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

Consulting Services

From Concept
to Execution

Kitchen architecture built on precision.

Hospitality consulting tailored to your space, team, and vision

Konsalting Usluge

Od Ideje
do Realizacije

Kuhinjska arhitektura utemeljena na preciznosti.

Konsalting u ugostiteljstvu prilagođen vašem prostoru, timu i viziji

What I Offer

A System Built
Around Your Kitchen

Every engagement begins with listening. Every solution is designed from the ground up — no templates, no shortcuts, no detachment from reality.

Šta Nudim

Sistem Izgrađen
Oko Vaše Kuhinje

Svaki angažman počinje slušanjem. Svako rešenje gradi se od temelja — bez gotovih šablona, bez prečica, bez odvajanja od stvarnosti.

01
Location & Object Analysis
Hotel · Restaurant · Street Food
On-site assessment of the physical space, workflow capacity, equipment, and operational logic. I map what works, what doesn't, and what's missing — before any decision is made.
On-Site
02
Concept Development
Identity · Positioning · Narrative
Crafting the culinary identity of your establishment — from positioning and tone to the philosophy that drives every dish. A concept that's coherent, honest, and buildable.
Strategy
03
Menu Design & Costing
Recipes · Yield · Food Cost · Margins
Complete menu engineering with full recipe documentation, yield calculations, food cost analysis, and margin mapping. Every dish accounts for itself — on the plate and on the balance sheet.
Financial
04
Team Training Programs
Duration by Agreement
Structured training designed for your team, your kitchen, and your level. From mise en place discipline to service coordination — training that builds precision as a habit, not a rule.
Education
01
Analiza Lokacije i Objekta
Hotel · Restoran · Street Food
Terenski pregled fizičkog prostora, kapaciteta protoka rada, opreme i operativne logike. Mapiram šta funkcioniše, šta ne funkcioniše i šta nedostaje — pre nego što se donese bilo kakva odluka.
Terenski
02
Razvoj Koncepta
Identitet · Pozicioniranje · Narativ
Izgradnja kulinarskog identiteta vašeg objekta — od pozicioniranja i tona do filozofije koja pokreće svako jelo. Koncept koji je koherentan, iskren i izvediv u praksi.
Strategija
03
Izrada Jelovnika i Kalkulacija
Recepture · Kalo · Troškovi hrane · Marže
Kompletno projektovanje jelovnika sa dokumentacijom receptura, proračunima kala, analizom troškova hrane i mapiranjem marži. Svako jelo odgovara za sebe — na tanjiru i u poslovnoj bilanci.
Finansijsko
04
Programi Obuke Osoblja
Trajanje po dogovoru
Strukturisana obuka prilagođena vašem timu, vašoj kuhinji i vašem nivou. Od mise en place discipline do koordinacije servisa — obuka koja preciznost gradi kao naviku, a ne kao protokol.
Edukacija

Service 01 · On-Site

Location & Object
Analysis

Hotel · Restaurant · Street Food

Before any menu is written, any concept developed, or any decision made — I walk the space. Every kitchen tells you what it can and cannot do, if you know how to read it. This is not an inspection. It is a structural diagnosis: I map the relationship between the physical environment, workflow logic, and operational potential of your establishment.

Usluga 01 · Terenski

Analiza Lokacije
i Objekta

Hotel · Restoran · Street Food

Pre nego što se napiše bilo koji jelovnik, razvije koncept ili donese odluka — ja prolazim kroz prostor. Svaka kuhinja vam govori šta može a šta ne može, ako znate kako da je čitate. Ovo nije inspekcija. Ovo je strukturna dijagnoza: mapiram odnos između fizičkog okruženja, logike protoka rada i operativnog potencijala vašeg objekta.

