Business Training Programs HoReCa and Premium Retail

Standardization and Operational Audit for Your Service

Step-by-step programs for calculating tableware and inventory costs, quality certification, warehouse stock optimization, and staff KPI control.

Cost Calculation

Service Standards

Warehouse Accounting

Start with a Program

How Our Collaboration Works

Audit and Requirements Gathering We start by studying your operational processes: analyzing current service standards, inventory tracking, and staff KPIs. We identify gaps and set priorities.
Custom Program Design Based on your format, we prepare training modules: calculations, service standards, warehouse management. Each stage is tailored to specific roles and responsibilities.
Training and Practical Sessions We run intensive workshops with your team: real scenarios, role-playing, and work tools. The focus is not on theory but on implementation in daily operations.
On-Site Operational Audit We observe processes at your facility: receiving, storage, write-offs, delivery. We check compliance with standards and record discrepancies in real time.
KPI Monitoring and Reporting We set measurable indicators: turnover, losses, service time. Weekly reports show progress and necessary adjustments.
Support and Scaling After the program ends, we stay in touch: we help implement new standards at other locations and adjust processes during growth.

Each stage ends with a concrete result — a measurable change in your operational metrics.

Standardization Course

A seven-week program for implementing service standards, with operational audit tools and a KPI monitoring system.

Course Program

Audit and Calculation

Practical sessions on calculating costs for tableware and inventory, warehouse accounting, and certification preparation.

Book a Consultation

What Our Partners Say

Ratings and feedback from managers of restaurants, hotels, and premium retail chains who have already implemented our standards.

"The calculation methodology made bottle and inventory costs transparent. After three months, losses decreased by 18%, and staff now know exactly how to account for every unit."

Genadi Abuladze Operations Director, restaurant chain "Karavi"

"After the audit, we received a concrete plan for optimizing warehouse stock. ABC analysis and FIFO reduced spoiled product volume and freed up working capital."

Gela Akhmedova Manager, hotel "Tbilisi Palace"

"Before implementing the standards, the quality of waitstaff work was unpredictable. Now every shift starts and ends the same way — KPIs are transparent, and staff clearly understand what they are evaluated on."

Irina Tsiklauri HR Manager, wine bar "Marani"

"The certification process, which once seemed chaotic, became a step-by-step plan. The auditors not only checked the processes but also taught us how to maintain the standard daily."

Roza Mamedovi Commercial Director, premium retail chain "Vertikali"

"As a result of the operational audit, we discovered that 12% of inventory was unused. Reallocation and stock control saved approximately two monthly budgets."

David Chkheidze General Manager, restaurant "Photola"

"The modules are tailored to real operational problems — not theory, but working tools. The checklists and KPI tables are still used daily."

Nino Beridze Operations Manager, coffee shop chain "Black Coffee"

A neatly arranged shelf of glassware in a restaurant kitchen

Frequently Asked Questions About the Courses

        What does the operational audit program include?The audit covers the calculation of tableware and inventory costs, inventory control, checking service standards, and analyzing staff KPIs. As a result, you receive a concrete plan for reducing costs.

        Who is the standardization course intended for?The course is designed for managers of restaurants, bars, hotels, and premium retail. If you want to streamline service processes and avoid mistakes, this program is for you.

        How does remote learning work?All modules are available on the online platform. You will get access to video lessons, worksheets, and templates that you can immediately use at your facility.

        Are individual consultations available?Yes, the program includes online sessions with an expert. You will discuss your specific case, such as an inventory accounting system or the implementation of service standards.

        What is the duration of the course?The study material is divided into thematic blocks that can be completed at your own pace. On average, participants complete the program in 4 to 6 weeks, depending on their work schedule.

The answers are based on our practical experience in HoReCa facilities. If you did not find your question, please contact us by email.

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