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Galicyjska Szkoła Smaku


  • Economic efficiency analysis.
  • Profitability analysis, along with examination of all elements arising from generating income.
  • Creation of a new catering system, or the verification of an existing system.
  • Employment analysis and the verification of organizational structure, controlling and audits of current activities.
  • Designing management and administration procedures for the restaurant.
  • Proposing effective solutions.
  • Increasing profitability.
  • Eliminating abnormalities.
  • Cost optimization.

Each project is carried out in close cooperation with the object supervisor. We deliver useful templates of operational documents and conduct training in related areas. Appropriate tests, checklists and quizzes will be used to verify the competence of employees.

Each project is prepared and carried out individually for every client, keeping in mind the specific needs of the catering business.

  • Defining assessment areas.
  • Preparing the content of auditors questionnaires.
  • Developing the grading system, establishing the schedule of inspections.
  • Preparing auditors to their duties.
  • Presentation of results; reports from individual inspections, summary reports.
  • Suggestions for recovery plans.

We will use our knowledge, skills and the best practices to support our clients in building optimal standards and procedures for modern management on each stage and in every moment of activity of their catering facilities.