VARNA CONSULTING GROUP is a company, engaged with the consulting and the management of objects in the sphere of catering – processes related to projecting, building, exploitation and management.

The team of experts of VARNA CONSULTING GROUP has systematized the rules for management and the good practices in the restaurant- and hotel-keeping. We are convinced that the development of the business in this sphere is unthinkable without applying and observing these rules and laws. We know how best to use the methods leading to the development and the realization of the business in this branch.

All the business actions could be explained in three words – people, product and effectiveness. People are in first place!
If you don’t have a good team, you cannot do a lot with the two other, as we don’t forget the important fact that the level of effectiveness depends on the quality of the supplied product. Each compromise with these rules decreases us the possibility to realize our intentions.
Anyhow, if you already hesitate, the search of decision will take you time and won’t guarantee that the undertaken actions will lead to the expected results. The said up to here seems too expensive and uncertain.

VARNA CONSULTING GROUP WILL ASSIST YOU TO REALIZE CORRECTLY YOUR INTENTIONS.

Lazko Zhrdanov - Engineer technologist
Cief consultant

Lyubo Stoyanov - F&B consultant, sommelier
High level of restaurant service specialist

Nadya Georgieva - leadin auditor HACCP
Administrative management in the hotel-keeping and the restaurant-keeping.

Kamen Andreev - F&B consultant
Marine Restaurant Academy Holland – restaurant management, Chain restaurants HAPPY – third level restaurant management, A-Hotels – first place in "Holiday check-TUI" for 2004.

Milen Ivanov – consultant – Hotel management
Tourism and hotel management College – Cyprus, American hotel association – hotel management, Bournemouth Univercity – England – hotel management

Plamen Penev - consultant
High level of restaurant service specialist

Georgi Sekulidis - culinary consultant
Catalonia Culinary Academy, First place – The restaurant of the year Chivas Regal - "Bacchus"

Ivan Yosifov - culinary consultant
American Hospitality Academy-Neapol / Florida, Riz-Carelten hotel – culinary standards, First-class Specialist certificate

Plamen Stamov - culinary consultant
Catalonia Culinary Academy, Cook of the year 2006, first place authors cooking "Bacchus", Prize for authors cooking – European culinary championship Istanbul

Mihail Markovski – consultant sommelier
Vicepresident of BAS, sommelier of Bulgaria for 2001, Lecturer in the Switzerland college for hotel management, European college for hotel management.

Stefka Sveshtarova – consultant sommelier
Regional representative of BAS for Varna, The Wine School At Johnson & Wales University Florida, USA, Member of the Jury of the National Competition Sommelier of the year

Pencho Penchev
President of the Bulgarian Association of the Barmans, member of the International Barman Association.
The best barman for 1992,1993,1994, 1995, 1999.
Winner in "Creation and innovations" – 1997, 1998, 1999,
Prix Hennessy - 1993.
John White Academy - Singapore - 1995. Two records "GUINESS"

Donka Nikolova – psychologist

• Varna Chamber Of Tourism
• Bulgarian Hotel and Restaurant Association
• 

Methods for determination of the consulting service at a request by a client

A consultant of VARNA CONSULTING GROUP prepares on the spot, free of charge:

• description of the situation
• drawing-up a brief plan
• determination of terms

If the programs are related to training, the duration of the training depends on the specificity of the object and the preliminarily set objectives.
After the completion of each programme, the participants take an examinational test and receive a manual in the passed training.

For those who are looking for a job

Varna Consulting Group makes a card-index of the cadres engaged in the catering. No matter whether you are working or looking for a job – become a part of us, in order to find the best working place, in order your work to be fairly paid.
Become a part from the card-index of Varna Consulting Group.
Joining to us, you will have the possibility to choose your new working place in conformity you’re your ambitions.

