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IS IT TIME TO BOOST YOUR EFFICIENCY AND PROFITABILITY ?
Chef Mario's Services: The Secret Ingredient for your Profitability
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STEP BY STEP
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EXISTING RESTAURANT IMPROVEMENT
Improve your business financial income by improving your operations and processes.
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Restaurant menu profitability analysis and optimisation
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Menu engineering
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Low SKU food concepts
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Staff training
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Concept revitalization
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Mystery dinner: Restaurant audit services
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HACCP Analysis and Food Safety Plans
OPENING A RESTAURANT
Keep control of your project but have a professional advisor on hand to answer your questions and see clarity.
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Menu development & pricing
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Food product development
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Food & beverage sourcing and costing
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Vendor selection
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Kitchen design & layout
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Kitchen equipment selection
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Systems and Procedures
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Staff training
RESTAURANT MANAGEMENT
Do you need an unbiased expert to oversee your restaurant operations?
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Management and Direction of the GM and the Chef
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Menu changes strategy
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Staff training
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Cost control processes
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Suppliers negotiation
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Food safety audits & system development
WHAT IS MISSING?
“As an external consultant, I will be able to give you a neutral, independent view and work with you on solutions.”
WHO ARE MY CLIENTS
I specialize in helping restaurants optimize their operational performance through proven solutions. Business owners benefit from a revamp of their kitchen operations, menus, team training, chef coaching, cost reduction specific to their situations.
My clients come from various food industries:
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Restaurants and food trucks
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Hotels and hospitality
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Commissary kitchens
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Kitchen equipment distributor
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Kitchen equipment manufacturers
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Food and beverage suppliers
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I personalize the solution and align it with your immediate needs.
WHO I AM
Quick Facts
• Professionally trained in Greece, Spain, U.S.
• Executive Chef for 6 years at Solymar Restaurant, Mykonos
• Moved to Spain for 4 years
• Moved to Saudi Arabia for 2 years for Restaurant Consulting
• Created my own restaurant in Mykonos, 2015
Certifications
• Leadership Coaching Certificate
• BC Instructor Diploma
• Food Safe BC 1 and 2
• Rational RCC