Grand Sofia
Target
Grand Sofia Hotel & Spa c . Kyrylivka, Fr. Picky
Request to start an institution from scratch. At the time of the request, the customer had already developed the concept of the establishment, we needed to make a technological project taking into account the loading of the hotel in the amount of 44 rooms, as well as equip 2 kitchens – one on the first floor where the restaurant was located, one in the basement where the karaoke was located, and develop infrastructure of bars – restaurant, swimming pool and beach. Develop a breakfast menu, a main menu – European cuisine, a sushi bar and pizza, a modern bar – a cocktail menu according to the concept, soft drinks for the pool and the beach, alcoholic and non-alcoholic drinks, coffee and tea, fresh drinks, smoothies, shakes . Find and select personnel, develop an organizational structure and divide functionality. Conduct menu revisions, train staff, adjust product accounting. Run the facility.
What have we done
The hotel’s catering system was developed – breakfast with a choice of 3 dishes (2 salty and 1 sweet) and a drink included in the price of the room, such a system offered itself well. In the main menu of the kitchen, efforts were made to include local fish and seafood – they prepared sturgeon, turbot, bulls, mussels and carp, there was also a good selection of starters for lunch and main dishes, meat and steaks were cooked in a hosper, and there was quality pizza for children from Italian flour and products, the sushi bar offered quality and delicious rolls. Thanks to the modern and high-quality menu, the kitchen worked not only for serving the restaurant and hotel guests, but also for delivery on Biryuchy Island for guests of other hotels.
We also selected a restaurant team from the cities of Dnipro, Zaporizhzhia and Melitopol. Employees were trained to prepare food and drinks. Found and agreed with suppliers on the delivery of products to the island. We set up commodity accounting in the software. They did a menu photo shoot for social networks. But they launched the facility in the high season.
The project took 6 months from request to launch.
DEVELOPED A TECHNOLOGICAL PROJECT
We developed a two-story kitchen, which was connected by an elevator, we also placed a preparatory workshop for bartenders on the basement floor of the kitchen, developed 3 bars – a restaurant, karaoke, a beach and a pool. Equipped with the most modern equipment, inventory, selected and ordered high-quality and beautiful tableware.
Отзыв Клиента
Занимаемся общественным питанием 15 лет.
Процессы наладили, но вот в чем нам нужна была, все время, экспертная оценка, так это в планировании кухонного производства, а именно
1. Проанализировать согласно концепции и меню и составить список кухонного Оборудования
2. Найти оптимальное предложение (цена/качество)
3. Распланировать эргономику оборудования, согласно особенностям помещения и логику передвижения персонала по кухне.
4. Разработать проект кухни, распечатать и отдать на выполнение и строителям и подрядчику по нержавеющей мебели и оборудованию.
С этими вопросами мы обратились к Дмитрию.
В очень жатые сроки получили готовый результат, который сэкономил время, деньги и нервы. Остались довольны. И каждый последующий проект открываем с Дмитрием.
Александр
MENU DEVELOPMENT
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