Group dining at Lalezar
A group dinner at Lalezar Restaurant in Dubai. Welcoming groups and coordinating the guest experience are part of day-to-day restaurant operations.
HOTELS · RESTAURANTS · FOOD & BEVERAGE
For your business,
cost control
and operations that work.
We connect pre-opening preparation, kitchen and service routines, team organisation and cost management. We build a system that fits your business, implement it with your team and track progress.
SINCE 1992 · OVER 30 YEARS OF HANDS-ON & MANAGEMENT EXPERIENCE
WHERE SHALL WE START?
Understand the need.
Build the right system.
Costs rise, but the cause is unclear.
Connect stock, recipes, waste and purchasing in one tracking routine.
Operations depend on individuals.
Clarify roles, procedures and shift handovers.
Opening day is close; tasks are piling up.
Schedule equipment, team, menu and service preparation.
Good food is not visible online.
Present your menu, photography and business information clearly.
FOOD & BEVERAGE SERVICES
From kitchen to service.
From opening to daily operations.
For hotels, restaurants, institutional kitchens and event venues, we agree the work, deliverables and follow-up method from the start.
Pre-opening & Operational Setup
We bring kitchen, storage, equipment, staffing and service preparation into one opening plan.
Scope & deliverables +
- Requirements and equipment planning
- Workflow and staffing preparation
- Trial service and readiness checks
What you receive
Opening schedule, equipment list, responsibilities and readiness checklist.
What we track
Readiness, outstanding actions, owners and due dates.
Discuss this service ↗Cost Control & COGS
We make cost of goods sold visible by connecting purchasing, stock, consumption, waste and complimentary items.
Scope & deliverables +
- Goods receiving and inventory counts
- Recipe costs and consumption comparisons
- Purchasing and waste controls
What you receive
Inventory and consumption workbook, cost tracker, waste and complimentary-item records.
What we track
Food and beverage cost ratios, stock variances and recorded losses.
Discuss this service ↗Menu Development & Kitchen Workflow
We work with the head chef and business team on production feasibility, portions, cost, presentation and service speed.
Scope & deliverables +
- Product, recipe and portion development
- Equipment and production capacity review
- Menu analysis using sales and contribution
What you receive
Standard recipe and cost cards, presentation guide and menu analysis.
What we track
Portion consistency, product costs, sales mix and preparation time.
Discuss this service ↗Operational Standards & SOPs
We turn standard operating procedures into practical daily routines with clear responsibilities.
Scope & deliverables +
- Opening, closing and shift handover
- Kitchen–service communication and roles
- Daily checks and record keeping
What you receive
Business-specific SOPs, role descriptions and checklists.
What we track
Completed checks, recurring issues and corrective actions.
Discuss this service ↗Performance Indicators & KPI Tracking
We choose indicators that fit your priorities and turn available data into weekly and monthly comparisons.
Scope & deliverables +
- Baseline review and target setting
- Cost, sales and labour indicators
- Action and responsibility tracking
What you receive
KPI dashboard, period comparisons and action summary.
What we track
Depending on available data: cost ratio, average spend, waste and labour cost ratio.
Discuss this service ↗Food Safety & Quality Routines
We integrate hygiene, storage, allergen and cross-contamination checks into kitchen and service routines.
Scope & deliverables +
- Receiving and temperature records
- Cleaning plans and colour coding
- Recipe-based allergen records
What you receive
Cleaning schedule, temperature logs, allergen matrix and check forms.
What we track
Record completion, non-conformities and corrective action follow-through.
Discuss this service ↗Stewarding & Equipment Management
We organise dishwashing, kitchen support areas and equipment circulation around workload and service needs.
Scope & deliverables +
- Clean and dirty flow and station layout
- Equipment inventory and breakage tracking
- Equipment use and maintenance coordination
What you receive
Layout and workflow plan, inventory and equipment-use and maintenance checklists.
What we track
Equipment availability, breakage, cleaning checks and equipment issues.
Discuss this service ↗Banqueting & Event Operations
We coordinate teams, equipment and service from preparation through closing for hotel banquets, dinners, meetings and conferences.
Scope & deliverables +
- Venue, table and service planning
- Back-of-house stations and team coordination
- Event flow and preparation for the next service
What you receive
Event operations plan, timeline, staffing and equipment lists.
What we track
Preparation deadlines, service flow and post-event review.
Discuss this service ↗Team Training & Implementation
We adapt training to the team’s experience and practise the work together on site.
Scope & deliverables +
- Stewarding and equipment use
- Hygiene and kitchen support routines
- Banquet preparation, service and handover
What you receive
Training plan, concise practical guides and observation forms.
What we track
Practical observations, follow-up needs and adherence to agreed standards.
Discuss this service ↗Cashier, POS & End-of-Day Control
We organise the records from order to payment and clarify the control steps between cashiers, service staff and management.
