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HoReCa Consulting

We turn the dessert section of your menu into a margin engine — building the recipes, training the kitchen, and standing behind the result long after we leave.

Duration4 to 12 weeks per engagement
Group SizeFor restaurants, hotels, cafés, and bakeries
LocationChișinău and across Moldova; remote work for international clients
InvestmentScoped per engagement · free 30-minute discovery call
AvailabilityCurrently booking next quarter
Book a discovery call
About the engagement

Built around your menu, your team, and your margins

No templates. Every engagement starts with a kitchen visit and a long conversation with your chef.

What's Included

  • Initial menu and supply chain audit
  • Five to twelve signature recipes scoped to your equipment
  • On-site training for your pastry team
  • Costing, allergen, and shelf-life documentation per item
  • Three follow-up visits across the first quarter
  • A named contact for ongoing questions for one year

Requirements

  • Working kitchen with basic pastry equipment
  • A chef or head of pastry willing to be in the room
  • Honest access to current sales and margin numbers
Book a discovery call
What is included

Five threads that run through every engagement

Menu architecture

A dessert section that answers a real question for your guest — comforting, photogenic, or signature — and that your kitchen can produce reliably on a busy Saturday.

Partners say

What changes in the first three months

Vlad Cojocaru — Executive Chef, restaurant in central Chișinău

Dessert sales went from a footnote to the second-best margin line on the menu. The training in week three was the turning point.

Restaurant

Natalia Tofan — F&B Manager, boutique hotel

We needed a pastry section that worked for room service at 11 pm. They built it around our reality, not a textbook.

Hotel

Ștefan Cernat — Owner, café chain

Three months in, our two new signature desserts are responsible for thirty percent of post-meal orders.

Café

How we work

Before the discovery call

Week one: kitchen visit, menu audit, supplier review. Weeks two to six: recipe development paired with your chef. Weeks seven to ten: on-site training and parallel-shadow service. Weeks eleven to twelve: documentation, costing, and a written handover. Three follow-up visits across the next quarter are included.

Most engagements start with a 30-minute call.

Tell us about your kitchen and what is not yet working in your dessert section. By the end of the call you will know whether and how we can help.

Book a discovery callFree, no commitment