YB International Culinary Advisor & Services provides operational audit, professional training, and support services for restaurant and hotel projects. We help optimize production processes, improve team efficiency, implement quality standards, enhance financial performance, and ensure stable business operations.
Current state audit
Audit of process efficiency, including project economics and HR policy. Creation of a development roadmap.
Market Research
Collection of benchmarks, SWOT analysis, customer development (CustDev), competitor research, and development recommendations.
Menu development
Profitability analysis, development of a new menu, or recommendations for changes to the current offering.
Supplier selection
Search for and engagement of product suppliers for menu implementation, including local producers and suppliers of seasonal products; recommendations regarding contract agreements.
Creation of technical recipe cards
Development of recipes and technical recipe cards, preparation of dishes for tasting by management.
Food safety audit
Audit and consulting on food safety, sanitary standards, production control, and implementation of quality standards.
Menu creation
Identification of food allergens, tasting sessions with the team, including service staff, to ensure effective presentation and increase the average check.
Effective presentation
Aesthetics of dish presentation, selection of tableware, serving elements, and décor. Training staff in the principles of modern food presentation.
Staff recruitment
Search for and recruitment of key personnel. Participation in competency assessment. Adaptation and onboarding.
Technical documentation
Documentation templates for organizing kitchen operations, interaction with suppliers, and tracking feedback on service and dish quality.
Training
Conducting master classes for head chefs and teams, monitoring menu implementation during the launch period, and providing author’s supervision of execution quality.
Expense control
Analysis of payroll costs, operating expenses, and equipment budget. Recommendations for optimization.
Financial efficiency
Analysis of financial indicators, cost management, recommendations on pricing and cost optimization to increase business profitability.
Project analytics and evaluation
Evaluation of the implemented project, development of a subsequent action plan taking into account the necessary adjustments, and regular site visits to fine-tune processes in the long term.
Support at all stages of implementation
Participation in strategic sessions, author's supervision of implementation, and recommendations for further development. If necessary, participation in the presentation of a new project or a project rebranding to enhance status and create a newsworthy event for gastronomic media.
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.