Scope of Application

Oblast primene

🏨
Hotel
Buffet · À la carte · Room Service
Multi-outlet kitchens demand multi-system logic. I audit the relationship between banqueting, restaurant, and room service — from central production to satellite stations. Equipment utilization, cold storage flow, cross-contamination risk zones, and staff routing under simultaneous pressure.
🍽
Restaurant
Fine Dining · Casual · Bistro
Single-concept kitchens live or die on flow. I assess the spatial relationship between stations, the distance from storage to prep to pass, heat distribution, ventilation adequacy, and whether the kitchen's geometry allows the menu to execute under real-time pressure without bottlenecks.
🔥
Street Food
Food Truck · Kiosk · Pop-Up
Minimal space demands maximum discipline. I analyze how to execute a focused menu within severe constraints — where every centimeter of workspace, every piece of equipment, and every second of assembly must be justified. No room for waste. No tolerance for confusion.
🏨
Hotel
Bife · À la carte · Room Service
Kuhinje sa više izlaza zahtevaju logiku više sistema. Audit obuhvata odnos banket kuhinje, restorana i room service-a — od centralne proizvodnje do satelitskih stanica. Iskorišćenost opreme, tok hladnog lanca, zone rizika unakrsne kontaminacije i rutiranje osoblja pod simultanim pritiskom.
🍽
Restoran
Fine Dining · Casual · Bistro
Kuhinje jednog koncepta žive ili propadaju na protoku. Procenjujem prostorni odnos između stanica, rastojanje od magacina do prepa do pasa, distribuciju toplote, adekvatnost ventilacije i da li geometrija kuhinje dozvoljava izvršenje jelovnika pod pritiskom bez uskih grla.
🔥
Street Food
Food Truck · Kiosk · Pop-Up
Minimalan prostor zahteva maksimalnu disciplinu. Analiziram kako izvršiti fokusirani jelovnik unutar oštrih ograničenja — gde svaki centimetar radne površine, svaki komad opreme i svaka sekunda montaže mora biti opravdana. Nema mesta za otpad. Nema tolerancije za konfuziju.

What I Map

Šta mapiram

01
Spatial Layout & Flow
Physical dimensions, station placement, corridor widths, and movement patterns. Where does the kitchen create friction? Where does it allow speed? I trace the path of every plate from storage to guest.
02
Equipment Audit
What exists, what's used, what's underused, what's missing. I assess age, capacity, placement logic, and energy efficiency. Often the problem is not the equipment — it's where it sits.
03
Storage & Cold Chain
Walk-in capacity, dry storage organization, FIFO compliance, temperature zones. Storage is where waste begins and food safety fails — if the system is absent.
04
Ventilation & Infrastructure
Hood extraction, air intake, plumbing access, electrical load, drainage. The invisible infrastructure that determines what the kitchen can actually produce without breaking down.
05
Service Capacity
Maximum covers, peak-hour throughput, bottleneck identification. How many guests can this space realistically serve — not on paper, but under pressure?
06
Regulatory & Safety Compliance
HACCP readiness, fire safety, workspace separation, hygiene zones. Not to pass an audit — but to build a kitchen where safety is structural, not performative.
01
Prostorni raspored i protok
Fizičke dimenzije, pozicije stanica, širine prolaza, obrasci kretanja. Gde kuhinja stvara trenje? Gde dozvoljava brzinu? Pratim putanju svakog tanjira od magacina do gosta.
02
Audit opreme
Šta postoji, šta se koristi, šta je nedovoljno iskorišćeno, šta nedostaje. Procenjujem starost, kapacitet, logiku postavljanja i energetsku efikasnost. Često problem nije oprema — već gde se nalazi.
03
Skladištenje i hladni lanac
Kapacitet komore, organizacija suvog magacina, FIFO usklađenost, temperaturne zone. Skladište je mesto gde otpad počinje i gde bezbednost hrane pada — ako sistem nije prisutan.
04
Ventilacija i infrastruktura
Ekstrakcija nape, dovod vazduha, pristup vodovodu, električno opterećenje, drenaža. Nevidljiva infrastruktura koja određuje šta kuhinja zaista može da proizvede bez kvara.
05
Kapacitet servisa
Maksimalni broj pokrivenih, protok u špicu, identifikacija uskih grla. Koliko gostiju ovaj prostor realistično može da posluži — ne na papiru, već pod pritiskom?
06
Regulativa i bezbednost
HACCP spremnost, požarna bezbednost, razdvajanje radnih prostora, higijenski sektori. Ne da se prođe audit — već da se izgradi kuhinja gde je bezbednost strukturna, a ne performativna.
What You Receive
Site Report
A written document with a complete spatial and operational analysis, annotated floor plan observations, and photographic documentation of key findings.
Priority Map
A ranked list of interventions — what to fix first, what to plan for, and what to accept. Not everything broken needs to be fixed at the same time.
Operational Recommendation
A clear, honest assessment of what the space can support — and what it cannot. Recommended menu capacity, staffing structure, and workflow redesign where necessary.
Šta dobijate
Izveštaj sa terena
Pisani dokument sa kompletnom prostornom i operativnom analizom, anotiranim zapažanjima sa tlocrta i foto dokumentacijom ključnih nalaza.
Mapa prioriteta
Rangirana lista intervencija — šta popraviti prvo, za šta planirati unapred, a šta prihvatiti. Ne mora se sve pokvareno popravljati istovremeno.
Operativna preporuka
Jasna, iskrena procena šta prostor može da podrži — i šta ne može. Preporučeni kapacitet jelovnika, struktura osoblja i redizajn protoka rada gde je neophodno.
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 restaurant without a concept is a kitchen that cooks without direction. Concept is not a mood board or a list of adjectives — it is the operating logic behind every decision you make: what you serve, how you plate, who you speak to, and why any of it matters. I build concepts that survive contact with reality — coherent enough to guide a team, flexible enough to evolve with a market.

