nenad.zivkovic@asketcuisine.org +381 69 199 0603

Consulting Services

From the idea
to the plate

From one kitchen to another.

Hospitality consulting, shaped by your space, your team and your plans

Konsalting usluge

Od ideje
do tanjira

Iz kuhinje, za kuhinju.

Konsalting u ugostiteljstvu, prema vašem prostoru, timu i planovima

What I Offer

Made to fit
your kitchen

I listen first and suggest later. I don't bring ready-made templates: the solution comes out of your kitchen and what I find there.

Šta nudim

Po meri
vaše kuhinje

Prvo slušam, pa tek onda predlažem. Ne donosim gotove šablone: rešenje nastaje u vašoj kuhinji, od onoga što tu zateknem.

01
Location & Venue Analysis
Hotel · Restaurant · Street Food
I come and look at the space, the equipment and how the work moves through the kitchen. I write down what works, what doesn't and what is missing, before anything is decided.
On-Site
02
Concept Development
Identity · Positioning · Narrative
What your place is, who you cook for and why. A concept the team understands and can actually carry out.
Strategy
03
Menu Design & Costing
Recipes · Yield · Food Cost · Margins
The menu from start to finish: written recipes, yield, food cost and margin for each dish. A dish has to hold up on the plate and in the numbers.
Financial
04
Team Training Programs
Duration by Agreement
Training built around your team and your kitchen. From mise en place to running a service, until accurate work is a habit, not a rule.
Education
01
Analiza lokacije i objekta
Hotel · Restoran · Street Food
Dođem i pregledam prostor, opremu i kako se posao kreće kroz kuhinju. Zapišem šta radi, šta ne radi i šta nedostaje, pre nego što se bilo šta odluči.
Terenski
02
Razvoj koncepta
Identitet · Pozicioniranje · Narativ
Šta je vaše mesto, za koga kuvate i zašto. Koncept koji tim razume i koji može da se izvede.
Strategija
03
Izrada jelovnika i kalkulacija
Recepture · Kalo · Troškovi hrane · Marže
Jelovnik od početka do kraja: zapisane recepture, kalo, trošak hrane i marža za svako jelo. Jelo treba da se pokaže i na tanjiru i u računici.
Finansijsko
04
Programi obuke osoblja
Trajanje po dogovoru
Obuka prema vašem timu i vašoj kuhinji. Od mise en place do vođenja servisa, dok tačan rad ne postane navika, a ne pravilo.
Edukacija

Service 01 · On-Site

Location & Venue
Analysis

Hotel · Restaurant · Street Food

Before a menu, a concept or any decision, I walk through the space. A kitchen shows you what it can and can't do, if you know where to look. I don't come as an inspector. I look at how the space, the equipment and the people fit together, and what your place can realistically get out of it.

Usluga 01 · Terenski

Analiza lokacije
i objekta

Hotel · Restoran · Street Food

Pre jelovnika, koncepta i bilo kakve odluke, prođem kroz prostor. Kuhinja sama pokaže šta može, a šta ne može, kad znate gde da gledate. Ne dolazim kao inspekcija. Gledam kako se slažu prostor, oprema i kretanje ljudi, i šta vaš objekat iz toga realno može da izvuče.

Types of venue

Vrste objekata

🏨
Hotel
Buffet · À la carte · Room Service
One kitchen, several outlets. I look at how banqueting, the restaurant and room service work together, from central production to the smaller stations: equipment use, the cold chain, cross-contamination risks, and how people move when everything runs at once.
🍽
Restaurant
Fine Dining · Casual · Bistro
In a single-concept restaurant, a lot depends on how the work flows. I look at the stations, the path from storage through prep to the pass, the heat, the ventilation, and whether the kitchen can send out the menu on a busy night without getting stuck.
🔥
Street Food
Food Truck · Kiosk · Pop-Up
Little space needs a lot of order. I look at how a short menu can work in a tight spot, where the worktop, the equipment and the seconds of plating all have to earn their place. No room for waste or confusion.
🏨
Hotel
Bife · À la carte · Room Service
Jedna kuhinja, više izlaza. Gledam kako rade zajedno banket kuhinja, restoran i room service, od centralne proizvodnje do manjih stanica: korišćenje opreme, hladni lanac, rizik od unakrsne kontaminacije i kretanje ljudi kad sve radi u isto vreme.
🍽
Restoran
Fine Dining · Casual · Bistro
U restoranu sa jednim konceptom mnogo zavisi od toga kako posao teče. Gledam stanice, put od magacina preko pripreme do pasa, toplotu, ventilaciju i da li kuhinja može da izbaci jelovnik u gužvi, a da ne zapne.
🔥
Street Food
Food Truck · Kiosk · Pop-Up
Malo prostora traži mnogo reda. Gledam kako kratak jelovnik može da radi u tesnom, gde radna površina, oprema i sekunde slaganja moraju da imaju svrhu. Nema mesta za višak ni za zabunu.