Full name:
Place of birth:
Date of birth:	1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 January February March April May June July August September October November December 1900 1901 1902 1903 1904 1905 1906 1907 1908 1909 1910 1911 1912 1913 1914 1915 1916 1917 1918 1919 1920 1921 1922 1923 1924 1925 1926 1927 1928 1929 1930 1931 1932 1933 1934 1935 1936 1937 1938 1939 1940 1941 1942 1943 1944 1945 1946 1947 1948 1949 1950 1951 1952 1953 1954 1955 1956 1957 1958 1959 1960 1961 1962 1963 1964 1965 1966 1967 1968 1969 1970 1971 1972 1973 1974 1975 1976 1977 1978 1979 1980 1981 1982 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999
Contact telephone:
E-Mail:
Marital status:	- - - - - - - Select - - - - - - - single married divorced widowed
Education:	- - - - - - - Select - - - - - - - secondary college higher
Acquired subject	Educational institution Subject
Professional experience:
Expected remuneration:
Have you any command of a language /which ones/:

Bulgaria, Varna, 9000, 19 Knyaz Batenberg Str.
tel. 052 699299, fax. 052 699297, mob. 0899912522, 0885249494
e-mail: VARNACG@gmail.com

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Our clients

• www.saintgeorge-holidays.com
• www.obzorbeachclub.com
• www.obzorbeachresort.com
• www.byalabeachresort.com

We were helpful to

• www.silvergourmet.com
• www.asterahotel.com
• www.azaliahotel.com

Determine yourself the condition of the object, send the result from the test we offer you to fill in and we will give you an advice how to gain more
In order the evaluation to be objective, ask a client of yours with high average order value to fill this test.

Personal data

Full name:
Contact telephone:
E-Mail:

Object

Object name:

Hall

Did you feel good in our restaurant	- - Yes No
The air is fresh with pleasant flavour	- - Yes No
The temperature in the hall is normal	- - Yes No
The hygiene is on a good level	- - Yes No
The WC is in perfect condition	- - Yes No

Servicing

Did you be welcomed with a greeting and a smile when entering	- - Yes No
Did you be ensconced comfortably	- - Yes No
Did you be offered drinks while you were choosing	- - Yes No
Did you wait more than the necessary	- - Yes No
Did your order been fulfilled correctly and in time	- - Yes No
Were they kind and sweet with you	- - Yes No
Did you be asked whether you are satisfied with the food and the servicing	- - Yes No
Did you be asked whether you like anything more /dessert, drinks/	- - Yes No
Did you be accompanied with gratitude and a smile	- - Yes No
Did the one that was serving you looked well	- - Yes No

Menu

Did you like the appearance and the contents of the menu	- - Yes No
Did you see anything more different in the menu	- - Yes No
Did you like the selection of wine and drinks or it was standard	- - Yes No
What did you consumed, tasty, beautiful and correctly temperature-controlled food or …	- - Yes No
Did you like the drinks and the way of their serving	- - Yes No
Did you like the cutlery and the glasses that you used	- - Yes No
Do you think that the food quantity you got was according to the standards	- - Yes No

Site map

• About Us
• Services
  • ISO 22000:2005, HACCP – Managing food safety systems
  • Consultations in the projecting and the choice of technological equipment and furnishing hotels, restaurants and bars
  • Selection of staff – qualities, necessary to be restaurant or hotel employee
  • Training programs for restaurant, bar and hotel staff, all levels
  • Hotel, restaurant, bar management and standards – the ability to manage
  • Culinary consultations – elaboration of menu and wine lists, menu – bar, calculation and technological cards, high culinary
  • Presentation of products from the food industry, protocol and organizing activities
  • Web Site
• Our Specialists
• Methods
• Our Clients
• Card-index
• Memberships
• Contacts

• ISO 22000:2005, HACCP – Managing food safety systems
• Consultations in the projecting and the choice of technological equipment and furnishing hotels, restaurants and bars
• Selection of staff – qualities, necessary to be restaurant or hotel employee
• Training programs for restaurant, bar and hotel staff – all levels
• Hotel, restaurant and bar management and standards – the ability to manage
• Culinary consultations – elaboration of menu and wine lists, menu – bar, calculation and technological cards, high culinary
• Presentation of products from the food industry, protocol and activities organizing
• Card-index of the engaged in the catering and the hotel-keeping, if you are looking for staff!
• PR and advertisement in the hotel- and restaurant-keeping, how much and how to invest funds
• Web Site

