Project Design

Led by Chef Ahmet Özdemir, we provide professional restaurant project planning for à la carte restaurants, hotel restaurants, high-class restaurants, and concept gastronomy businesses. With Ottoman Palace, Turkish, Anatolian, Mediterranean, Levantine, French, Cretan, vegan, vegetarian, and fusion cuisine concepts, we develop working restaurant projects from investment idea to kitchen planning, supply chain, menu, equipment selection, staff training, opening management, and service...

Concept Creation

We provide professional concept creation services for hotel restaurants, à la carte restaurants, high-class restaurants, and concept gastronomy businesses. Target guest audience, location, menu structure, service model, price level, kitchen capacity, decoration direction, brand language, and guest experience are planned together. With Ottoman Palace, Turkish, Anatolian, Mediterranean, Levantine, French, Cretan, vegan, vegetarian, and fusion cuisine concepts, we create guest-attracting...

Investment and Feasibility

Restaurant investment turns into profit with accurate feasibility planning. For restaurant setup, hotel restaurants, à la carte restaurants and high-end dining projects, we professionally analyze location, concept, investment budget, kitchen capacity, equipment selection, staffing, menu cost, average check, guest profile, revenue targets and return period. Our investment and feasibility consulting prevents unnecessary spending, reduces risks, defines the right concept and aims to build...

Kitchen Setup

Hotel kitchen and restaurant kitchen setup can become one of the most expensive investment mistakes when it is not planned correctly. In our kitchen setup consulting, menu structure, service capacity, equipment layout, cooking equipment, cold rooms, dry storage, dishwashing area, ventilation, hygiene flow, staff movement, energy-water use and cost control are evaluated together. We build efficient, profitable and working professional kitchen systems for à la carte restaurants...

Restaurant Setup

Restaurant setup is a professional process for investors who want to open a restaurant, covering concept creation, location selection, investment and feasibility, food menu consulting, kitchen setup, equipment selection, recipe standardization, cost control, staff training, supply management, operation setup and opening management. Chef Ahmet Özdemir provides restaurant setup consulting, restaurant consulting, menu consulting and kitchen setup services in Turkey and in different countries...

Equipment Selection

Restaurant and hotel kitchen equipment selection should never be made before the menu is prepared. The right equipment is defined according to concept, menu, service capacity, cooking techniques, storage needs, cold rooms, dishwashing area, ventilation, energy-water use, staff flow and investment budget. In our equipment selection consulting, we prevent unnecessary purchases, reduce missing-equipment risks, use kitchen space correctly and aim for a fast, hygienic, efficient and profitable...

Operation Setup

Restaurant and hotel operation setup is the main system that helps a business work regularly, quickly, hygienically, profitably and guest-focused after opening. In our operation setup consulting, kitchen production, service flow, staff duties, shift planning, purchasing, storage, stock control, recipe standards, POS and reporting systems, cost tracking, hygiene procedures, trial services and guest experience are planned together. We build working operation models for à la carte restaurants..

Opening Management

Hotel pre-opening and high-end restaurant opening management require professional planning for a successful start, strong guest experience and controlled operation. In our opening management consulting, staff selection, training, menu testing, recipe standards, kitchen production, service flow, soft opening, invitation planning, purchasing, storage, POS, cost control and opening week management are prepared together. For restaurants, hotel restaurants, à la carte restaurants, VIP events...

Services

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Restaurant Consulting

Restaurant consulting helps your business work in a more organized, profitable and powerful way across kitchen, menu, service, cost, staff, sales and guest experience. Our restaurant consulting service evaluates concept analysis, menu performance, cost control, recipe standards, portion management, purchasing, storage, service quality, staff training, sales strategies, brand restaurant structure and operational systems for existing restaurants and new openings. For à la carte restaurants...

Restaurant Management

Restaurant management is different from general business management; it means managing kitchen, service, guest experience, menu, cost, staff, purchasing, storage, hygiene, reporting and daily operation together. In our professional restaurant management consulting, kitchen production, dining room service, table turnover, cover tracking, average check, product sales reports, stock control, waste tracking, recipe standards, staff performance, POS reports, profit-loss analysis and guest...

