 Opening a new shop |
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>
designing and sourcing of kitchen and pantry systems
> minimal, essential system requirements
> food product inventories for effective storing
> opening procedure and staff training |
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| Menu, recipe and/or shop upgrading |
| |
>
for more appealing cake decorations
>
improvement of skills as a patisserie
>
utensil selection and procurement
>
intensive personalized training
>
new product development, and recipes for demonstrations
>
lecturing at professional schools |
| Services provided would be based rather on hand-on individual training than addressing to a large group of people. |