Usluga 02 · Strategija

Razvoj
Koncepta

Identitet · Pozicioniranje · Narativ

Restoran bez koncepta je kuhinja koja kuva bez pravca. Koncept nije moodboard niti lista pridevnika — to je operativna logika iza svake odluke koju donesete: šta služite, kako platirate, kome se obraćate i zašto bilo šta od toga ima značaj. Gradim koncepte koji preživljavaju kontakt sa stvarnošću — dovoljno koherentne da vode tim, dovoljno fleksibilne da evoluiraju sa tržištem.

The Three Pillars

Tri stuba

I
Identity
Who are you?
Not what you want to be — what you actually are, stripped of aspiration and pretense. I define the core culinary identity of your establishment based on what your kitchen can execute, what your location demands, and what makes your offering irreplaceable in the market. Identity is not invented. It is uncovered.
II
Positioning
Where do you stand?
Positioning means understanding the territory — your guests, your competition, your price point, your neighborhood. I analyze the landscape and define the precise space your concept should occupy: not the widest niche, but the most defensible one. Clarity in positioning is what separates establishments that last from those that drift.
III
Narrative
What is your story?
Every serious restaurant has a story — not a marketing story, but a structural one. Why does this place exist? What conviction does it express? I craft the narrative framework that connects your menu, your space, your service tone, and your communication into a single coherent voice. When the story is true, the guest feels it without being told.
I
Identitet
Ko ste vi?
Ne šta želite da budete — nego šta zapravo jeste, bez aspiracija i pretvaranja. Definišem jezgro kulinarskog identiteta vašeg objekta na osnovu toga šta vaša kuhinja može da izvede, šta vaša lokacija zahteva i šta vašu ponudu čini nezamenjivom na tržištu. Identitet se ne izmišlja. On se otkriva.
II
Pozicioniranje
Gde stojite?
Pozicioniranje znači razumeti teritoriju — vaše goste, vašu konkurenciju, vaš cenovni rang, vaše okruženje. Analiziram pejzaž i definišem preciznu poziciju koju vaš koncept treba da zauzme: ne najširu nišu, već najodrživiju. Jasnoća u pozicioniranju je ono što razdvaja objekte koji traju od onih koji lutaju.
III
Narativ
Koja je vaša priča?
Svaki ozbiljan restoran ima priču — ne marketinšku priču, već strukturnu. Zašto ovo mesto postoji? Koje uverenje izražava? Kreiram narativni okvir koji povezuje vaš jelovnik, vaš prostor, ton servisa i komunikaciju u jedan koherentan glas. Kada je priča istinita, gost je oseća a da mu niko nije rekao.

