2. ABOUT US
Fusion Consultancy brings together 5 Star
hospitality experience from Trinidad, England, USA
and Dubai.
Specializations include:
Staff Training,
Restaurant Pre Opening,
HACCAP (Hazzard Analysis
& Critical Control Points)
requirements,
Menu Design,
Bar Management,
Marketing, Social Media
and Guest Relations.
3. THE TEAM
KIRSTEN BROWN RHYS WILLIAMSON
Kirsten has worked in the Front of
House of the hospitality industry
for 10 years. After Graduating from
the University of Surrey with a
degree in International Hospitality
Management, she was accepted
into the Management Training
program at the SAVOY hotel in
London. Since completing the
program, she has been working
across the globe gaining
experience with restaurant
management, marketing,
advertising, staff training and back
of house management.
Rhys has been classically trained
in Michelin Starred restaurants for
over 5 years. He has worked up the
ladder within 3 of the Pellegrino's
World Top 100 Restaurant List. He
has specialized in Molecular
Gastronomy and is qualified in the
Culinary Arts from Westminster
College, London. Rhys is
particularly skilled in the
understanding and maintenance
of the HACCAP regulations.
4. SERVICES
Custom packages and pricing structure can be developed
based on each project. We're excited to come up with a plan
that meets quantitative and qualitative goals with each of our
clients.
OPENING
Build and manage a pre-opening calendar for critical milestones like staff onboarding,
purchasing, promotional events, friends & family dinners
Development and execution of opening staff training schedule
Operations management
Create standard operating procedures
Write service manual that increases consistency and accountability and reinforces the brand
CULTURE
Develop vision, mission and core values that build the foundation for long term success and
growth
Create strategy for incorporating culture into the organization with hiring strategies, training
programs, and communication
5. SERVICES
TRAINING
Create and execute staff training programs at the pre-opening stage or for businesses that are
already operational
Develop integrated and customizable programs that reinforce company culture and increase your
team’s confidence through education and inspiration
SERVICE
Raise the quality and consistency of your guests experience by identifying areas of opportunity
and delivering a focused strategy for improvement
Perform service audits based on guidelines and goals that we work together to create
CULINARY
Evaluate Kitchens standards of HACCAP regulations, implement procedures to maintain high
levels of cleanliness.
Determine essential requirements for smooth running for the culinary team
Menu design
