English
日本語
한국어
简体中文
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Italiano
español
Deutsch
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One-on-one advice from a chef with experience in Japan's busiest venues
課程介紹
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.
講師的取消政策
課程預約確定前
- 隨時可以取消。
課程預約確定後
- 課程時間前 1 小時內→ 0%（無取消費）。
- 缺席→
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