BOH / Culinary 

Standardized Staff Training: We conduct hands-on training sessions covering essential cooking skills, product recognition, fundamental recipes, and safety.

Recipe Development and Costing: We conduct ingredient sourcing, cost analysis, and portion control to maintain profit margins through recipe development and outsourced costing.

Sourcing and Procurement: We identify potential suppliers, manage vendor relationships, and chase competitive pricing with weekly price updates.

Data and Labor Management: We convert recipes into consistent digital formats and analyze sales trends to develop efficient labor projection and scheduling.