YB International Culinary Advisor & Services offers comprehensive support for restaurant and hotel projects — from concept development and gastronomic strategy to the opening of the property and achieving sustainable performance indicators.
Audit and concept
Project analysis, concept definition, and development of a gastronomic strategy. Proposal of a menu corresponding to the business positioning and the expectations of the target audience.
Interaction with contractors
Interaction with architects and contractors to ensure the functionality, safety, and efficiency of production processes.
Launch plan
Development of a detailed opening preparation plan, coordination of key project stages, and monitoring of compliance with deadlines.
Design and equipment
Participation in the planning of production areas, selection of technological equipment, and organization of workspaces for efficient kitchen operations.
Budgeting
Formation of the project budget taking into account personnel, equipment, inventory, products, and operating expenses.
Cost management
Analysis and control of costs to achieve a balance between product quality, process efficiency, and financial results.
Production standards
Development of technical and operational documentation, kitchen operating standards, production processes, and quality control systems.
Selection of the leadership team
Consulting on the selection of the executive chef, restaurant manager, and key employees, as well as support during the candidate interview process.
Marketing and PR
Consulting on communication strategy, organization of opening events, and project support during the market entry stage.
Selection of suppliers and raw materials
Participation on the Selection of reliable suppliers and quality raw materials, taking into account the project concept, seasonality, budget, and product quality requirements.
Menu development
Creation of menus for restaurants, bars, banquet venues, breakfasts, room service, buffets, and other food service formats.
Food product safety
Audit and consulting on food safety, sanitary standards, production control, and implementation of quality standards.
Staff training
Training of chefs and teams in cooking technologies, dish presentation standards, and organization of production processes.
Financial efficiency
Analysis of financial indicators, cost management, recommendations on pricing and cost optimization to increase business profitability.
AssessmentOperational audit
Comprehensive assessment of business operations with the preparation of an expert report and an action plan to improve operational efficiency.
Procurement and supply
Consulting on the selection of products, suppliers, and purchasing solutions aimed at ensuring consistent quality and optimizing expenses.
Operational support
Regular working meetings and consultations to monitor the implementation of assigned tasks, promptly resolve issues, and achieve planned results.
Opening support
Personal support during the project launch, quality control during the opening stage, coordination of the team's work, and assistance in ensuring stable operations from the first days.
Contact us
To arrange an introductory meeting, receive a personalized proposal, and obtain a cost estimate for the implementation of your project, please call us or contact us by email or through social media.