Cost Control

Cost control in hotels and restaurants is one of the most important systems for protecting profitability. Our cost control consulting service covers restaurants, hotel restaurants, resort hotels, à la carte restaurants and high-end food and beverage operations. We analyze recipe cost, portion standards, inventory tracking, purchasing, storage control, waste ratios, menu profitability, food and beverage cost percentage, cost per overnight stay, breakfast, lunch and dinner costs. We identify...

Sales Strategies

Sales strategies for restaurants and hotels help increase visibility, average check, menu sales, the right guest profile and sustainable profitability. Our sales strategy consulting covers restaurant sales growth, menu engineering, service language, upselling techniques, reservation management, digital visibility, Google SEO, online review management, social media content planning, hotel restaurant sales, à la carte restaurant sales systems, cafe, coffee shop and fast food sales strategies...

Franchise Brand Management

Franchise brand management helps restaurant, cafe, coffee shop, fast food and food and beverage brands grow in a controlled, profitable and standardized way. Our franchise consulting service covers brand standards, operation manual, menu and recipe standardization, portion control, supply chain, branch opening system, staff training, cost control, audit criteria, digital visibility, Google Business Profile, investment model and franchise branch performance. With Chef Ahmet Özdemir’s experien...

Quality Management

Quality management for hotels and restaurants manages kitchen, service, hygiene, food safety, recipe standards, portion control, storage order, purchasing quality, staff training and guest experience within one system. Our quality management consulting covers restaurant quality control, hotel quality management, service quality audits, hygiene audits, HACCP-based thinking, complaint management, online review tracking, quality reports, operational audits and sustainable quality standards....

Performance Analysis

Performance analysis for hotels and restaurants measures sales, cost, profitability, menu performance, service speed, kitchen efficiency, staff performance, inventory management, guest satisfaction and online reputation together. Our performance analysis consulting covers restaurant performance analysis, hotel performance analysis, food and beverage department analysis, sales reports, cost performance, menu profit and loss analysis, covers, average check, cost per overnight stay, digital vis...

Kitchen

Kitchen Consulting

Restaurant kitchen consulting is a professional service covering kitchen planning based on the food menu, production flow, equipment selection, recipe standardization, portion control, staff hierarchy, kitchen training, supply management, food safety and cost control. A poorly planned restaurant kitchen causes slow service, product waste, high costs and guest dissatisfaction. Chef Ahmet Özdemir provides restaurant kitchen setup, existing kitchen recovery, food menu correction, commercial...

Hotel Kitchen Consulting

Hotel kitchen consulting is a professional service covering 5 star hotel kitchen setup, hotel kitchen planning, pre opening preparation, breakfast operation, a la carte restaurant, banquet kitchen, room service, staff meals, cold rooms, storage order, equipment selection, recipe standardization, kitchen team training and cost control. Chef Ahmet Özdemir provides hotel kitchen consulting in Türkiye and worldwide for investors opening a new hotel, businesses that want to strengthen an existing...

Kitchen Planning

Kitchen planning is a professional consulting service covering restaurant kitchen planning, hotel kitchen planning, commercial kitchen layout, food menu based kitchen design, equipment selection, cold rooms, storage order, production flow, food safety, cost control and service speed. Chef Ahmet Özdemir provides kitchen planning consulting in Türkiye and worldwide for restaurants and hotels, helping investors build efficient production systems, reduce waste, improve guest satisfaction and...

Production Systems

Production systems consulting is a professional service covering restaurant production systems, hotel kitchen production planning, kitchen workflow, recipe standardization, preparation systems, stock and storage tracking, cold room order, portion control, waste reduction, food safety, quality control and cost control. Chef Ahmet Özdemir provides production systems consulting in Türkiye and worldwide for investors opening a new restaurant, businesses establishing a hotel kitchen, existing kit...

Food Safety

Food safety consulting is a professional service covering restaurant food safety, hotel kitchen hygiene, HACCP system, cross contamination prevention, cold chain control, product receiving, storage and cold room order, staff hygiene training, allergen management, cleaning plans, food safety inspection and reduction of cost losses. Chef Ahmet Özdemir provides applicable food safety systems in Türkiye and worldwide for restaurant kitchens, hotel kitchens, 5 star hotels, high-end restaurants...

