Customized HACCP, gastronomic consulting for hotels and restaurants, creation of food and beverage menus, economics of operations, calculations, training of chefs and waiters, audit of operations, mystery shopping. Creation of concepts for restaurant operations from equipment to staff training.

I provide catering consultancy services. I deal with menu development including costing, staff training, induction, photographic work - foodstyling.

I offer consultancy in the catering industry.

Providing advice to bakers on the production of baked goods or machinery purchases. I also offer product innovation, costing, development and training for bakeries and their staff.