Ho Culinary Advice: Food Business Management Online Course
For owners of food businesses, startups and entrepreneurs, who is looking for new avenues to grow your revenue and profit margin, do you face these issues:
- Why is the food next door selling better than ours?
- This dish taste good, but not moving fast enough.
- How do you like our food? but receive non-committed comments.
Besides the above-mentioned ones, are bothered by others issues? Ho Culinary Advice is here to solve your problem! Allan Ho, a senior Singaporean chef, provides assignments including getting costs out of the hotels' kitchens by streamlining operation workflow, creating menus and recipes that attract, building and retaining customer base.
What Services Do Ho Culinary Advice Have?
Effective Food Cost Management
In this course, Chef Ho will help you maintain a sustainable cost of food production system to reduce wastage, energy consumption and improve your profit margin.
The tuition is 25USD. You can have discount via contacting World Gourmet Platform to enroll the course or note World Gourmet Platform as referral during registration of the course.
Click the link to enroll the course: https://ho-culinary-advice.teachable.com/
30-Day Food Business Management Training
This course enables you to grow your business in 20 days, gaining additional 20% in your profit margin. In the course, Chef Ho will help you Identify cost factors in your kitchen affecting your business overhead, determine which cost factor(s) you can influence, reduced the identified costs, and put in place a sustainable workflow in your kitchen operations.
The tuition is 125USD. You can have discount via contacting World Gourmet Platform to enroll the course or note World Gourmet Platform as referral during registration of the course.
Click the link to enroll the course: https://www.thenextlvl.co/p/apply-f-n-b-to-grow-your-food-business-in-30-days
About Allan Ho
Allan Ho, a Singaporean chef of more than 30 years has managed kitchens of hotels and resorts in most parts of Southeast Asia and the Middle East.
His assignments include getting costs out of the hotels' kitchens by streamlining operation workflow, creating menus and recipes in line with the business concept, that attract, build and retain customer base.
For the last 5 years, he has embarked on a new career pathway, as a culinary advisor. He advises independent restaurant/cafe owners on topics ranging from kitchen setup and workflow, menu creation to providing solutions to reduce costs in their kitchen.
His basic principle as a chef is that food should be cooked simply, allowing the main ingredients to shine and combining all flavors harmoniously. Major food publications and blog sites of the countries he has worked in have showcased his creations.