What I look at

Šta gledam

01
Layout & Movement
Dimensions, station placement, aisle widths, how people move. Where do they get in each other's way, and where can they move fast? I follow a plate from the storeroom to the guest.
02
Equipment
What is there, what gets used, what sits idle and what is missing. I look at age, capacity, placement and energy use. Often the problem is not the equipment but where it stands.
03
Storage & Cold Chain
Walk-in capacity, how the dry store is organised, whether FIFO is followed, temperature zones. A storeroom without order is usually where waste and food-safety problems start.
04
Ventilation & Infrastructure
Hood extraction, air intake, plumbing, electrical load, drainage. The things you don't see, which decide how much the kitchen can do before something gives out.
05
Service Capacity
Maximum covers, the peak, the bottlenecks. How many guests can this space really serve on a full night, not on paper?
06
Regulations & Safety
HACCP readiness, fire safety, separate work areas, hygiene zones. Not just to pass an inspection, but so that safety is part of everyday work.
01
Raspored i kretanje
Dimenzije, raspored stanica, širina prolaza, kako se ljudi kreću. Gde se sudaraju, a gde mogu brzo? Pratim tanjir od magacina do gosta.
02
Oprema
Šta postoji, šta se koristi, šta stoji neiskorišćeno i šta nedostaje. Gledam starost, kapacitet, raspored i potrošnju struje. Često problem nije oprema, nego gde stoji.
03
Skladištenje i hladni lanac
Kapacitet komore, red u suvom magacinu, da li se poštuje FIFO, temperaturne zone. U magacinu bez reda obično počinju i otpad i problemi sa bezbednošću hrane.
04
Ventilacija i infrastruktura
Izvlačenje nape, dovod vazduha, vodovod, električno opterećenje, odvod. Ono što se ne vidi, a određuje koliko kuhinja može da radi pre nego što nešto otkaže.
05
Kapacitet servisa
Najveći broj kuvera, špic, uska grla. Koliko gostiju ovaj prostor stvarno može da usluži u punoj večeri, a ne na papiru?
06
Regulativa i bezbednost
Spremnost za HACCP, zaštita od požara, razdvojeni radni prostori, higijenske zone. Ne samo da se prođe kontrola, nego da bezbednost bude deo svakodnevnog rada.
What You Receive
Site Report
A written report: what I saw in the space and in the work, notes on the floor plan and photos of what matters.
Priority List
What to fix first, what to plan for later and what you can live with. Not everything broken has to be fixed at once.
Recommendation
What the space can carry and what it can't. How big a menu, how many people and in what set-up, and where the workflow needs to change.
Šta dobijate
Izveštaj sa terena
Pisani izveštaj: šta sam video u prostoru i u radu, beleške na tlocrtu i fotografije onoga što je važno.
Spisak prioriteta
Šta popraviti prvo, šta planirati za kasnije, a s čim može da se živi. Ne mora sve pokvareno da se popravi odjednom.
Preporuka
Šta prostor može da podnese, a šta ne može. Koliko veliki jelovnik, koliko ljudi i u kakvom rasporedu, i gde treba promeniti tok posla.
Duration Trajanje 1–2 daysdana
Output Isporuka Report within 5 days Izveštaj za 5 dana
Pricing Cena By agreement Po dogovoru
Request AnalysisZatražite analizu →

Service 02 · Strategy

Concept
Development

Identity · Positioning · Narrative

A concept is not a mood board or a list of adjectives. It is the reason behind the decisions you make: what you serve, how you plate, who you talk to and why. I make concepts that hold up in everyday work: clear enough to guide a team, loose enough to change with the market.

Usluga 02 · Strategija

Razvoj
koncepta

Identitet · Pozicioniranje · Narativ

Koncept nije kolaž slika niti spisak prideva. To je razlog iza odluka koje donosite: šta služite, kako slažete tanjir, kome se obraćate i zašto. Pravim koncepte koji izdrže svakodnevni rad: dovoljno jasne da vode tim, dovoljno gipke da se menjaju sa tržištem.

