Operation
Operational Guidelines & SOP
We offer comprehensive Standard Operating Procedure (SOP) manuals for all hotel and restaurant departments, detailing operational aspects to elevate service levels. Our manuals ensure adherence to international standards and internal company regulations, promoting consistency and excellence across operations.
RAFTT Standards
Consistency in providing distinctive service and high quality food is the key to any restaurant’s success. Our team guarantees the constants by implementing the RAFTT standards . The RAFTT criteria consist in determining :
R – The recipe for each food item.
A – Appearance for each dish.
F – Flavor by using the right ingredients.
T – Texture (e.g. A melted cheese or a brulee surface)
T – The right temperature of the presented dish
