Procedo Hospitality Consulting Service | Elance
 
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Last Sign-in: Apr 20, 2015

Procedo Hospitality Consulting Service

TURNING IDEAS INTO PROFIT...
   Turkey
  |   Ankara, Ankara
  |  6:20 pm Local Time

About the Company

At Procedo Hospitality Consulting Services, our professionals give their best efforts to assist you achieve your business goals by understanding your needs, developing best analysis methods, defining ways to success and sustainability and providing the detailed feasibility studies as a guide to your achievements related with Hospitality and Food & Beverage Industry
Service Description
Consultants oversee the whole business as a back up force which may see the organizations' leaks as an outside ally. While managers or business owners are coping with their jobs, they may not see the weaknesses of their businesses because of the pressure and stress that they may have...

So consultants may develop better strategies, turn weaknesses into strengths with a clear mind and vision...

Consultants help companies mainly for: To improve work performance;

to achieve the business goals in a shorter period of time
to develop profitable strategies
to identify needs
to improve organization and structure
to train the employees


On site Services
Management Consulting and Financial Services
- Market Research
- Competitive Analysis
- Defining and Managing Risk Factors
- Analytcial Methods to create pro forma statements
- Financial Statements
- Financial Modeling and Financing Methods
- Profitability Analysis
- Cash Flow Management

Hospitality Services

> Executive Consulting
(Includes all requests of the Mangers' & Owners)
> Market Research
> Mystery Shopping Services
> Menu Design and engineering
> Employee training and performance evaluation
> Bar and beverage management
> Effective Cost Control
> Effective Inventory Management
> Executive Training
> Catering Management
> Decoration, Design, Concept Management
> Food Safety and Nutrition
> Public Relations
> Operations Management
> Wineology
> Mixology
> Marketing and Promotion
> Kitchen Operations Management
> Cooking Training
> Kitchen Employee training
> New Food And beverage trends..
> Cuisine Consulting
> All restaurant management and advisory services
> Purchasing
> Suggestive selling techniques
> Site Location analysis
> Strategic Planning
> Effective Recruiting Techniques..
> Banquet Operations Management
> Web design
> Internet strategies
> Financial Management
> Effective CV & Resume Writing
> Professional Table Service
> Speciality Turkish - Ottoman Cuisine Counselling
> Feasibility Analysis
> Corporate Identity
> Pre-opening Services
> Restaurant Design and Equipment Selection
> Logo & Brochure Design
> Corporate Strategy

Translation Services
> in English to Turkish
> in German to Turkish


Special Services
Establishment Set up And development (This long term project is included from the beginning of the location selection to establishing the organization, Aprox..1-3 months)

Custom made training programs
(For specific Training Requests)

Off site services
(Via e- mail, teleconference and internet) Our Offsite services include any services requested which can be presented via internet, e-mail, phone according to a specific request or project...

We are highly motivated and dedicated professionals who have successful qualifications and achievements.

Our areas of expertise are as follows:

FOR RESTAURANTS - FOOD & BEVERAGE ESTABLISHMENTS

- Business Plans in various industries
- Financial Management and Consulting
- Market Research and Analysis
- Assistance in decision-making
- Determining the best business models
- Defining profitability and sustainability
- Risk Factors and Management
- Creating analytical methods
- Hospitality Management and Consulting

We are industry professionals; creating more profitable strategies or advising to a project

We recognize our customers as our partners, with which we build up long-term relationships.

Our hospitalty department provides services to any Food & Beverage establishment such as, restaurants, coffee houses, lounges, bars, pubs, night clubs, catering organizations, all types of dining places, hotels, wine houses, bistros, beach clubs, motels and any establishment who operate food and beverage facilities; in all aspects of industrial needs... Today; in such a demand of food and beverage industry, many establishments choose to work and consult with industry professionals in order to achieve their business goals...