Three questions

Tri pitanja

I
Identity
Who are you?
Not what you would like to be, but what you actually are. I describe your place's cooking from what the team can do, what the location asks for and what sets your offer apart. Identity is rarely invented. It is usually already there and only needs to be recognised.
II
Positioning
Where do you stand?
Positioning means knowing the ground: your guests, your competition, your prices and your neighbourhood. I look at what is around you and suggest the place your concept should take: not the widest one, but the one you can hold. When that is clear, it is easier not to drift.
III
Narrative
What is your story?
A good restaurant has a story, not an advertising one but the one that holds everything together. Why does this place exist? What does it believe in? I write it down so the menu, the room, the service and the way you talk to guests speak with one voice, and the guest feels it without having it explained.
I
Identitet
Ko ste vi?
Ne šta biste želeli da budete, nego šta zaista jeste. Kuhinju vašeg objekta opisujem prema onome što tim može da izvede, šta traži mesto na kom ste i po čemu se vaša ponuda razlikuje od drugih. Identitet se retko izmišlja. Obično već postoji, treba ga samo prepoznati.
II
Pozicioniranje
Gde stojite?
Pozicioniranje znači poznavati teren: vaše goste, konkurenciju, cene i okruženje. Pogledam šta ima oko vas i predložim mesto koje vaš koncept treba da zauzme: ne najšire, nego ono koje možete da držite. Kad je to jasno, lakše je ne lutati.
III
Narativ
Koja je vaša priča?
Dobar restoran ima priču, i to ne reklamnu, nego onu koja drži sve na okupu. Zašto ovo mesto postoji? U šta veruje? Zapisujem je tako da jelovnik, prostor, servis i način na koji se obraćate gostima govore istim glasom, pa gost to oseti i bez objašnjavanja.

Questions I ask

Pitanja koja postavljam

Kitchen
What does this kitchen do best, and what shouldn't it even try?
Guest
Who are you cooking for, and what do they need that they don't find elsewhere?
Market
What is around you, and where is there a real gap, not just a trend?
Product
What ingredients come with this region, this season and your suppliers?
Economy
What price is fair to the guest and still keeps the kitchen going?
Conviction
What do you believe about food, and does it show in your kitchen?
Kuhinja
Šta ova kuhinja radi najbolje, a šta ne treba ni da pokušava?
Gost
Za koga kuvate i šta im treba, a ne nalaze kod drugih?
Tržište
Šta postoji oko vas i gde ima stvarno praznog mesta, a ne samo trenda?
Proizvod
Koje namirnice nosi ovaj kraj, ova sezona i vaši dobavljači?
Ekonomija
Koja cena je poštena prema gostu, a i dalje održava kuhinju?
Uverenje
U šta verujete kad je hrana u pitanju i da li se to vidi u vašoj kuhinji?

How a concept comes together

Kako nastaje koncept

01
Getting to Know the Place
I spend time in your space, in the neighbourhood and with your suppliers. I eat where your guests eat. A concept can't be worked out at a desk; you have to see the place.
02
Assessment
From the site analysis and that first look, I see where things don't match: ambition and capacity, the idea and the market, what you want and what is. These are not just problems; a good concept is made out of them.
03
Putting It Together
I put the parts together so they support each other: the direction of the cooking, the menu, the plating, the tone of service, the room and the way you communicate. If one part doesn't fit, it shows.
04
On Paper
I hand the concept over as a working document, not a pitch deck. It is for daily use: the chef builds the menu from it, the manager briefs the team, the owner makes decisions. If it ends up in a drawer, I haven't done it right.
01
Upoznavanje
Provedem vreme u vašem prostoru, u kraju i kod vaših dobavljača. Jedem tamo gde jedu vaši gosti. Koncept ne može da se smisli za stolom; mesto mora da se vidi.
02
Procena
Iz analize lokacije i tog prvog upoznavanja vidim gde se stvari ne slažu: želje i mogućnosti, ideja i tržište, ono što hoćete i ono što jeste. To nisu samo problemi: od toga se pravi dobar koncept.
03
Sklapanje
Slažem delove tako da idu jedan uz drugi: pravac kuhinje, jelovnik, platiranje, ton servisa, prostor i komunikacija. Ako jedan deo ne odgovara, to se vidi.
04
Na papiru
Koncept predajem kao radni dokument, ne kao prezentaciju. Za svaki dan: šef kuhinje po njemu slaže jelovnik, menadžer priprema tim, vlasnik odlučuje. Ako završi u fioci, nisam ga dobro uradio.
What You Receive
Concept Document
A working document: the direction of the cooking, the guest, your place in the market, the menu, the plating and the tone of service. Written for daily use.
Competitive Analysis
Who works nearby, what they offer, what they do well and where there is real room for your concept.
Step-by-Step Plan
A plan in stages, with dates: from the first draft of the menu and choosing suppliers to briefing the team and a soft opening.
Šta dobijate
Dokument koncepta
Radni dokument: pravac kuhinje, gost, vaše mesto na tržištu, jelovnik, platiranje i ton servisa. Pisan za svakodnevnu upotrebu.
Analiza konkurencije
Ko radi u blizini, šta nudi, u čemu je dobar i gde ima stvarnog mesta za vaš koncept.
Plan po koracima
Plan po fazama, sa rokovima: od prvog nacrta jelovnika i izbora dobavljača do pripreme tima i probnog otvaranja.
Duration Trajanje 2–4 weekssedmice
Includes Uključuje Site visit + research Poseta + istraživanje
Pricing Cena By agreement Po dogovoru
Get in touchJavite se →

