Once the project is up
and running with staff trained to the required
standard Maurice can be used on a retainer basis either by
email, phone or in person.
Areas that may require his attention include:
On-going staff training and support .
Trouble shooting operational problems .
Ensuring consistency of quality and standards .
Introducing new recipes and procedures .
Adapting recipes or changing products
in response to
customer feed back .
Maurice Chaplais - artisan bakery consultant and delicatessen consultant
