicate your story in a compelling way.
Benefits:
Consumer Trust and Loyalty:
-
Build a foundation of trust with your consumers by showcasing a transparent production chain. This service enhances your brand's credibility, fostering long-term loyalty.
Competitive Edge:
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Stand out in a crowded market by demonstrating your commitment to responsible and ethical practices. A transparent profile gives you a competitive edge, attracting consumers who align with your values.
Operational Efficiency:
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Streamline your production chain for optimal efficiency. The analysis we realize not only focuses on transparency but also on enhancing the overall performance of your processes.
Market Differentiation:
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Leverage our service to differentiate your business in the market. A transparent profile becomes a unique selling point, setting you apart from competitors.
How It Works:
Consultation:
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I begin with a comprehensive consultation to understand your business goals, values, and existing production processes.
Analysis:
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I conduct a detailed analysis of your production chain, identifying areas for improvement and modification.
Strategy Development:
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A customized strategy is developed to optimize key points in your production chain and establish a transparent profile.
Implementation:
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We work collaboratively to implement the recommended modifications, ensuring a seamless integration into your existing processes.
Communication Plan:
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Crafting a communication plan, I help you effectively convey your transparent profile to consumers through various channels.
Elevate your brand, enhance consumer trust, and embrace a new era of production chain excellence with Our Green Chance. Discover the power of transparency in transforming your business.
40 EUR/hour or 320 EUR/day
The completion time of the service depends on the actual workload and complexity
Sustainable Menu
Recreation or modification of the menu according to the criteria of a sustainable gastronomic offer
FOR RESTAURANTS & FOOD BUSINESSES
-
PROVIDE ME WITH ESSENTIAL INFORMATION OF YOUR BUSINESS
Profile
eg.: Traditional National Cuisine (Hungarian, French, Spanish, Greek etc.), Modern Fusion, Healthy Style, Vegan, Vegetarian, Catering businesses from any type of food, Pubs and Cafes serving food, Ones specialised in brunch,
Kitchen facilities
Kitchen facilities in detail (eg.sinks, worktops, ovens, griddles, microwaves, dishwashers, vacuum machines, warming machines, refrigerators, freezers, high capacity blenders and shredders), high energy demanding kitchen facilities (more than 1,5 kW/h)
Capacity
Total number of seats (in case of restaurants)
Number of seats and/or tables/person
Number of clients/project
Traffic-Price-Costs
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The number of guests/ day/week/ month
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The number of clients usually attending your events (in case of catering company)
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The price range/ capita (eg. 15 EUR - 250 EUR)
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The average bill paid by clients/ capita/ month (eg. 80 EUR)
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The average and maximum food cost/ month and/or yearly
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The providers name, willingness to change them or at least add new ones
What do you want to achieve?
The type modification/renovation you would like to realize in your business (eg. create a completely new menu or add three new vegan and healthy options to your proposal).
If you requiere further data collection in person
There is also the possibility of visiting you in person or doing an online tour in your establishment, which in my opinion gives a greater guarantee for faster and more efficient changes.
40 EUR/hour, depending on distance and time
2. PRICE QUOTE & STRATEGIC PLAN SUMMARY
Once you have provided me with all the relevant information, I will prepare and send a strategic plan summary and a price quote. The detailed strategic plan will be ordered and prepared upon acceptance of the quote summary and having paid it at least half of the amount indicated. This detailed strategic plan will be sent no more than two weeks after the order is placed (depending on the size and complexity of the order) but no more than one week before the implementation and training.
40 EUR/hour
The exact amount you will be asked to pay will depend on the size and basic complexity of the order and the requirements of the customer for the menu update.
Example for price calculation:
Cafés and small restaurants, with a capacity of less than 20 clients at a time (seating capacity):
10 EUR/menu item* (dish in a menu section), in average 3,38 menu items/hour
The price depends on the size and complexity of the establishment's menu.
Restaurants and catering services with a capacity more than 20 clients at a time:
15 EUR/menu item, average 2,24 menu items/hour
Special price: request a quote if you think your business does not fall into any of the above categories.
These price calculations do not include the sub-services called 4. IMPLEMENTATION, 5. TRIAL and 6. ACKNOWLEDGEMENT.
*The menu item is an item or dish from the starter, main course, main course or dessert section. The ingredients for each menu item are sub-items.
3.DATA EVALUATION & DETAILED IMPLEMENTATION PLAN
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.
40 EUR/hour
4. IMPLEMENTATION
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.
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.
40 EUR/hour
5. REVISION & RATING
Three weeks after the training (this is a average adaptation time, although a shorter duration is also achievable), 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
6. ACKNOWLEDGEMENT
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.
40 EUR/hour
Event Promotion & Participation
Interactive cooking events to promote healthy, ecological and sustainable food and this way of eating
Infusing Health and Sustainability into Your Culinary Experience
FOR RESTAURANTS & FOOD BUSINESSES
At Our Green Chance, I bring a unique touch to events, making them not just about food but a delightful experience. With my Event Promotion & Participation service, I contribute expertise to infuse events with the essence of healthy, sustainable, and enjoyable eating.
Why Choose My Culinary Experiences:
I’m excited to bring a fresh perspective to your events. Together, we can create interactive cooking experiences that not only tantalize taste buds but also share the joy of preparing dishes that are good for you and the planet.
Key Features:
Hands-On Culinary Adventure:
-
Participants won't just be spectators; they'll actively contribute to the culinary journey, adding a dash of creativity to each dish, guided by my expertise.
Highlighting Sustainable Ingredients:
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I'll shine a spotlight on sustainable ingredients, showcasing the diverse world of sustainable food choices. From local produce to globally inspired flavors, let’s tell a story of conscious consumption.
Guidance from a Culinary Expert:
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Benefit from my experience as a chef and nutrition enthusiast. I'll be there to guide participants, sharing insights and tips for incorporating sustainable practices into their cooking routines.
Benefits:
Elevated Brand Presence:
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Hosting events aligned with health and sustainability trends allows your brand to stand out. It's not just an event; it's an opportunity to create lasting impressions and build loyalty.
Educational Hub:
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Position your business as a knowledge center for healthy and sustainable eating. My contributions provide a platform to share insights and foster a community passionate about mindful consumption.
Community Connection:
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Let’s foster a sense of community around your brand. My contributions bring people together for shared experiences, laughter, and the joy of creating delicious, sustainable meals.
How It Works:
Customized Events:
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Tailor events to reflect your brand's identity and values. We'll work together on themes, menus, and every detail to align with your vision.
Promotional Collaboration:
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I’ll bring my marketing expertise to the table. Together, we'll create promotional materials and strategies to attract the right audience.
Effortless Coordination:
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Your event coordination is in capable hands. I'll assist in event logistics, ensuring a smooth experience for hosts and participants.
Post-Event Engagement:
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Extend the impact of your events with post-event strategies. I’ll contribute to keeping the excitement alive through social media campaigns and follow-up activities.
Let’s Transform Your Events:
Bring a touch of Our Green Chance to your culinary experiences. Together, we can create moments that resonate—where good food meets sustainability in a celebration of mindful eating.
40 EUR/hour