Consultancy

From objective feasibility studies, through the formulation and compilation of operational procedure and staff training manuals, we have, over the years, provided corporate clients with expert advice and packages which include bespoke cocktails, recipe development and eye-catching menus.

Press releases and flyers; website design, the use of social networking sites and free exposure on local broadcast media, are all among  the tools we are accustomed to employ to raise the profile of a client business.

As catering professionals ourselves, we are able to formulate meaningful stock and cash control systems for you: our md, Anthony Zausmer, the holder of both the Chartered Institute of Environmental Health Basic Food Hygiene Certificate and the MTC Meat Managers’ Hygiene and HACCP Certificate—together with a Personal Liquor Licence and a Foundation Certificate in Health & Safety in the Workplace—fully appreciates the bureaucratic hoops you, as a harassed operator, must sometimes jump through.

Since January 2006 all catering premises must, by law, have in place Risk Assessment Procedures for Hazard Analysis Critical Control Points: having formulated these Plans since 2002, we can help you through the minefield of paperwork the scheme entails—leaving you time to concentrate on running your business.

COCKTAILS ● MENUS ● PRESS RELEASES ● FLYERS ● SOCIAL NETWORKING ● WEBSITES
FEASIBILITY STUDIES ● HAZARD ANALYSIS ● OPERATIONAL PROCEDURE ● FINANCIAL & STOCK CONTROL