The Chef Infiltrator is carried out by professional observers who act as clients in order to capture the necessary information from the company itself and/or the competitor about the service and attention they offer at a gastronomic level, as well as the appearance of the facilities, strategies and promotional actions, compliance with standards and procedures.

OUR WORK STARTS WITH

The elaboration of a check list or questionnaire in which all the indicators to be analysed are collected.

As is to be expected, this involves evaluating essential aspects of the business, which are usually

order and cleanliness of the establishment, sales techniques and skills of the staff, empathy or attention of the salesperson, layout of promotional posters, image of the staff, compliance with the protocols and procedures established by the company, service in general, buffet replenishment, menu presentations, taste and positioning in new trends, in general terms, a product audit based on your standards and with more than 100 aspects of assessment and analysis.

In practice, this research technique is much more structured than it seems and WE OFFER YOU clear headings, an objective evaluation system and an exhaustive analysis that will help you to plan a real improvement strategy for your product.

We elaborate a report with the data and information collected + valid suggestions for continuous improvement.

WE DO (Chef Infiltrado) MINIMUM 2 DAYS AND MAXIMUM 5 DAYS.