Changing the Menu is a task I undertake regularly as part of my job. I always consider the restaurant’s identity, existing clientele, eating habits, convenience and reduced time in preparation and production. The relevance of the ingredients, the staff called to manage the new menu and of course the final taste and appearance complete the process.

The equipment is a key factor in the success of a restaurant and for this reason its selection is made with specific criteria such as necessity, performance, durability, service, energy consumption and of course the quality-price ratio. I work with specialized designers and commercial companies supplying professional equipment that cover every need inside and outside of Greece.