Client Profile:
The client is a Restaurant in Thamal, Kathmandu. After Covid-19, the client moved from a 55-seat operation to a new location, which can accommodate 165 guests. Client targets are tourists and regular local guests. Due to the tripled number of seats, the management had to improve processes and work flow, increase efficieny and product quality, apply new cooking methods and develop new recipes for the a la carte menu.
Tasks:
- Product quality improvement
- Increase efficiency and simplify the work flow
- Implementation of new dishes, desserts, pralines and bakery products
- Introduction of new cooking methods (sous vide cooking)
- Food safety and kitchen hygiene
- Menu engineering and writing, recipe & costing/selling management
Results:
The client set up a separate bakery production area and replaced all aluminium pots, pan and utensils with hygienic and user-friendly stainless steel kichenware. New dishes were introduced, with accurate recipes, costing and sales prices. Kitchen staff were trained on all levels.
All tasks were completed and implemented.