Questions That Shape the Concept

Pitanja koja oblikuju koncept

Kitchen
What can this kitchen actually produce at its best — and what should it never attempt?
Guest
Who are you cooking for — and what do they need that nobody else is offering them?
Market
What does the local landscape look like — and where is there a genuine gap, not a trend?
Product
What ingredients define this region, this season, this kitchen's supply chain?
Economy
What price point sustains the vision — without betraying the guest or starving the operation?
Conviction
What do you believe about food — and is your kitchen an honest expression of that belief?
Kuhinja
Šta ova kuhinja zaista može da proizvede u svom najboljem izdanju — a šta nikada ne bi trebalo da pokuša?
Gost
Za koga kuvate — i šta im treba što im niko drugi ne nudi?
Tržište
Kako izgleda lokalni pejzaž — i gde postoji stvaran prazan prostor, ne trend?
Proizvod
Koje namirnice definišu ovaj region, ovu sezonu, ovaj lanac snabdevanja?
Ekonomija
Koja cenovna tačka održava viziju — a da ne izdaje gosta niti izgladnjuje operaciju?
Uverenje
U šta verujete kada je hrana u pitanju — i da li je vaša kuhinja iskren izraz tog uverenja?

How I Build a Concept

Kako gradim koncept

01
Immersion
I spend time in your space, your neighborhood, your supply chain. I eat where your guests eat. I walk where they walk. Concept cannot be built from a desk — it requires contact with the material reality of the place.
02
Diagnosis
Based on the site analysis and immersion, I identify the tensions — between ambition and capacity, between vision and market, between what you want and what is true. These tensions are not problems. They are the raw material of a good concept.
03
Architecture
I design the concept as a system: culinary direction, menu logic, plating philosophy, service tone, spatial identity, and communication language. Every element must reinforce the others. If one piece doesn't fit, the concept has a crack.
04
Documentation
The concept is delivered as a working document — not a pitch deck. It is meant to be used daily: by the chef building the menu, by the manager briefing the team, by the owner making decisions. If the document gathers dust, the concept has failed.
01
Uranjanje
Provodim vreme u vašem prostoru, vašem okruženju, vašem lancu snabdevanja. Jedem gde vaši gosti jedu. Hodam gde oni hodaju. Koncept se ne može izgraditi sa stola — zahteva kontakt sa materijalnom stvarnošću mesta.
02
Dijagnoza
Na osnovu analize lokacije i uranjanja, identifikujem tenzije — između ambicije i kapaciteta, između vizije i tržišta, između onoga što želite i onoga što je istinito. Te tenzije nisu problemi. One su sirovina dobrog koncepta.
03
Arhitektura
Dizajniram koncept kao sistem: kulinarski pravac, logika jelovnika, filozofija plating-a, ton servisa, prostorni identitet i jezik komunikacije. Svaki element mora pojačavati ostale. Ako jedan deo ne odgovara, koncept ima pukotinu.
04
Dokumentacija
Koncept se isporučuje kao radni dokument — ne kao prezentacija. Namenjen je svakodnevnoj upotrebi: šef kuhinje gradi jelovnik po njemu, menadžer brifuje tim prema njemu, vlasnik donosi odluke na osnovu njega. Ako dokument skuplja prašinu, koncept je propao.
What You Receive
Concept Document
A comprehensive working document defining culinary direction, target guest profile, positioning statement, menu architecture logic, plating philosophy, and service tone — written for daily operational use.
Competitive Analysis
A clear mapping of the local landscape — who operates nearby, what they offer, where they're strong, and where the genuine opening for your concept exists.
Implementation Roadmap
A phased plan for bringing the concept to life — from initial menu draft and supplier identification to team briefing and soft launch strategy. Theory without a timeline is decoration.
Šta dobijate
Dokument koncepta
Sveobuhvatan radni dokument koji definiše kulinarski pravac, profil ciljnog gosta, izjavu o pozicioniranju, logiku arhitekture jelovnika, filozofiju plating-a i ton servisa — pisan za svakodnevnu operativnu upotrebu.
Analiza konkurencije
Jasno mapiranje lokalnog pejzaža — ko radi u blizini, šta nude, gde su jaki i gde postoji autentičan prostor za vaš koncept.
Plan implementacije
Fazni plan za oživljavanje koncepta — od prvog nacrta jelovnika i identifikacije dobavljača do brifinga tima i strategije mekog lansiranja. Teorija bez vremenskog okvira je dekoracija.
Duration Trajanje 2–4 weekssedmice
Includes Uključuje Site visit + research Poseta + istraživanje
Pricing Cena By agreement Po dogovoru
Start a ConversationZapočnite razgovor →

Service 04 · Education

Team Training
Programs

Duration by Agreement

A system is only as strong as the team that runs it. Training is not a lecture — it is the transfer of a working method into the hands of the people who will execute it under pressure. I train teams to operate with precision as a reflex, not as a conscious effort. The goal is not compliance. The goal is competence — quiet, structural, permanent.

