• Anis Ben Fraj,


In a general perspective all restaurant operation are systematized in the following essential groups: operations, associate management, marketing and financial reporting. These areas needs to be systematized in order to have a smooth running operation and to keep improving what comes next, it will allow you to control your business and start from an initial point with capability to measure its progress, it will make a huge difference on the efficiency of your operation making it great in many aspects. All the way through Cooking pot F&B consultancy we will try to help you understand these area in a better way to achieve the level of efficiency that your operation aim to become.

Want to read more?

Subscribe to www.cookingpotfb.com to keep reading this exclusive post.

Subscribe Now
0 views0 comments

Recent Posts

See All

Kitchen Design: the Guidelines

The kitchen team to be successful they don’t need only their skills, but also a well-designed work space and I don’t mean it to be big, fancy or any of such but it needs to organized for the work flow

Popular post:

How to open a restaurant

  • LinkedIn

©2016 Cooking Pot F&B Consultancy - Bahrain