I started my path in hospitality 26 years ago. I was first trained at Pizza Hut as a restaurant manager and worked there for five years. Since then, i have worked in private operations for 10 more years I have opened my consulting business 14 years ago. What is it that I actually do with restaurants and all other operations in the industry ?I increase the operating profit by 12%-20% depends on what type of food business i am consulting.I Monitor food & labor costs Make sure that the F.C+L.C don't go beyond 60% all together, from the net incomeI implement cloud based applications that help our clients reach these goalsTo find out more please email us at Smartplate@yahoo.com
shiran Levi Kraicer
Hospitality & Restaurant consultant.
I started my path in hospitality 17 years ago and have gathered my experience working in New York, Vancouver and in Israel in various types of establishments: from fine dining to casual type of service, pubs, cocktail bars and events.
Working from the bottom up has given me a soli understanding of the industry, how it works and how it should work.
I studied Hospitality & restaurant business management at The Culinary Art Institute of Vancouver as well as WSET wine courses.
The most Important value i strive to achieve through my work is the need for remarketing 100% of the time.
I work with owners & managers of working establishments to better achieve their goals and with new businesses mostly on developing the F.O.H infrastructure in order to promote a successful, practical and efficient workplace.
We will be glad to set up a coffee Date