Scope and deliverables +
- Opening cash, shift handover and transaction permissions
- Cash, card, open checks and POS reconciliation
- Discount, complimentary item, void and refund records
What do you receive?
Cashier SOP, shift handover form, end-of-day checklist and cash reconciliation worksheet.
What do we track?
Cash variances, payment reconciliation, open checks and transactions requiring authorisation.
Discuss this service ↗
HOTEL · KITCHEN · SERVICE · BANQUETING
Great service starts
before the guest arrives.
Kitchen capacity, stewarding routines, ready equipment and service-team coordination are all part of one plan. We organise them around the realities of your business.
Explore banqueting & event support →WHAT DO YOU RECEIVE?
Practical tools.
Operations you can track.
Business-specific working documents and practical tools, tailored to the agreed engagement.
Assessment & action plan
Priorities, owners and a phased schedule suited to the business.
SOPs & checklists
Clear work instructions, daily checks and shift records the team can use.
Cost & KPI workbooks
Tools to compare stock, consumption and performance across periods.
Training & follow-up records
Practical guides, observations and agreed corrective actions.
SAMPLE WORKBOOK SCREENSVisual preview
Recipe & Portion Cost
A sample recipe card bringing ingredients, portions, unit prices and cost ratio into one view.
Daily Cash & Shift Control
A sample control form showing opening cash, receipts, refunds, cash paid out and counted variances.
Operating Performance Report
A sample management report combining net sales, product costs, average check and weekly sales.
Example designs for business-specific tracking workbooks. Buttons and data within these images are illustrative.
THREE WAYS TO WORK TOGETHER
Identify the need.
Choose the right engagement.
For an existing operation or a new opening, we tailor assessment, setup and implementation support to your needs.
01 / ENGAGEMENT
Assessment & Roadmap
For businesses that need a clear starting point.
Scope of work
- Review of current operations and records
- Identification of priority cost and operational issues
- On-site or remote assessment
Deliverables
- Assessment summary and priorities
- Action plan with owners and due dates
- Findings review meeting
Tailored proposal
Discuss this engagement ↗02 / ENGAGEMENT
System Setup
For businesses ready to build a trackable working system.
Scope of work
- Process design based on assessment findings
- Stock, cost and SOP routines in agreed areas
- KPI and control tools
Deliverables
- Business-specific working documents
- Role descriptions and checklists
- User guidance and setup review
Tailored proposal
Discuss this engagement ↗03 / ENGAGEMENT
Implementation & Follow-up
For on-site implementation and team support.
Scope of work
- Putting the system into practice with the team
- Agreed site visits and review meetings
- Team training and periodic indicator reviews
Deliverables
- Periodic performance and action report
- Training and implementation records
- Improvement and handover plan
Tailored proposal
Discuss this engagement ↗Service areas, locations, on-site days, duration, deliverables and fees are agreed in writing in the proposal. Digital work can also be commissioned as a standalone project.
FROM OPERATIONAL NEED TO DIGITAL SOLUTION
A well-crafted menu
deserves to be seen.
Our digital work grew from solving needs encountered in day-to-day operations. From menus and visibility to records and reporting, we select the right tools and adapt them to your business.
Websites
Mobile-friendly websites bringing menus, venue information and contact details together in your business’s visual identity.
Discuss your project →Multilingual QR Menus
Easy-to-browse menus with product photography, descriptions, prices and business-verified allergen information.
Discuss your project →Food Photography & Video
Photography, editing and promotional content that reflect the real character of the food and venue.
Discuss your project →Google Business Profile
Accurate location, categories, opening hours, menus and photography, with review response and update support.
Discuss your project →Social Media & Advertising
Content calendars, post designs, short videos and agreed advertising campaigns suited to the business.
Discuss your project →Digital Tracking Tools
Practical spreadsheets and tools that simplify records, calculations, controls and reporting.
Discuss your project →SELECTED WORK
Selected examples of our digital business solutions.
QR menus, websites and visual content, designed around your business needs and shaped by hands-on operational experience.
Lalezar ↗
Multilingual Digital QR MenuProduct PhotographyContent CreationWebsite Development
Outcome A multilingual menu and website presentation that brings dishes to life through photography.
Mercan ↗
Multilingual Digital QR MenuProduct PhotographyContent CreationWebsite Development
Outcome A multilingual menu experience combining product photography and content, accessible by QR code.
Erbaşlar Karot ↗
Website DevelopmentGoogle Ads
Outcome A service-focused website and Google Ads campaigns supporting customer enquiries.
Eymen Buklet ↗
Product PresentationDigital CatalogueVisual Content
Outcome Visual content and digital catalogue work presenting hotel amenities together for easier product selection.
EXPERIENCE BUILT IN OPERATIONS
Mevlüt Akan
Hotel · Restaurant · Kitchen · BanquetingA management approach
A management approach
built on hands-on experience.
