I started my path in hospitality 27 years ago.
I was first trained at Pizza Hut as a restaurant manager and worked there for five years. After that i managed private establishments for 10 years and started consulting 14 years ago.
What is it that I actually do with restaurants and all other operations in the industry ?
Increase the operating profit to 12%-20% depending on the type of food operation.
Monitor food & labor costs by making sure that the F.C+L.C don't go beyond 60% all together; from the net incomeI.
Implement cloud based applications which help our clients reach these goals.
Shiran Levi Kraicer
Hospitality & Restaurant consultant.
I started my path in hospitality 19 years ago and have gathered my experience working in New York, Vancouver and in Israel in various types of establishments: from fine dining to casual type of service, pubs, cocktail bars and events.
Working from the bottom up has given me a soli understanding of the industry, how it works and how it should work!
I studied Hospitality & restaurant business management at The Culinary Art Institute of Vancouver as well as WSET wine courses.
The most Important value i strive to achieve through my work is the need for Remarketing 100% of the time.
I work with owners & managers of working establishments to better achieve their goals and with new businesses mostly on developing the F.O.H infrastructure in order to promote a successful, practical and efficient workplace.
We will be glad to set up a coffee Date