Chef On-site Culinary Coaching (Basic Plan)

Ryokan, hotels, tourism facilities, and restaurants that provide meals and want to improve food quality but face issues such as difficulty hiring a head chef, staff shortages, inconsistent taste, slow service flow, and weak food-cost control. Intended for owners, general managers, and culinary/operations leads.

When you want to improve taste and presentation in a short period.
When you want to raise review scores and guest satisfaction.
When you need to speed up service by fixing prep, workflow, and kitchen operations.
When you want to improve margins by reviewing food cost, purchasing, and menu structure.

A professional chef visits your site and provides hands-on coaching focused on real operational improvement, not just recipe creation. We refine taste, presentation, and service flow to match your facility’s capabilities. Support can include menu and plating guidance, prep and workflow optimization, food-cost review, and purchasing advice, so the team can reproduce results consistently.

JAPAN ： Direct transactions only

U.S.A. ： Both direct and indirect transactions are acceptable

AUSTRIA ： Both direct and indirect transactions are acceptable

CANADA ： Both direct and indirect transactions are acceptable

FRANCE ： Both direct and indirect transactions are acceptable

GERMANY ： Both direct and indirect transactions are acceptable

HAWAII ： Both direct and indirect transactions are acceptable

SINGAPORE ： Both direct and indirect transactions are acceptable

THAILAND ： Both direct and indirect transactions are acceptable

U.K. ： Both direct and indirect transactions are acceptable

U.A.E. ： Both direct and indirect transactions are acceptable

Others ： Both direct and indirect transactions are acceptable