Work with control bodies:

Opening of restaurants, fast food, clubs with "0".

Opening of food production with "0".

Licensing documentation, certification. Receiving TU, TI, Ministry of Health, hygiene. Implementation of ISO and HACCP standards. Registration of the trade mark.

Organization of work of the enterprise. Selection and start-up of equipment. Knowledge and documentation.

Training and staff training.

Drawing up of calculation and technological maps.

Drawing up and working with the assortment. Control and work with suppliers.

Planning and budgeting of the enterprise for 1 and 3 years.

Maintenance of reporting forms.

Management Accounting.

Managing the distribution of cash flows. Reporting on cash flow.

Has reduced production costs.

Increased production and sales of meat products from 2 tons to 94 tons per month.

Work conscientiously