A four day executive event in Dakar
Sixty guests from fifteen countries over four days. Ten venues, twenty one local businesses, and 85% of the budget spent locally.
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Revitalising a village pub
A sous chef trained rather than a head chef hired. Three full-time staff, a bigger kitchen and a new garden room, still running on the same systems three years on.
Read the storyKitchen and menu coaching
Less waste, a lower wage bill and shorter shifts, with no drop in quality. Two chefs who were planning to leave stayed.
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