Service 04 · Education

Team Training
Programs

Duration by Agreement

A way of working is only as good as the team that keeps to it. Training is not a lecture; it is putting a method into the hands of the people who will use it on a busy night. I work with the team until accuracy is a reflex. The aim is not ticking boxes, but people who know the job.

Usluga 04 · Edukacija

Programi obuke
osoblja

Trajanje po dogovoru

Način rada vredi onoliko koliko ga tim drži. Obuka nije predavanje, nego prenošenje metode u ruke ljudi koji će po njoj raditi u gužvi. Radim s timom dok tačnost ne postane refleks. Cilj nije da se pravila poštuju na papiru, nego da ljudi znaju posao.

How I train

Kako obučavam

⚙
Repetition, Not Theory
Skills come from repetition in a real kitchen, not from slides in a classroom. Each session ends with something you can check.
🔍
Observation First
Before training starts, I watch the team work a whole service. I build the program around what I see, not what I assume.
📐
Order Leaves Room to Think
Once the basics are drilled in, the team stops thinking about how and starts thinking about how well.
⚙
Ponavljanje, ne teorija
Veština se stiče ponavljanjem u pravoj kuhinji, a ne gledanjem slajdova u učionici. Svaka sesija se završava nečim što može da se proveri.
🔍
Prvo posmatranje
Pre obuke gledam kako tim radi ceo jedan servis. Program pravim prema onome što vidim, a ne prema onome što pretpostavljam.
📐
Red ostavlja glavu slobodnu
Kad se osnove uvežbaju, tim prestane da misli o tome kako, i počne da misli o tome koliko dobro.

