Creation, review and adjustment of current menu.

Implement and monitor menu.

Creation of new recipes in alignment to seasonal and local ingredients.

Creation of a food costing tool in alignment to the project's need.

Improvement in the control of operational costs.

Waste management.

Create a kitchen setup from scratch.

Evaluation of current kitchen setup and equipment.

Propose improvements, if needed.

Technical staff training on basic and contemporary techniques.

Performance development and productivity management.

In alignment to local laws, create a code of health and safety to prevent accidents, food poisoning and food allergies.

Train staff on protocols.