Ms. Natsi advises you on the whole operation of the kitchen, the bar, the buffet, the warehouse, the serving lounge and the cooperation with your suppliers.

She identifies the basic supply needs of the restaurant and calculates the cost of raw materials.

Manages the warehouse according to the needs of the business and control standards (inventories, definition of standards).
Presents the role of the company's staff positions to employees.

She guides you on how to: 
- Control the company's income and stocks.
- Invoice products according to company policy.
- Draw up the prices of dishes for à la carte and table d'hôte menus.
- Determine the actual professional conscience needed by an associate.
- Handle customer complaints and claims.

Presents the advertising and promotion strategy of the business.