Restaurant openings
A practical route from concept and feasibility through kitchen readiness, team training, soft opening and the first weeks of service.
Singapore · Asia · International
Restaurant Consultant
in Singapore.
Executive Chef Djordjo Cetkovic helps owners and hospitality groups open stronger restaurants, improve kitchen performance and create menus that guests remember.
Practical hospitality advisory
Experience translated
into a working system.
With 23+ years across European and Asian kitchens, Djordjo combines culinary judgement with the operational discipline needed to deliver quality during real service—not only on paper.
Menu development
A focused menu built around identity, guest demand, seasonality, production capacity, speed of service and commercial targets.
Kitchen planning
Workflow, equipment priorities, production needs, staffing assumptions and budget decisions aligned with the restaurant model.
Food cost and SOPs
Recipe costing, yields, purchasing controls, waste reduction, quality standards and repeatable operating procedures.
Team training
Hands-on station training, leadership coaching, service simulations and clear standards that teams can execute consistently.
Operational recovery
An independent review and corrective action plan for inconsistent food, slow service, weak structure or excessive cost.
How the engagement starts
Understand. Prioritise. Execute.
01 · Discovery
Project stage, location, concept, budget, timeline and the most urgent commercial or operational challenge.
02 · Assessment
A focused review of menu, kitchen, people, cost and service systems relevant to the agreed scope.
03 · Action plan
Clear priorities, practical deliverables and hands-on support designed for the team that must execute them.
Discuss your project