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One-on-one advice from a chef with experience in Japan's busiest venues
Kursinhalt
Running a small restaurant, café or bar, or planning to open one? Get practical, one-on-one advice from a chef who has led kitchen and service teams in high-volume and luxury venues in Japan.
Topics we can work on
- Menu design and pricing
- Food cost control and reducing waste
- Kitchen workflow and staff organization
- Food hygiene standards in Japan (I hold the 食品衛生管理者 Food Hygiene Manager certification)
- Multilingual menus and service for international guests
How it works
Before the lesson, tell me about your business and your biggest challenge. We'll use the session to look at your situation and leave you with clear, practical next steps.
Available in English, Spanish or Japanese.
Rücktrittsregelung der/des TutorIn
Vor der Bestätigung einer Kursbuchung
- Stornierung jederzeit möglich
Nach der Bestätigung einer Kursbuchung
- Weniger als 1 Stunden vor Kursbeginn→ 0% des Kurspreises wird einbehalten.
- No-Show→
Alle Kurse von dieser/m TutorIn
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