Client Profile:
The client is in the hotel business, with 100 rooms, and a restaurant with a kitchen and bakery. They make their own breads, cakes, pastries, desserts and finger food. Many employees work at the hotel in order to complete college.
Tasks:
- Review of last year’s products and refresher training
- Develop new products to target the breakfast market
- Develop High Tea and banquet buffets
- Train the people on-site on different topics
Results:
The main points have been addressed, with many recipes renewed and improved. The special raw material for gluten-free bread was not available and therefore the gluten-free bread was not satisfactory. Training and consultation took place to achieve the goals.
