Our services are focused on supporting and empowering Catering SMEs that have the need for an area of ​​improvement in organization, productivity, quality, services and costs.

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What do we do

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Strengthen, accompany and enhance the business in the kitchen and establishment.

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Aqulinary is a company created to support, enhance and reinforce all those businesses in the gastronomy and restaurant sector, adapting to the specific needs of each client.

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01 HUMAN TEAM

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Model of organization and establishment of kitchen sections.

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Team training and work group dynamics.

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Structure, organize, and control staff and business needs.

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Leadership growth and guidance of the human team; their development, training and empowerment of talents.

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Bases to establish communication with the team, motivation, rules and procedures.

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Basic knowledge of safety, prevention and good operating habits.

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02 ECONOMIC MANAGEMENT

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Control and classification of products and suppliers.

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Efficiency in the scandal and product analysis.

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Promote communication channels on management.

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Stock control, analysis and information management.

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Analysis of products and offers based on actual performance.

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Study of gastronomy on the real economic status of the business.

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Cost control in the design of offers, sales and products.

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03 PROCESS MANAGEMENT

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Organization of spaces, dynamics for stock control, maintenance of products in conservation and rotation of raw materials.

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Order, control over: daily and weekly productions, communication, team performance, organization and efficiency in the Operational.

Scheduling of orders to suppliers, effectiveness in order execution, savings in dedication time and freeing up mental space.

Basic stock control, applied to needs such as: starting productions stored in freezers or cold rooms, genres, products, etc.

Calendar of gastronomy changes, creation and annual planning, organization of the stages of change.

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04 INFRASTRUCTURE CONTROL

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Organization on the administration of resources and control of infrastructures.

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Effectiveness in the registration of HACCP processes.

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Standardization of kitchen operating records, rules and processes.

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Implementation of effective work systems for the performance of machinery and infrastructure of the establishment.

Systems, communication and control, between the Team, Industrialists and administration.

Kitchen Cleaning and Maintenance Planning.

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