My experience in the restaurant industry consists of various business ideas, companies, managers, kitchens, equipment and machines, product development, concept development, greetings. The list could easily be continued, but that's the big picture.

At the beginning of my career, my goal was to see as many business ideas, kitchens, restaurants, working methods, operating models and create relationships as possible. I can say that this was a great choice, because no school or single workplace could have provided such a curriculum and experience.

Product development on a large scale has become familiar in the S group and Avecra. I have been involved in creating new concepts, dozens of restaurant menus and refining customer processes. I have also coached as a responsible coach, e.g. Students completing the product developer's special vocational qualification and thereby learned a great deal about high-quality product development.

Everything around food is the thing for me! Whether it's product development, kitchen design, or something else like managing sales from the kitchen, i.e. increasing food sales without compromising on efficiency, get me fired up. Sales are motivating! Training sales is even more motivating!