Creating menus that is location specific and adjusted, cost friendly, and executed despite staff rotations & changes.

基于餐饮概念研发能够适应当地, 成本合理的菜品, 不会因为后厨员 工的变动而影响出品.

A SOP manual, which works as a baseline for companies. The manual is there to reinforce not only procedures, but behaviors as well.

当员工出现疑问时,标准化操作流 程. 运 手册不仅指导操作流程,同 时也是行为标准.

Staff training in F.O.H and B.O.H to maintain consistency.


前场和后场的员工培训引出了餐厅 经营最重要的要素之一:一致性.

Think Food Concepts works with selected providers of all types of service (within the F&B scope) to provide maximum value for investment. 

Think Food Concepts 有着多年 与各类供应商(餐饮范畴内)打交 道的经验,能够为餐厅带来最大价 值








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