Sustainable quality standards – Restaurant

Description

The modern catering industry faces a wide range of challenges, ranging from efficient processes to a high standard of quality. In our handbook “Sustainable Quality Standards for Medium-Sized Restaurants” we focus on exactly these topics. This book is specifically designed for medium-sized privately owned restaurants and eateries that are looking for ways to reduce costs, save time, and improve communication.

Our HOTQUA quality standards are the result of many years of experience and intensive practical testing. They provide clear guidance for employees by showing them exactly who, what, how, when, and why needs to be done, and what resources are available to do so. This not only creates safety in the workplace, but also trust in the company and increases employee motivation.

Special thanks are due to our partners and supporters, who have made a significant contribution to the development of these quality standards through their collegial assistance and concrete practical relevance. I would like to thank my wife, Martha Cecilia Höchsmann, for her tireless support in correcting, reviewing documents and making improvements.

The applicability of our quality standards is independent of personnel and shift changes and thus enables new employees to be trained quickly. The quality of our standards has been confirmed by cooperation with internationally accredited certification bodies and more then 100 restaurants.

I am convinced that with these standards you will not only optimize your processes, but also sustainably increase your success in the catering industry.