Staff Training

Staff training consulting is a professional service covering kitchen staff training, restaurant staff training, hotel kitchen staff training, service staff training, recipe standardization, hygiene training, food safety, portion control, cost awareness, preparation systems, service speed and guest satisfaction. Chef Ahmet Özdemir provides practical staff training in Türkiye and worldwide for restaurant kitchens, hotel kitchens, 5 star hotels, high-end restaurants, franchise restaurants...

Supply Management

Supply management in hotels and restaurants is a professional system that controls the right product, right supplier, right price, cold chain, storage order, inventory control, receiving process, recipe standardization, and cost management together. Chef Ahmet Özdemir provides international consultancy for restaurant supply management, hotel kitchen purchasing systems, product planning based on the food menu, supplier selection, waste reduction, and pre-opening supply planning for food and...

Efficiency Analysis

Efficiency analysis is a professional consultancy service that measures kitchen production, staff planning, food menu performance, inventory control, supply system, service flow, equipment use, energy expenses, and cost control in hotel and restaurant businesses. Chef Ahmet Özdemir provides international consultancy in restaurant efficiency analysis, hotel kitchen efficiency, waste reduction, menu efficiency, staff productivity, and operation improvement for food and beverage businesses wor...

Menu

Menu Consulting

Menu consulting is a professional service that plans the food menu in hotel and restaurant businesses together with concept, guest profile, kitchen capacity, recipe standards, portion cost, selling price, supply system, service speed, and profitability targets. Chef Ahmet Özdemir provides international consultancy in restaurant menu consulting, hotel menu planning, menu engineering, menu cost analysis, menu pricing, recipe standardization, and menu repair for food and beverage businesses wor...

Menu Planning

Menu planning is the preparation of a restaurant food menu together with concept, target guest, kitchen capacity, equipment needs, recipe standards, portion cost, sales price, supply system, service speed and profitability goals. Chef Ahmet Özdemir provides professional consulting in restaurant menu preparation, food menu consulting, menu engineering, menu cost analysis, recipe standardization and menu renewal in Turkey and in different countries around the world.

Menu Engineering

Menu engineering analyzes each product on a restaurant food menu through sales volume, recipe cost, portion cost, contribution margin, service speed, kitchen workload and guest demand. It is essential for building a profitable restaurant menu, identifying weak products, highlighting high-profit items, performing menu cost analysis and managing the food menu with data. In steak restaurants, seafood restaurants, a la carte restaurants, cafes, fine dining venues and special restaurant concept...

Menu Design

Menu design is the professional preparation of a restaurant food menu together with concept, guest profile, product descriptions, price perception, profitable product placement, digital menu structure and brand language. Professional restaurant menu design makes guest decisions easier, increases sales power, highlights profitable products and works in harmony with kitchen capacity. Chef Ahmet Özdemir provides menu design consulting in Turkey and worldwide for steak restaurants, seafood...

Menu Management

Menu management is the professional control of a restaurant food menu through sales data, recipe cost, portion cost, price updates, stock load, supply control, service speed and guest preferences. It is essential for creating a profitable restaurant menu, identifying weak products, highlighting high-profit items and controlling menu cost. Chef Ahmet Özdemir provides restaurant menu management, menu engineering and food menu consulting services in Turkey and in different countries around...

Cost Analysis

Cost analysis reveals the real profit of a restaurant by evaluating recipe cost, portion cost, food menu profitability, sales mix, stock load, waste rate, purchasing prices, general expenses and break-even point together. Professional restaurant cost analysis clearly shows which products generate profit, which products cause loss and where the business is losing money. Chef Ahmet Özdemir provides restaurant cost analysis, menu cost analysis and recipe standardization consulting in Turkey ...

Menu Analysis

Prescription Standardization

Recipe standardization is the core system for consistent flavor, accurate portion control, controlled food cost, stock management and sustainable restaurant quality. Under the consultancy of Chef Ahmet Özdemir, food menu planning, recipe costing, portion standards, staff training, purchasing, waste control and menu profitability are professionally structured. Recipe standardization consultancy is provided for investors opening a restaurant, existing restaurants seeking improvement and bra...