As a trained chef and self-confessed foodie, it was only natural that Amanda, owner of Saucisse, would forge a career around this passion. Her love for food took her all over the world and into various food-related jobs – but the life-long dream to own and run her own eatery persisted. I am able to spend time observing how your restaurant is currently running or how you would like to see it run in
the future. This involves eating the food, interacting with the Hosts and Servers, seeing how the kitchen operates, and looking at the numbers and costs. I also provide a kitchen greening service to help implement a recycling system and wastage free ethics into the running of the kitchen.. Then I also offer my suggestions on making changes to the menu, interior design if needed, brand and concept if needed, spending patterns, and treatment of customers. I am also able to help management and staff to make sure they have the necessary tools to carry out the improvement plan. After the plan is under way, I can continue to check in regularly to see how the restaurant is doing.
