Consulting, analytics and business audit

In-depth insight and precise definition of operational and administrative guidelines for sustainable success.

Analysis of existing or new business
Audit of operational and administrative sectors
Identification of the problem and development of guidelines
Writing and implementation of SOP procedures
Staff training and final report with recommendations

Structured curriculum

Available programs and modules

Choose the module that best fits your professional or business goals.

Transformation Module 4

In-house transformation: "Standard Elevation Package"

Who it's for: For restaurants, hotel F&B departments, and bars seeking a necessary and significant boost in quality, ratings, and profits ahead of the season.

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Format

Work at the client's location (Split and surroundings).

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Duration

One to two months for the entire process (including analysis and training).

Curriculum

check_circleMystery guest: The first step, taken without the staff's knowledge, to assess the actual situation.
check_circleIn-depth analysis of operations: Review of bar, restaurant, kitchen, warehouse and procurement, knowledge and performance evaluation of staff, service, speed and communication, rating, and finding deficiencies, omissions, items for correction, financial "holes" and profitability status, review of work budget and volume and efficient utilization of labor force according to the volume of work, analysis of expenditures and creation of a tool for monitoring the expenditure of consumables and the necessary couple of levels on the condition and supplements for operational purposes
check_circleRevision and creation of SOP (Standard Operating Procedures): Short, clear rules of steps in the service and all sectors adapted to that facility.
check_circleIn-house training: Practical work with staff at their workplace – identifying areas and aspects of performance falling below standard, and providing individual training and skills development based on specific requirements.

workspace_premiumFinal report and implemented SOP standards

Start-up Package Module 6

Start-up Package

Who it's for: The opening of new hospitality establishments

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Format

Fieldwork within the agreed timeframe

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Duration

Subject to agreement—typically 1 to 2 months—with the possibility of extension based on needs.

Curriculum

Market analysis, operational profiling, and assistance with budgeting and all startup elements—ranging from recruitment and interviewing to staff training and development, menu creation, strategic product selection and pricing, and the development of cost schedules and revenue tracking tools—as well as the creation of house policies and operational procedures, and supplier liaison.

workspace_premiumStart up operating package and documentation

First-hand experiences

Student and client testimonials

Izvrsnost kao standard u Menadžmentu barskog poslovanja

Years of work and experience led me to Croatia and the 5* hotel industry, where I realized that bartending is not just a craft. These are people, standards, discipline, sales, organization and understanding of the complete operation of a bar. On that path, a special place is now occupied by Igor Pavela, my mentor and one of the people who strongly influenced my professional development. His international experience and knowledge in hospitality industry, imparted through his program, gave me a new perspective on bar management - from strong pizzas, wines and cocktails to operations, cost control, inventory, sales, psychology and team management.

1-ON-1 MENTORSHIP

1 on 1 training in the categories required for my job and dealing with guests significantly improved business results and ratings, the educator's experience is eminent and unique, I recommend it to everyone.

Yachting hostesa

Nakon temeljite obuke znatno sam napredovala u svom poslu, što su prepoznali gosti i vlasnik i što se odrazilo i na osobnom ratingu i napojnicama rada.