We offer a full range of cafe and gastropub services. Our aim is to pass on our experience as accurately as possible and to advise, teach and arrange any requirements of prospective or current business owners.

We focus on development and consulting in the food industry. We also deal with the sale and import of food raw materials and semi-finished products. We provide development of new products, modification of existing products (cheapening of inputs, substitution of raw materials, quality improvement), technological assistance in production.

We provide consultancy in the field of optimization of operational processes in the gastronomy industry. We specialize in the preparation and implementation of solutions mainly for individual projects and franchise concepts. We also provide staff training and help with the design and equipment of our clients' establishments.

Analysis and consultancy services in the catering and hotel industry. Operational and crisis management for hotels. Mystery shopping.

We are engaged in the preparation, development of HACCP and audit of HACCP documents. We offer training and consultancy in organic waste processing, HSE and catering.

Offering consultancy for catering operations and projects.

We help caterers, food manufacturers and retail outlets to implement HACCP, BRC, IFS, ISO systems. Hygiene minimum training and food safety legislation. Conducting internal audits. Preparing companies for certification of systems.

We offer consultancy in the field of gastronomy with a focus on operations and HACCP.

We offer professional cash registers and POS systems suitable for all types of small to medium sized businesses i.e. catering, shops, services and leisure facilities.

We offer consultancy, feasibility studies, design of optimal catering technology and project documentation. We provide servicing of large kitchen equipment and household appliances from Küppersbusch, Blanco, Velox, Electrolux, Retigo, Liebherr or Nordline.

Haccp tailor-made, gastronomic consulting for hotels and restaurants, creation of menus 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.