Training Modules

Moduli obuke

01
Mise en Place Discipline
Where it all starts
Workspace layout, the order of ingredient prep, labelling, rotation, and the habit of never starting service until everything is ready.
Workspace layout Prep lists FIFO Time management
02
Cooking Techniques & Standards
Precision at the stove
Core techniques to an agreed standard: not "good enough", but exact. Searing temperatures, sauce consistency, doneness, seasoning. Each dish has a target, and the team learns to hit it service after service.
Heat control Sauce structure Protein cookery Seasoning
03
Plating & Presentation
How the plate looks
Composition, portion size, where the sauce goes, why that garnish, and speed when it's busy. Plating is the last check before the dish goes to the guest, so the first plate and the last one should look the same.
Composition Portion control Speed drills Consistency
04
Service Coordination
The rhythm of a working kitchen
How the line talks, calling orders, timing between courses, the stations at the peak, and staying calm when it gets hardest. A good service is agreed and rehearsed in advance.
Call & fire Timing Communication Working the rush
05
Food Safety & Hygiene
Rules without exceptions
HACCP in practice: temperature control, preventing cross-contamination, cleaning schedules, personal hygiene, allergens. I don't teach it as paperwork, but as the part of the job that keeps your guests safe.
HACCP Temperature logs Allergens Cleaning SOP
06
The Kitchen Team and Costs
Every gram is money
Teaching cooks to think about cost too: yield, waste, accurate portions, and the link between what they do with their hands and the P&L. A team that understands food cost looks after the business as well.
Yield awareness Waste tracking Portions FC% basics
01
Mise en place disciplina
Odakle sve počinje
Raspored radnog mesta, redosled pripreme namirnica, označavanje, rotacija i navika da se servis ne počinje dok sve nije spremno.
Raspored prostora Prep liste FIFO Upravljanje vremenom
02
Tehnike kuvanja i standardi
Preciznost na vatri
Osnovne tehnike po dogovorenom standardu: ne „dovoljno dobro“, nego tačno. Temperature prženja, gustina sosova, gotovost, začinjavanje. Svako jelo ima svoj cilj, a tim uči da ga pogađa iz servisa u servis.
Kontrola toplote Struktura sosova Kuvanje proteina Začinjavanje
03
Platiranje i prezentacija
Kako tanjir izgleda
Raspored na tanjiru, veličina porcija, gde ide sos, zašto baš taj ukras i brzina kad je gužva. Platiranje je poslednja provera pre nego što jelo ode gostu, pa prvi i poslednji tanjir treba da izgledaju isto.
Kompozicija Kontrola porcija Vežbe brzine Konzistentnost
04
Koordinacija servisa
Ritam radne kuhinje
Kako se razgovara na liniji, prozivanje narudžbina, vreme između hodova, stanice u špicu i kako ostati miran kad je najteže. Dobar servis se dogovori i uvežba unapred.
Call & fire Tajming Komunikacija Rad u špicu
05
Bezbednost hrane i higijena
Pravila bez izuzetka
HACCP u praksi: kontrola temperature, sprečavanje unakrsne kontaminacije, plan čišćenja, lična higijena, alergeni. Ne učim to kao papirologiju, nego kao deo posla kojim kuhinja čuva svoje goste.
HACCP Temp. evidencija Alergeni Čišćenje SOP
06
Kuhinjski tim i troškovi
Svaki gram je novac
Učim kuvare da misle i o troškovima: kalo, otpad, tačne porcije i veza između onoga što rade rukama i P&L izveštaja. Tim koji razume food cost čuva i posao.
Svest o kalu Praćenje otpada Porcije FC% osnove

How it usually goes

Kako obično teče

Day 1
Observation
I watch the team work a full service without stepping in. I note what goes well, what is weak and what is missing.
Day 2–3
Basics
We work on the basics: mise en place, setting up the station, correcting core technique.
Day 4–7+
In Service
What was learned goes into real service. I work alongside the team and correct on the spot. We repeat until it becomes habit.
Final
Handover
I hand over written SOPs and agree with the team lead how to keep the standard. After 30 days we can check.
Dan 1
Posmatranje
Gledam tim kako radi ceo servis i ne mešam se. Beležim šta ide dobro, šta slabo i šta nedostaje.
Dan 2–3
Osnove
Radimo na osnovama: mise en place, postavljanje stanice, ispravljanje osnovnih tehnika.
Dan 4–7+
U servisu
Naučeno ide u pravi servis. Radim uz tim i ispravljam na licu mesta. Ponavljamo dok ne postane navika.
Završno
Primopredaja
Predajem pisane SOP-ove i s vođom tima dogovaram kako da se standard održi. Posle 30 dana možemo da proverimo.
What You Receive
Team Assessment Report
Skills assessed, for the team and for each person: what goes well, what is missing, what comes next.
Standard Operating Procedures
Written SOPs for each module covered: prep lists, cleaning schedules, service routines, plating guides. Papers the team uses every day.
30-Day Follow-Up
Optional: a month later I come back or watch a video, to see what has stuck and what has slipped.
Šta dobijate
Izveštaj o proceni tima
Procena veština, za tim i za svakog pojedinačno: šta ide dobro, šta nedostaje i kako dalje.
Standardne operativne procedure
Pisani SOP-ovi za svaki obrađeni modul: prep liste, rasporedi čišćenja, pravila servisa, uputstva za platiranje. Papiri koje tim koristi svaki dan.
Praćenje nakon 30 dana
Po želji: mesec dana kasnije dođem ponovo ili pogledam snimak, da vidimo šta se zadržalo, a šta je popustilo.
Duration Trajanje By agreement Po dogovoru
Typical Uobičajeno 3–14 daysdana
Format Format On-site, in your kitchen Na licu mesta, u vašoj kuhinji
Discuss TrainingRazgovarajmo o obuci →
The equation in your teamJednačina u vašem timu

A team of any size.
The same equation.Tim bilo koje veličine.
Ista jednačina.

Every kitchen needs every part of the equation (Terra, the stations of Ars, Modus and Mensa), whether it has two cooks or forty. Each place on the plate has its station. This is the usual split; at the kitchen review we work out how it goes in your team.Svakoj kuhinji trebaju svi delovi jednačine (Terra, stanice Arsa, Modus i Mensa), bilo da ima dva kuvara ili četrdeset. Svako mesto na tanjiru ima svoju stanicu. Ovo je uobičajen raspored; na pregledu kuhinje vidimo kako to ide u vašem timu.