Certifications
LCCI - International Qualifications
M.B.A Certificate
Awarded: 2009
Miguel Torres
Certificate of Training
Awarded: 2009
Bacardi
Certification of Success
Awarded: 2008
U.C.L.A
International Business Management Program
Awarded: 2007
The Famous Grouse
Official Certificate
Awarded: 2007
New York Bartending School- NY- USA
Certificate Of Bartending
Awarded: 2002
Kavakidere Wines
Certificate Of Training
Awarded: 1997
Licenses
Food & Beverage Manager Club
Founder Member
Awarded: 2010
Confrerie de la Chaine des Rotisseurs
Chef de Table
Awarded: 2008
Gerson Lehrman Group
Food & Beverage Industry Council Member
Awarded: 2006
Education
U.C.L.A
Certificate of International Business Management
2005 - 2006
New York Institute of Technology NY-USA
Hospitality Management-B.P.S
1999 - 2003
Bilkent University - Ankara / Turkey
Tourism and Hotel Services .A.S
1994 - 1998
Employment
Peperoncino - Italian Fine Dining Restaurant
Food & Beverage Director
2012 - 2012
• Directed, operated one of the best fine dining restaurant of Ankara; an eclectic “nouvelle” “Tuscany” cuisine; most preferred by foreign selective clientele including foreign embassy personnel, ambassadors, tourists, businessmen, local celebrities, gourmets and local sophisticated inhabitants of Ankara. • Revitalized the establishment by executing effective actions. • Arranged, signed a sponsorship deal of 59.000 TL / year(s). • Set up, established the most exclusive, largest top notch wine cellar, top shelf distilled beverages • Framed up, increased the current menu profit with menu profit maximization, by efficient menu engineering, suggestive selling techniques • Increased recurring monthly revenue by 10-13 % • Cut unnecessary costs, optimized revenue / cost balance on cumulative basis • Advanced the restaurant’s social media marketing strategies, achieved tangibles returns
Minna's Hot Spot Bistro
Co-Owner , Managing Partner
2011 - 2012
• Increased the past cumulative revenue by 20 % • Experienced in the industry as a food & beverage establishment owner • Upgraded the concept on gastronomic perspective • Extended the capacity by 30 pax with “Winter Garden”
Uner Group
Director, Food and Beverage Enterprises
2006 - 2010
Working as the Director of Food & Beverage enterprises of the company ,responsible for all aspects Food and Beverage Establishments of the company Prepared and reported analysis statistics, monthly and annual reports for president .Assisted, motivated Restaurant managers in order to operate the establishments properly Successfully developed and implemented sales increasing strategies Started and managed effective marketing campaigns and succeeded .
Limak Ambassadore Hotel
F&B Asst. Manager
2005 - 2006
Directly responsible for Hotel's food and beverage operations by assisting Food & Beverage Manager. -Desgned Hotel's Restaurants, Decorated and Created Menu. -Assisted Hotel's banquet operations selling and operating. -Responsible for proper operation of bar , room service, and restaurant sections. -Recruited employees and trained -Lead, motivated and supervised F&B employees -Ensured guests receive excellent service and food -Established financial goals and maximized sales and prof
La Jolla Bistro@ Xuma beach Club , Bodrum - TURKEY
Restaurant Coordinator
2005 - 2005
Managed the overall restaurant operations under the owner’s authority -Helped to develop Implementation plan and succeeded increasing monthly sales by % 20-27 with suggestive selling techniques and creative ideas. -Coordinated the fine dining restaurant operations successfully
The Four Seasons , New York , U.S.A
Bar Supervisor
2002 - 2004
Served as a bartender in both service and front bar. •Experienced in computerized point of sale control system and inventory control and prepared best selling cocktails for customers •Responsible for top shelf distilled beverages and world’s most expensive vintage wines. •Re-organized the Bar itself so that the other bartenders would find it easier to work.
Turkish Kitchen - NY,U.S.A
Kitchen Expeditor / Waiter
1998 - 2000
Assisted in kitchen operations, experienced in food preparation •Experienced in dining room operations, served guests •Served Food and Beverage to guests •Assisted owner, prepared bills
Hilton International , Ankara- TURKEY
F&B Department Trainee
1996 - 1996
Acted in general hotel food service operations •Trained in service styles & techniques in F & B department including fine dining operations
Year Founded
Number of Employees
1-5
Payment Terms
Depends on the project.
References
Serdar Bacaksiz
Limak Ambassadore Hotel -TURKEY, Owner / Coordinator
The world - fusion menu of Cafe Fiori has been successfully structured and designed. (June 2006)
Serdar Toprak
La Jolla Restaurant, Owner
-Managed the overall restaurant operations under the owner’s authority -Helped to develop Implementation plan and succeeded increasing monthly sales by % 20-27 with suggestive selling techniques and creative ideas. -Coordinated the fine dining restaurant operations successfully
Alex Von Bidder
The Four Seasons Restaurant, Co-Manager
Served as a bartender in both service and front bar. •Experienced in computerized point of sale control system and inventory control and prepared best selling cocktails for customers •Responsible for top shelf distilled beverages and world’s most expensive vintage wines. •Re-organized the Bar itself so that the other bartenders would find it easier to work.
Procedo Hospitality Consulting Service | Elance

Procedo Hospitality Consulting Service