ISO 22000:2005, HACCP – Managing food safety systems

After an initial audit and prescriptions

1. Elaboration of a managing food safety system HACCP
2. Individual training of an internal auditor in the elaborated system /one week in an object with working HACCP system/
3. Applying HACCP system
4. Leading experience and recurrent control after implementing the HACCP system

The positioning and the specificity of the equipment in the kitchen is one of the most important preconditions for the life and the development of one restaurant, the acceptance of the responsibility such a problem to be solved is not for everyone. VARNA CONSULTING GROUP knows the right answer, shift the responsibility on us.

Consultations in the projecting and choice of technological equipment and furnishing

1. Picturing the object, determination of the situation.
2. Determination of the directions for work and the expectations for realization of the project.
3. Elaboration of a technological project.
4. Choice of technological equipment of the object.
5. Structure and planning of the activity, organization and approach for achieving of the objectives.
6. Consultations in the choice of utensils and inventory
   /kitchen block, trade hall/

Could you entrust your business to casual people, what will be the results from their work, will you allow the possibility they to justify your hopes? What will be the results if you experiment in this way?
Using the advices of VARNA CONSULTING GROUP, you are saving the waiting and the needless questions.

Selection of staff

Leading and working

1. Determination of the qualities, necessary for restaurant/hotel employee
2. Determiantion of the professional preparation level of the applicant
3. Determination of the team working ability
4. Determiantion of the suitability for work with high standards
5. Job descriptions

Training programs for restaurant, bar and hotel staff – all levels

Preparation of opening managers for hotels and restaurants

1. Stndards
2. Documents and Standards
3. Business responsibility
4. Selection of staff
5. Internal organization and discipline
6. Commodity and cash flows accounting. Price formation
7. Organizing and control of the logistics

Restaurant management, programs for improvement of restaurant / hotel managers

1. Methods for effective communication between the levels
2. Means for permanent control
3. Tasks setting and determination of priorities
4. Expenses optimization methods
5. Disciplinary and property responsibility
6. Aspiration for maximum satisfying the clients
7. Team building, leading approaches
8. Staff development, applying systems for growing
9. Testimonial, testimonial methods

Bar

1. Expert evaluation of new and active objects
2. Organization and management of the operating processes and the staff
3. Selection of assortment and suppliers
4. Consulting and elaboration of a bar-menu in accordance with the restaurant type
5. Acquisition and improvement of professional qualification

You have serious pretences to this business.
You have understood that the delicious food, the good wine and the pleasant moments, put together, are actually art.
Well, then you have no choice but to connect with the "artists" of VCG and to create together masterpieces.

Training programs for specialists – High level of restaurant servicing

After test for determination of the professional level

1. Manager
2. A-la-cart /waiter/
3. Gurme – High culinary /cook/
4. Special wine list /wine waiter/
5. Selection of limited drinks, recipes and technologies /barman – specialist/
6. Host

Elaboration of the object standards, training

1. Code of ethics
2. Financial obligations and responsibilities
3. Obligatory standards for effective servicing
4. Servicing organizing, how to sell more
5. Relation with the guests, good partners in the business and the communication.
6. Hospitality standards
7. Appearance and hygiene

Culinary consultations – elaborating a menu and wine lists, menu – bar, calculation and technological cards, high culinary

1. Training
2. Elaboration of a menu – dishes
3. Calculation and technological card
4. Elaboration of a menu – wine / drinks

Training programs for tuition of kitchen staff:

1. Standards and rules in the kitchen, internal order
2. Selection, conservation and treatment of food products
3. Basic cooking – warm / cold / confectionary
4. Training in menu, elaboration and applying of recipes as per the technological cards
5. Training a leading cadre in the kitchen
6. Confectionary