Usluga 04 · Edukacija

Programi Obuke
Osoblja

Trajanje po dogovoru

Sistem je jak onoliko koliko je jak tim koji ga pokreće. Obuka nije predavanje — to je transfer radne metode u ruke ljudi koji će je izvršavati pod pritiskom. Obučavam timove da operišu sa preciznošću kao refleksom, ne kao svesnim naporom. Cilj nije usklađenost. Cilj je kompetencija — tiha, strukturna, trajna.

Training Philosophy

Filozofija obuke

⚙
Repetition, Not Theory
Skills are built through structured repetition in real kitchen conditions — not through classroom slides. Every session ends with a measurable output.
🔍
Observation First
Before training begins, I observe. I watch the team work a full service. The training program is designed around what I see — not what I assume.
📐
Structure Creates Freedom
When systems are internalized, the team stops thinking about mechanics and starts thinking about quality. Precision is the foundation of creative confidence.
⚙
Ponavljanje, ne teorija
Veštine se grade kroz strukturirano ponavljanje u realnim kuhinjskim uslovima — ne kroz prezentacije u učionici. Svaka sesija se završava merljivim rezultatom.
🔍
Prvo posmatranje
Pre nego što obuka počne, ja posmatram. Gledam tim kako radi ceo servis. Program obuke se dizajnira oko onoga što vidim — ne onoga što pretpostavljam.
📐
Struktura stvara slobodu
Kada su sistemi internalizovani, tim prestaje da razmišlja o mehanici i počinje da razmišlja o kvalitetu. Preciznost je temelj kreativnog samopouzdanja.

Training Modules

Moduli obuke

01
Mise en Place Discipline
The foundation of every kitchen
Organization of workspace, ingredient prep systems, labeling, rotation, and the mental discipline of never starting a service unprepared. Mise en place is not a step — it is a condition.
Workspace layout Prep lists FIFO Time management
02
Cooking Techniques & Standards
Precision at the stove
Core techniques executed to a defined standard — not "good enough" but exact. Searing temperatures, sauce consistency, doneness criteria, seasoning logic. Every dish has a target. The team learns to hit it every time.
Heat control Sauce structure Protein cookery Seasoning
03
Plating & Presentation
Visual discipline
Plate composition, portion control, sauce placement, garnish logic, and speed under pressure. Plating is not art — it is the last quality checkpoint before the guest receives the dish. It must be systematic and repeatable.
Composition Portion control Speed drills Consistency
04
Service Coordination
The rhythm of a working kitchen
Communication protocols, order calling, timing between courses, station coordination during peak service, and the mental framework for maintaining calm under maximum load. A great service is not improvised. It is orchestrated.
Call & fire Timing Communication Peak management
05
Food Safety & Hygiene
Non-negotiable standards
HACCP principles applied in practice — temperature control, cross-contamination prevention, cleaning protocols, personal hygiene, allergen management. Not taught as bureaucracy, but as the structural backbone of a kitchen that protects its guests.
HACCP Temperature logs Allergens Cleaning SOP
06
Cost Awareness for Kitchen Teams
Every gram is money
Teaching cooks to think in costs — understanding yield, waste, portion discipline, and the direct connection between their hands and the P&L. A team that understands food cost protects the business from the inside out.
Yield awareness Waste tracking Portions FC% basics
01
Mise en Place disciplina
Temelj svake kuhinje
Organizacija radnog prostora, sistemi pripreme namirnica, označavanje, rotacija i mentalna disciplina da se nikada ne započne servis nespreman. Mise en place nije korak — to je uslov.
Raspored prostora Prep liste FIFO Upravljanje vremenom
02
Tehnike kuvanja i standardi
Preciznost na vatri
Osnovne tehnike izvršene prema definisanom standardu — ne „dovoljno dobro" već tačno. Temperature prženja, konzistencija sosova, kriterijumi gotovosti, logika začinjavanja. Svako jelo ima cilj. Tim uči da ga pogodi svaki put.
Kontrola toplote Struktura sosova Kuvanje proteina Začinjavanje
03
Platiranje i prezentacija
Vizuelna disciplina
Kompozicija tanjira, kontrola porcija, postavljanje sosova, logika garniture i brzina pod pritiskom. Platiranje nije umetnost — to je poslednja kontrolna tačka kvaliteta pre nego što gost primi jelo. Mora biti sistematično i ponovljivo.
Kompozicija Kontrola porcija Vežbe brzine Konzistentnost
04
Koordinacija servisa
Ritam radne kuhinje
Komunikacioni protokoli, pozivanje narudžbi, tajming između hodova, koordinacija stanica tokom špica i mentalni okvir za održavanje mirnoće pod maksimalnim opterećenjem. Odličan servis se ne improvizuje. On se orkestrira.
Call & fire Tajming Komunikacija Upravljanje špic-om
05
Bezbednost hrane i higijena
Nepregovarivi standardi
HACCP principi primenjeni u praksi — kontrola temperature, prevencija unakrsne kontaminacije, protokoli čišćenja, lična higijena, upravljanje alergenima. Ne predaje se kao birokratija, već kao strukturna kičma kuhinje koja štiti svoje goste.
HACCP Temp. evidencija Alergeni Čišćenje SOP
06
Svest o troškovima za kuhinjski tim
Svaki gram je novac
Obuka kuvara da razmišljaju u troškovima — razumevanje kala, otpada, disciplina porcija i direktna veza između njihovih ruku i P&L izveštaja. Tim koji razume food cost štiti biznis iznutra.
Svest o kalu Praćenje otpada Porcije FC% osnove

