If there is a Rib Eye on the table,
but no Chianti,

then somebody somewhere there
made a horrible mistake

Click Here

People don't go to
restaurants to eat.

They do that too,
but that's not what they come for!

Click Here

If a guest doesn't remember
how the soufflé was
already a year later,

then it was s@&t!

Click Here

The guest
is always right!

But only
I know the truth.

Click Here

The pun "meat costs more
than soup''

isn't used in
your restaurant!

Click Here

If your service team is satisfied with taking orders perfectly and delivering to the tables flawlessly

then feel free to replace them with anyone off the street!

Click Here

about me

If there is a Rib Eye on the table,
but no Chianti,

then somebody somewhere there
made a horrible mistake

Click Here

People don't go to
restaurants to eat.

They do that too,
but that's not what they come for!

Click Here

If the guest can't remember what the soufflé was like a year later,

then it was no good!

Click Here

The guest
is always right!

But only
I know the truth.

Click Here

The pun "meat costs more
than soup''

isn't used in
your restaurant!

Click Here

If your service team is satisfied with taking orders perfectly and delivering to the tables flawlessly

then feel free to replace them with anyone off the street!

Click Here

about me

Mission

Who I am and why I can help you

With 25 years of international experience behind me, my aim is to provide the full range of expert advice required for the operation of existing and newly opening restaurants and catering establishments

my services

Development

My mission is to pass on the international standards, procedures and practices that have been learned and well-proven over the decades to domestic restaurants, in a customized form, thus contributing to the development of domestic gastronomy

Opportunity

I provide consultation for the revitalization and rethinking of restaurants that have more options, and I offer practical help for the necessary modifications along the concepts

Solution

Problem management, solutions to various challenges and active assistance in exploiting opportunities, launching new forms of appearance and creative restaurant service structures in line with current trends.

Productivity

Presentation of varied and productive training programs for restaurant staff, with particular attention to guest-centric attitude, improvement of sales statistics and acquisition of customized food/beverage knowledge.

Experiences:

1996-

1998

Budapest Vár Hilton:
– Demi Chef de Rang

1998-

2003

Sea Goddess 1. Luxury Yacht:
– Fine Dine Restaurant Frontman
– Bartender

2003

2006

Seabourn Legend, Luxury Yacht:
– Fine Dine Restaurant Frontman
– Assistant Maitre D’ Hotel

2006-

2023

Four Seasons Hotel Grasham Palace Budapest:
– Gresham Kávéház Asst. Manager
– Lobby Bar Manager
– Assistant Restaurant Manager
– Assistant Food & Beverage Manager

2017

,,Manager of the Semester”

Have you heard of the 3P?

People
Profit
Product

Comprehensive consultation on the operation of newly opened or existing catering units

Full training of restaurant staff

Trainings promoting the acquisition and development of leadership skill

Motivational trainings, improving the spirit of teamwork

Increasing the sales skills of restaurant staff

Training aimed at improving guest satisfaction indicators

Identification of the target audience and practical advice on building relevant guest relations

Deepening food/beverage knowledge and presenting customized trainings

Creation and continuous maintenance of a pricing structure

Continuous income/cost monitoring and optimization

Training aimed at increasing average consumption in restaurants and bars

Preparation of competitive analysis and incorporation of their evidence

Introduction of restaurant standards

Building relationships with suppliers with a suitable price/value ratio

Customized expert advice in the construction and development of menus, with attention-grabbing tips

Presentation and learning of current trends and international consumption habits

Menu design planning and implementation according to the concept

Design and execution of food and drink presentations, buffet and brunch installations according to the concept, organizing the necessary suppliers and contractors

People
Profit
Product

Comprehensive consultation on the operation of newly opened or existing catering units

Full training of restaurant staff

Trainings promoting the acquisition and development of leadership skill

Motivational trainings, improving the spirit of teamwork

Increasing the sales skills of restaurant staff

Training aimed at improving guest satisfaction indicators

Identification of the target audience and practical advice on building relevant guest relations

Deepening food/beverage knowledge and presenting customized trainings

Creation and continuous maintenance of a pricing structure

Continuous income/cost monitoring and optimization

Training aimed at increasing average consumption in restaurants and bars

Preparation of competitive analysis and incorporation of their evidence

Introduction of restaurant standards

Building relationships with suppliers with a suitable price/value ratio

Customized expert advice in the construction and development of menus, with attention-grabbing tips

Presentation and learning of current trends and international consumption habits

Menu design planning and implementation according to the concept

Design and execution of food and drink presentations, buffet and brunch installations according to the concept, organizing the necessary suppliers and contractors

Which of the packages focuses your needs?

My packages are customed to the actual market challanges
to create an effective and productive cooperation

Win-Win
package

Several months of continuous cooperation with operating restaurants and other catering units, during which, after a comprehensive situational assessment, a new, reality-based but ambitious economic plan is created and implemented with daily cooperation

This package has the following work phases:

Complete situation assessment with the results of the current and the same period of the previous years
"Menu engineering" - price strategy development and revenue maximization
Reviewing and building menus and making possible modifications and repairs
Team training, improvement of sales statistics, immediate improvement of guest satisfaction indicators
Revision of restaurant standards, acquisition and training methods, immediate acquisition of a guest-centric approach
Monitoring, observing and correcting daily processes, introducing "performance management"
Planning new strategic steps and defining longer-term plans
PR and social media appearance and the relevance and improvement of communications along the concept

interested

Develop
package

A program for operating restaurants and catering units, during which, in addition to the existing and functioning system, comprehensive training and expert advice are provided along the „3xP” (People, Product, Profit).

The main goal of this package is to exploit unrecognized opportunities, expand and improve existing services, improve the efficiency of the workforce and maximize profits.

This package has the following work phases:

Level assessment and competitive analysis
Assessment of staff knowledge and customized training, acquisition of new practices
Revision and necessary modification of standards
Review and necessary modifications of pricing, average spending, profitability
Effective guest relations practices and solutions

interested

Service Ready
package

Consultation specifically required for the start-up of newly opened restaurants and catering units.

This package has the following work phases:

Comprehensive consultancy along the concept
Definition of operational standards
Full staff training
Creation of menus, design planning and implementation according to the concept
Recommendations and access to restaurant computer systems, contact with the necessary service providers
Procurement-related consulting, contact and cooperation with suppliers operating on the basis of the best price/value
Designing and implementing the visual design of food and drink presentations, buffet and brunch installations according to the concept, organizing the necessary suppliers and contractors
Consulting in purchasing restaurant equipment
Ensuring continuous contact after opening, half/yearly and full annual review

interested

Troubleshoot
package

Consulting on the diverse challenges of operating restaurants and catering units.

This package has the following work phases:

Challenges related to daily operations and their effective solutions
Challenges related to sales statistics and their customized consultation
Work morale and other challenges related to teamwork and their remedy
Challenges related to profitability and their solution possibilities
Challenges related to appearance, design and concept change and their solution options
Challenges related to pricing and profitability and their solution options