Running a successful food and beverage business requires a combination of art, science, and management. At Dego, we are with you from the first spark of an idea to the moment the customer places their first order.

Subservices:

• Developing a food concept based on the market and culture of the region (Gastronomic Concept Creation )

• Architectural plan design and space experience (Architectural Space Planning)

• Placing kitchen equipment and departments according to standards (Technical Equipment Layout )

• MEP infrastructure design (electrical, mechanical, plumbing)

• Consulting on purchasing equipment and supplies( Equipment Procurement Consultancy)

• Operational quality control and troubleshooting before opening (Operational QA & Bug Detection)

• Continuous executive supervision during the launch stages ( On-Site Implementation Supervision)

• Monitoring staff performance for up to three months after opening (Performance Oversight)