Elaboration of a menu – wine / drinks

1. Selection of assortment
2. Selection of suppliers
3. Technological equipment
4. Staff training – sales

Presentation of food industry products

We have the pleasure of proposing you a complete service for presentation of your products before an audience which includes:

• Restaurant- and hotel-keepers
• Dilettantes

What includes our complete service:

• – finding a host of the event depending on the number of guests and the product category
• – determination of the targeted group depending on the product category
• – organizing the media for release of the event
• – provision of professional presentation of the product
• – provision of catering
• – provision of technical equipment and servicing
• – provision of contacts for distribution network and connection with end clients

Organizing:

• protocol activities
• Cocktail parties
• State dinners, business breakfasts

1. Why it is necessary a web site of your hotel or restaurant

• More clients
• More popularity of the restaurant / hotel
• Exhibiting the information that you wish clients to know about you
• Giving an opportunity to the visitors of the web site to book a table or a room
• To obtain information about that what you offer and at what prices
• Feedback
• Each visitor of the site is a potential yours client

2. How to prepare an assignment for a web site - recommendations

In order a man to obtain useful information or to book a room in a hotel or a table in a restaurant, he often looks for this information or possibilities in Internet. Reaching to the web site of the searched restaurant or hotel, there, instead of the searched information, he finds the uniform advertisement. In order to be useful, the web site, except its good visualization, it should also have the information which its visitor would like to find. The visualization is that what attracts the visitors on a concrete web site but the information and the services which it offers are that what drives him to remain on the site. Being the hotel or the restaurant well presented in the Internet space, the chance the visitor to visit the concrete restaurant or hotel increases.

Very often the web design is accepted as a similar to the graphical design used in the printed editions and it is required to be created web sites which to seem alike for all users. As a conception, the web design differs very much from the printed advertisement where there is a fixed size of the paper and everything ought to be made precisely to a millimeter. It is wrongly such approach to be used in the web design because the exit device is not preliminary known, i.e. a certain visitor of a web page can visualize this web page through the same web browser as the one who has created it but to may use absolutely different visualization software as well, such as mobile telephone browser or, if he is unseeing, just to listen through a computer reader. That is why it is recommended the web pages to be created as web pages as the standards for them are observed but not to be created in order to imitate printed editions.

Any site can rely neither only on design nor only on contents.

3. What we offer

• Technical realization by professionals – web designers and programmers
• Consultation when preparing the assignment for the web site
• Building an unique site according your requirements and wishes
• Building pages with a dynamic visualization
• Building pages with a dynamic contents (using data base for generating the contents)
• Building tools for renewal of the contents in the data base by yourself or person defined by you without our intervention (example for kept information in the data base are the prices of the offered products). Through building the specific for the needs of your site tools, you yourself will be able to redact! Possibilities not only for redaction of prices could be made but of the very products, categories which they belong to and etc.
• Adding your web site in Google and other world as well as Bulgarian “machines” for searching information on Internet, doing that way your site findable
• Adding a special key, invisible to the ordinary site visitor but helping the “machines” for searching information better to understand the site contents
• Building the site in accordance with the W3C standards and being that way conformable to 99,9% of the browsers
• Building pages with reservation forms as well as feedback forms
• Building page containing opinions and comments regarding the restaurant / hotel. Here the ordinary visitor adds the information himself and in becomes visible for every following visitor
• Inquiries. Ask for the user opinion about a given question.

4. How match does it cost

The most frequent question which the busy with web programming and design hear is “What does the web site elaborating cost?”. Certainly the most frequent answer is “It depends”. Although this answer is too indefinite, in fact it is very exact from the point of view of the too generally asked question. Because the web design includes lots of creative work as well as technical work and the two kinds of work should be fitted again and again toward the client wishes, it is extremely hard a precise price list to be elaborated which to cover all the possibilities. As one client would like a simple site with 3-4 sub-pages, as well as another client may wish the web site with 2 pages only but which for example are much more complicated for fulfillment than the first variant and although the number of pages is smaller, the price may by several times higher. That is why the price for web design continues to “depends” on the concrete requirements.