Culinary Training for Busy Professionals
Take your restaurant to the next level without stepping away from service
An intensive 6-week program for chefs, front-of-house managers, and restaurant leaders who want to optimize menus, timings, and customer experience without sacrificing daily operations.
Limited spots — next edition begins 15 de abril.
- 90-minute live online sessions
- Applied to your menu, your team, and your dining room
- Downloadable materials and ready-to-use templates
Designed for your day-to-day
Practical training for teams that operate between services
No endless theory or generic recipes. Everything you see applies to your dining room, your kitchen, and your numbers from the first week.
Higher average ticket, less friction
Learn to design a smart menu, with clear costing and dishes designed to rotate quickly without losing margin.
Clear processes for the whole team
Standardize pass procedures, service, and kitchen-to-floor communication to reduce errors and improve the customer experience.
Simple data to make better decisions
Control costs, margin, and occupancy with very simple dashboards you can review in 10 minutes a day.
Program
6 semanas, a much more well-rounded restaurant
Each module combines a live session, real examples, downloadable templates and a challenge applicable to your business.
Week 1 · Diagnosis and value proposition
Map of your restaurant today, quick analysis of key numbers, and definition of the experience you want to offer.
Week 2 · Profitable and agile menu
Cost breakdowns, menu engineering, and design of signature dishes that balance turnover, margin, and experience.
Week 3 · Front-of-house and kitchen operations
Clear shift-by-shift protocols, standard times, communication between stations, and constant quality control.
+ 3 extra weeks dedicated to customer experience, team management and local food marketing.
What other restaurants are saying
Professionals who have already broken the cycle of daily firefighting
“In two weeks we reorganized the menu and the service passes. We raised average ticket by 18% and the team arrives much less burned out for the last weekend service.”
Lucía R., executive chef · Urban bistro in Madrid
“The front-of-house processes changed our lives. Now each shift knows what must happen minute by minute. Less chaos, more tips and better reviews.”
Carlos M., head of front-of-house · 80-seat restaurant in Barcelona
“The best thing is that everything is designed for people who are always on service. 90 minutes a week that we recoup within the same season.”
Ingrid S., owner · Group of 3 restaurants in Valencia
Reserve now and secure your spot for the next edition
Small groups to ensure personalized support. If by the end of the first week it doesn't suit you, we'll refund 100% of your money.
Next edition · Starts 15 de abril · Live online format
Frequently Asked Questions
If anything is unclear, write to us and we'll help you see if this training fits your restaurant.
Who is this training aimed at?
Mainly for chefs, head chefs, front-of-house managers, managers and owners of independent restaurants or small groups. It is also useful for F&B managers in hotels who want to optimize a specific outlet.
How many hours do I need per week?
The structure is designed for busy professionals: 90 minutes of live session + 60 minutes of practical application on your own. Everything is recorded in case you can't attend one day.
Is the training online or in-person?
All sessions are live online via video call. You will have access to the recordings, materials, and a space to ask questions between sessions.
Can members of my team attend with me?
Yes. Each spot includes access for you and up to 2 additional members of your team connected from the same restaurant.
What happens if I'm not convinced after starting?
If after the first week you feel it's not for you, just write to us and we'll refund 100% of the fee, no questions asked.
AquaBistró Pro · Culinary Training for Restaurants
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