We offer independent advice to our Clients on the most suitable approach and solution for their business.
Our Services
Our team can adjust or change your menu in order to reach and satisfy your clientele. This is achieved by studying the market and offering you the best solution of food and beverage for the right price range.
Our Services
The most challenging factor for beverage sector is to maintain the consistency of the drinks. Our Group Mixologist is here to help you overcome the challenge and to offer a wide variety and quality of drinks to your bar. We have a “bar solutions” system that makes your cocktails consistent every time.
Our Services
The key to success within the restaurant industry is to control the cost of food and beverage. We are able to lead your restaurant to achieve the targets for your food and beverage budgets and to be more profitable via the experience of our Financial Advisor.
Our Services
It is very important for our Client’s staff to understand their products before they explain them to their guests. This is why we need to continuously improve your employees’ knowledge of food and beverage. We will improve their operational skills by frequent and regular training sessions.
Our Services
Social media, the game changer in almost everything that surrounds us, has the ability to market directly and successfully to target audiences. We will guide you to market your new products by using social media strategies via our expert partners who specialise in communications and marketing with long experience of promoting global luxury brands.
Our Services
It is always a great way to try something new without flying to another city or country. For business owners, regular guest dinners are quickly becoming a go-to method for maintaining their guests’ excitement. With many guest chef experiences in five-star resorts and Michelin starred restaurants, Chef James Karl Ephraim is here to show our Clients new techniques, trends and flavours in their cuisine. Guest chef is also one of the many things we can do to retrain staff, giving them exposure to other chefs without the need to leave the company.