Understand your requirements
Discuss your product range, production targets, budget and business constraints.
DEL & DIA · FOR BUSINESS
Bakery Business Consulting
Kitchen setup and team development
For restaurants, cafés and hotels
From workspace planning and equipment selection to practical training at your premises.
Planned around your menu, space, production goals and budget.
TWO SERVICES, ONE WORKING SYSTEM
Start with a system that fits your business
Choose kitchen setup consulting, team training, or support from kitchen preparation through to trial production.
01 / SETUP & CONSULTING
Lay the groundwork for production
Start with the products and quantities you want to make, then plan the space, equipment and workflow together.
Assess the space and equipment layout
Review the premises and plan workstations and equipment positions around production needs.
Plan the kitchen workflow
From receiving and storing ingredients to preparation, production, baking, cooling, packing and storage.
Equipment recommendations
Recommended equipment types, sizes and key specifications to help you compare suppliers.
Assess production capacity
Consider equipment capacity alongside your menu, target quantities and working process.
Establish a basic production system
Guidance on preparation, storage and key control points, with advice during setup within the agreed scope.
What you receive
- Guidance on workspace layout and equipment positioning
- Recommended equipment and specifications
- A proposed production workflow
- Advice on production capacity
- Guidance for a basic production system
Layout advice covers workflow and equipment positioning. Architectural, interior, construction and engineering drawings must be prepared by the relevant designers or professionals.
02 / ON-SITE TEAM TRAINING
Help your team understand and deliver
Build practical skills alongside an understanding of ingredients, processes and the reasons behind each step.
Training tailored to your business
Choose content to match your menu, goals and team's experience.
Hands-on training at your premises
Practice with the equipment and environment your team will use every day.
Recipes and standard procedures
Learn recipes, workflows and key control points that support repeatable production.
Assess and control quality
Learn to evaluate ingredients, processes and finished products throughout each production run.
Analyse and solve problems
Understand common causes of problems and practical ways to make adjustments.
Trial production and follow-up
Run production trials using your equipment, with follow-up advice within the agreed scope.
Training that connects to everyday work
We agree on menus, participant numbers and training days based on your business goals, your team's experience and the readiness of your premises.
Recipes, documents and follow-up arrangements are specified in the project scope before work begins.
HOW WE WORK
From planning to production
- 01
Discuss your goals
Menu, production capacity, budget and constraints
- 02
Assess the premises
Review the space and current workflow
- 03
Develop the plan
Equipment positioning and production workflow
- 04
Prepare the premises
The client prepares the space and installs equipment according to the plan
- 05
Train the team
Hands-on work at your premises
- 06
Run production trials
Check how the team and equipment work together
- 07
Follow up
Advice within the agreed project scope
YOUR PROJECT
A quote based on
your project scope
Fees and duration depend on setup requirements, menus, team size and the project location.
Before confirming, ask about equipment, ingredients, construction, utilities, travel and accommodation costs separately from service fees.
Discuss your project on LINE ↗What to tell us first
- Business type and province or location
- Products and target production quantities
- Available space and equipment
- Team size and experience
- Preferred start date and budget
LET’S TALK
Start learning. Start your next project.
Tell us what you want to bake or how you want to develop your business.
Talk through the details with us on LINE.
Scan to chat with us