Market Problem: A fine dining restaurant specializing in sustainable gastronomy. It uses local, seasonal, and organic products to create exquisite dishes cooked over an open flame. The restaurant supports zero waste and offers healthy, unprocessed, and vegan dishes.
Business Development Stage: Special situation
Growth Strategy: Monitoring the rapid market growth, developing new products or technologies, gaining market share, investing in new equipment and facilities to increase capacity.
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Co-owner of the Restaurant: - Member of the Belgian Business Club - Member of the World Association of Chefs' Societies - Winner of the culinary show "MasterChef" - Head of the Ukrainian delegation in the European Parliament
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Reviewer for the Master's Program at the State University of Trade and Economics: - Author of the textbook "HORECA 5: Project Management"
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3. Graduate of Le Cordon Bleu Paris Culinary Academy: - Vice-President of the Association of Young Chefs (France, Lyon)
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4. Extensive Network: - Friends include star representatives of the gastronomic world, diplomats, and politicians from the Benelux countries and France.
