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Management of food service facilities

  • creation of general concepts for new food outlets, rebranding of existing outlets;

  • design of technical equipment installation locations, installation and maintenance of equipment;

  • purpose-oriented design of food outlet space;

  • organization of procurement for food outlets

  • installation and filing of cash registers

  • selection and training of highly-skilled personnel

  • compliance with the unified quality and safe service standards

  • comprehensive planning of development and profits increase and implementation of projects.

  • development of multinational cuisine menu

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