I offer a package of services in the confectionery sphere of organizing successful activity of a restaurant, a cafe, a bakery, or a candy store:
– designing a list of desserts, making operation and job order cost sheets (the scheme of desserts with technical characteristics of storage and operation, with tables of weights and measures)
– development of individual design and identity of desserts, with their seasonal updating if needed.
– updating of the available dessert menu according to the restaurant concept
– control of the production quality
– personnel training
– master classes
You can order, both a full service, and single consultations on topical issues.