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Liliana D'Urso

Dopo un’esperienza di circa trent’anni nel campo della ristorazione, dove ho potuto gestire come titolare diverse realtà aziendali, ho coniato un metodo lavorativo che ad oggi ritengo molto valido e pratico e soprattutto efficace.

Il R.A.B.

“Restart Again Business”

Thanks to this method, the achievement of the objectives is assured, more and more new ideas are needed to restart an activity or to open a winning one.

OBIETTIVI

Standardizzazione

 

dei piatti e dei processi produttivi, la replicabilità infinita delle portate, il prodotto sempre come vuole lo chef.

Formazione

per ridurre il margine d’errore.

Organizzazione

ad hoc, ovvero organizzare la propria cucina, i servizi, le tempistiche e lo staff.

Food Cost 

costi di preparazione nel food service, il calo peso, gli sprechi…

Stress ed energia

 

il lavoro stressante in cucina, la difficoltà nel coordinare lo staff, le ore in laboratorio mal gestite, il cattivo utilizzo delle attrezzature.

Fidelizzare

 

la clientela grazie al potenziamento dell’offerta.

  

Business

aumentare il “margine” sugli incassi.

Competenze

 

migliorare le attuali e formarne di nuove.

Diversificarsi

 

creare proposte uniche e originali.

Creare Team

 

non più settori differenti, ma un unico team con lo stesso obiettivo.

Il metodo

davide damiano
dalì formazione
davide damiano

Primary meeting with the client to identify the work to be done.

Focus on the client's priorities.

Study of the current situation.

Analysis of all departments, not just the kitchen.

Creation of the map of business skills.

Assignment of roles within the team.

Make the client aware of the errors.

Proposal for the new intervention plan.

Identification and customization of existing recipes and dishes.

Creation of the new menu.

Design of the organizational layout of the kitchen and possibly of the room to better manage "time" and food ".

Support activities in selecting suppliers.

Proposals for kitchen preparation with the possible implementation of recovery equipment; it is understood from now on that these proposals are purely indicative and in any case do not include any activity inherent in the design and / or installation.

Warehouse management.

Optimization of production processes.

Technical tests of dishes and service simulation.

Standardization of production processes and development of work instructions for operators.

Training of the client and staff on new production processes and menus.

Specific training on modern cooking, preservation and food regeneration techniques.

Possible extension of the basic activity to extra takeaway, catering and banqueting services.

Practical support in starting the venue with my presence.

Delivery of guidelines to property and employees.

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