Provides consulting services for new openings and start-ups, optimizing resources and reducing waste to a minimum.
To minimize time and increase sales, leading to a more efficacy and profitable service. Moreover, where renewal is not possible, we will support you in the various development operations for already operational activities.
We will accompany you all the way from the early stages: in the market analysis, in the planning and management of the bar and team, in creating a well-balanced cocktail list to satisfy all tastes, identifying with you the strong points of the room, the customer target and building with you the winning strategy to get the best results.
Coaching and training
We will guide you in the purchase of equipment and food & beverage products, in the organization of the work, in the ergonomics of the spaces, in the training of the staff based on "need to basis" and in the analysis of the performances. You will not be alone, then, in dealing with the most technical problems, such as setting up and organizing the bar counter at various times of the day. In addition to designing a personalized menu with classic creations and new trends, innovative mixing techniques, the relative drink-cost and the food and wine pairings will also be proposed. We will also help you find suppliers and deals that are ideal for your stock purchases, trying to push you to eco-sustainability where possible.
Formation courses:
Training is established based on your needs to increase quality and sales. The type of room you want to go to create or restructure to approach the style and type of bartending more suitable to the venue.
Main focus of corse are the following:
- • Equipment and how to use it
- • Cocktail teaching of classics Iba and twists
- • Teachings of flavor combination to create new recipes
- • Different techniques to freepour precise measurements limiting wastage to a minimum
- • Mixing techniques
- • How to set up Bar layout for every occasion
- • Garnishes
- • Drink making order to increase speed and guest experience
- • Backtrack mistakes how to fix them and spot them
- • Working flair courses and showcasing movements
- • How to organize the work area to optimize the work itself
- • History of bartending and distillation
Everything will take place in your venue to train and learn a optimized way from the start.
Ask for a meeting to evaluate the likelihood of including our Know How and to make a hock proposal for your Structure.
Francesco L. Schmidt
Corporate Consulting GmbH
Branch CBC / IT / CH
Internet: www.corporateconsulting.ch/en/sectors/corporate-bar-consulting.aspx
e mail: francescoleonards@hotmail.com
