English
日本語
한국어
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español
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One-on-one advice from a chef with experience in Japan's busiest venues
课程介绍
Running a small restaurant, café or bar, or planning to open one? Get practical, one-on-one advice from a chef who has led kitchen and service teams in high-volume and luxury venues in Japan.
Topics we can work on
- Menu design and pricing
- Food cost control and reducing waste
- Kitchen workflow and staff organization
- Food hygiene standards in Japan (I hold the 食品衛生管理者 Food Hygiene Manager certification)
- Multilingual menus and service for international guests
How it works
Before the lesson, tell me about your business and your biggest challenge. We'll use the session to look at your situation and leave you with clear, practical next steps.
Available in English, Spanish or Japanese.
讲师的取消政策
课程预约确定前
- 随时可以取消。
课程预约确定后
- 课程时间前 1 小时內→ 0%（无取消费）。
- 缺席→
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