Part of the equationDeo jednačine1–2 people1–2 osobeChef's Table, Street AsketChef's Table, Street Asket3–5 people3–5 osobaBistroBistro6–12 people6–12 osobaFine dining, tasting menuFine dining, degustacioni meni20+ people20+ osobaHotelHotel
Terrapurchasing and pantrynabavka i ostavaChefŠefChefŠefSous chef, with a commis on the pantrySous chef, sa commisom na ostaviKitchen link to purchasing; commis on the pantryVeza kuhinje sa nabavkom; commis na ostavi
Ars · Anthe anchorsidroChefŠefHot-station cookKuvar tople staniceStation chef, meat or fishŠef stanice za meso ili ribuChef de partie (rôtisseur, poissonnier)Chef de partie (rôtisseur, poissonnier)
Ars · Fu · Iuhot stationtopla stanicaAssistantPomoćnikHot-station cookKuvar tople staniceSaucier and entremetierSaucier i entremetierChef de partie (saucier, entremetier)Chef de partie (saucier, entremetier)
Ars · Ac · Cr · Aucold stationhladna stanicaAssistantPomoćnikCold-station cookKuvar hladne staniceGarde mangerGarde mangerGarde manger and pastryGarde manger i poslastičarnica
Modustasting and line checkproba i line checkEach checks the otherSvako proverava drugogSous chefSous chefSous chefSous chefExecutive sous chefExecutive sous chef
Mensathe pass and the floorpas i salaChefŠefSous chefSous chefSous chef at the passSous chef na pasuSous chef per outletSous chef po izlazu
CardKartaauthor of the dishautor jelaChefŠefChefŠefExecutive chefExecutive chefExecutive chefExecutive chef
The full method →Cela metoda →

Step by Step

Working Together

From the first message you know what comes next. The steps stay the same; the pace is set to suit you.

Korak po korak

Kako sarađujemo

Od prve poruke znate šta sledi. Koraci su isti, a tempo se prilagođava vama.

Step 01
Get in Touch
Write or call. Tell me briefly what it's about: what kind of place, what is bothering you, or what you are building. No forms, no questionnaires.
Step 02
Initial Conversation
We set up a call or a meeting to see how big the job is, what you want and what makes sense: a visit, a project, ongoing advice or training.
Step 03
Proposal & Agreement
After the conversation I write down exactly what I will do, by when and on what terms. We agree on the price according to the kind and size of the job.
Step 04
The Work
We start. When it's needed, I'm there in your kitchen; when it's planning, we sit down with the numbers. What I see, I tell you straight.
Korak 01
Javite se
Pišite mi ili me pozovite. Ukratko opišite o čemu se radi: kakav je objekat, šta vas muči ili šta pravite. Nema formulara ni upitnika.
Korak 02
Uvodni razgovor
Dogovorimo poziv ili sastanak, da vidimo koliki je posao, šta želite i šta ima smisla: poseta objektu, projekat, stalno savetovanje ili obuka.
Korak 03
Predlog i dogovor
Posle razgovora napišem tačno šta ću uraditi, do kada i pod kojim uslovima. Cenu dogovaramo prema vrsti i obimu posla.
Korak 04
Posao
Krećemo. Kad treba, tu sam u vašoj kuhinji; kad se planira, sedimo nad brojevima. Šta vidim, kažem otvoreno.

Ways to Work Together

Single consultation
A project
Ongoing advice
Training (days / weeks)
Full kitchen redesign

Oblici saradnje

Jednokratna konsultacija
Projekat
Stalno savetovanje
Obuka (dani / sedmice)
Cela reorganizacija kuhinje

Ready to Begin

Let's Talk

The first conversation doesn't commit you to anything.

Krenimo

Razgovarajmo

Prvi razgovor vas ni na šta ne obavezuje.

✉
Email
nenad.zivkovic@asketcuisine.org
Click to open your email client
Kliknite da otvorite mejl klijent
📱
WhatsApp / Viber
+381 69 199 0603
Available on WhatsApp & Viber
Dostupan na WhatsApp-u i Viberu
Write to Nenad → Pišite Nenadu →

I reply within 24 hours · What you write to me stays between us

Odgovaram u roku od 24 sata · Ono što mi napišete ostaje među nama