Practical tools for HoReCa and premium retail enterprises: from cost calculation to staff KPI control.
Four areas covering all key processes in HoReCa and premium retail — from cost calculation to staff KPI control.
If you are not sure which area is a priority for your facility, we will start with a brief operational audit. As a result, you will receive a roadmap with specific steps and timelines.
Request an AuditA methodology for accurate calculation of dishware and inventory costs. It covers depreciation, breakage, and replacement cycles.
Implementation and control of standards: checklists, mystery audits, and measurable service quality indicators.
ABC analysis, FIFO principle, and automated control to reduce waste and prevent shortages.
Performance indicators for service staff: how to set measurable goals and monitor them on a daily basis.
The results our graduates see in operational processes
After the calculation module, we reduced dish costs by 18%. Waste and losses are no longer an "invisible" item on the balance sheet — everything is transparent.
Genadi Abuladze, Operations Director, restaurant chainThe standardization program made staff work predictable. Every waiter knows how to take an order and how to respond to a service conflict.
Irina Tsiklauri, Manager, premium retailThe warehouse audit revealed more than 40% of excess stock that was not turning over. Now we work on the FIFO principle, and monthly inventory takes 2 hours, not two days.
Gela Akhmedova, Chef-Manager, hotelThe KPI control system changed staff motivation. The team saw that their results directly affect bonuses, and service quality improved in the very first quarter.
Roza Mamedov, Founder, wine boutique