Since starting my career in 1992, I have worked in hotels, restaurants, hospital kitchens and convention centres. Hands-on and management experience across kitchens, service, stewarding and banqueting has taught me to connect departments as parts of one operation.
From pre-opening preparation to day-to-day management, I consider staffing, equipment, inventory, costs, hygiene and service flow together. I pay close attention to detail, clarify responsibilities and follow through on implementation with the team.
My digital work grew from needs I encountered in the field. I use menu presentation, photography, websites and tracking tools to develop solutions that fit daily operations and guest expectations.
Since 1992Hands-on operations and management
Practical implementationSystems shaped around the business and team
SINCE 1992
Different settings.
Experience that connects.
My career began in 1992, working across kitchens, service and large-scale events. Today, I draw on that experience to build practical operational systems for businesses.
2024 — 2026LALEZAR · MERCAN · AZZA
Multi-Restaurant Management and Business Development
Overall management of restaurant operations in Dubai, coordinating finance, human resources, procurement, inventory and cost control, sales and marketing. Development of KPI-based operational and financial reporting systems, with regular monitoring of revenue, costs, sales channels and performance indicators. Development of new sales channels through destination management companies (DMCs), travel agencies and corporate partnerships, alongside team management, service standards and guest experience.
2015 — 2024LÖSANTE HOSPITAL
Kitchen operations & process management
Establishing service, F&B, kitchen, and support operations during the opening and operational structuring phase; developing SOPs, workflows, and service standards.
2013 — 2015MEYRA PALACE HOTEL
Kitchen operations & pre-opening
Establishing kitchen support areas for the hotel opening, coordinating equipment, hygiene, working practices and team preparation with kitchen operations.
2011 — 2013ATO CONGRESIUM
Large-scale event operations
• Establishing banquet, F&B, and support operations during the pre-opening phase; developing SOPs, workflows, and service standards. • Operational planning and on-site management for corporate banquets hosting 8,500 guests, public congresses with 8,000 attendees, and trade fairs attracting 30,000 visitors. • Operations management for arts and culture events with audiences of up to 3,107, including concerts by Sezen Aksu, Candan Erçetin, and Hande Yener, as well as performances by Cem Yılmaz. • End-to-end management of large-scale events, covering workforce and resource planning, setup/teardown, logistics, security, cleaning, kitchen and service operations, and inter-departmental coordination.
2009 — 2011RIXOS GRAND ANKARA
Food & Beverage, Banquet Service and Kitchen & Stewarding Operations
• Responsible for establishing F&B service, banquet, and à la carte operations, as well as developing service standards, workflows, and SOPs during the hotel's pre-opening phase. • Coordinating service and on-site operations for banquets, meetings, seminars, and corporate events across the Premium, Granada, Millennium, and Crystal Ballrooms, which have a combined capacity of up to 4,000 guests. • Managing team and workforce planning, venue setup, service flow, and inter-departmental coordination for large-scale events.
HOW WE WORK
Clear scope. Clear responsibilities.
Implementation together.
01
Meet
Discuss the business, goals and priorities.
02
Assess
Review operations and available records to clarify the need.
03
Plan
Agree the scope, deliverables, responsibilities and schedule in writing.
04
Implement & review
Work with the team, review indicators and make practical adjustments.
We treat business information confidentially, set targets against the starting position and review progress at agreed intervals.
COMMON QUESTIONS
Before we work together.
What do COGS, KPI and SOP mean?+
COGS means cost of goods sold, KPIs are key performance indicators and SOPs are standard operating procedures. We turn these into clear records and routines the business can use.
What types of businesses do you support?+
Hotel and restaurant food and beverage operations, institutional kitchens, banqueting and event venues. We support both new openings and existing operations.
Do you only provide advice?+
Depending on the engagement, we provide assessment, system setup, team training, on-site implementation and interim operational support. Deliverables and follow-up are agreed in the proposal.
How do you measure progress?+
We establish a baseline from available records and select relevant indicators. Costs, stock variances, waste, average spend and labour indicators are compared across periods using consistent calculations.
How long does the work take and how are fees set?+
Business size, service areas, existing records, on-site days and deliverables determine the scope. Duration and fees are agreed before work begins.
Can we commission only a website or QR menu?+
Yes. Websites, multilingual QR menus, photography, video, Google Business Profile and social media work can be standalone projects.
Can you work outside Ankara?+
We are based in Ankara and can work on site elsewhere in Türkiye, subject to the project scope and conditions. Suitable services can be delivered remotely.
How is allergen information prepared?+
It is based on recipes, ingredients and kitchen practices. The business’s responsible team verifies the information before it is published on the menu.
Does food safety support include certification?+
The service covers operational preparation, records, training and implementation support. It does not provide formal certification or accreditation.
INITIAL ENQUIRY
Let’s talk about your business.
Tell us what you need. Let’s identify the right engagement together.