Typical Engagement Arc

Tipičan tok angažmana

Day 1
Observation
I watch the team work a full service. No intervention. I map strengths, weaknesses, and structural gaps.
Day 2–3
Foundation
Core skills addressed — mise en place, station setup, basic technique corrections. Building the base layer.
Day 4–7+
Integration
Skills applied under live service conditions. I work alongside the team, correcting in real time. Repetition until the method is automatic.
Final
Handover
Written SOPs delivered. Team lead briefed on maintaining standards. Follow-up assessment available after 30 days.
Dan 1
Posmatranje
Gledam tim kako radi ceo servis. Bez intervencije. Mapiram snage, slabosti i strukturne praznine.
Dan 2–3
Temelj
Adresiranje ključnih veština — mise en place, postavljanje stanice, korekcija osnovnih tehnika. Izgradnja baznog sloja.
Dan 4–7+
Integracija
Veštine primenjene pod uslovima živog servisa. Radim uz tim, ispravljam u realnom vremenu. Ponavljanje dok metoda ne postane automatska.
Završno
Primopredaja
Pisani SOP-ovi isporučeni. Vođa tima brifovan o održavanju standarda. Naknadna procena dostupna nakon 30 dana.
What You Receive
Team Assessment Report
Individual and collective skill evaluation — strengths, gaps, and a clear progression map for each team member.
Standard Operating Procedures
Written SOPs for every trained module — prep lists, cleaning schedules, service protocols, plating guides. Documents the team can reference daily.
30-Day Follow-Up
Optional return visit or video assessment after one month to verify retention, address drift, and recalibrate where necessary.
Šta dobijate
Izveštaj o proceni tima
Individualna i kolektivna evaluacija veština — snage, praznine i jasna mapa napredovanja za svakog člana tima.
Standardne operativne procedure
Pisani SOP-ovi za svaki obrađeni modul — prep liste, rasporedi čišćenja, protokoli servisa, vodiči za platiranje. Dokumenti koje tim može koristiti svakodnevno.
Praćenje nakon 30 dana
Opcionalna povratna poseta ili video procena mesec dana kasnije radi provere retencije, adresiranja odstupanja i rekalibracije gde je potrebno.
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 →

How It Works

The Process

Transparent from the first message. Every engagement follows a clear sequence — flexible in pace, precise in method.

Kako funkcioniše

Proces Saradnje

Transparentno od prve poruke. Svaki angažman prati jasnu sekvencu — fleksibilan po tempu, precizan po metodi.

Step 01
First Contact
Reach out via email or phone. Describe your situation briefly — type of establishment, current challenge, or what you're building. No forms, no intake questionnaires.
Step 02
Initial Conversation
We schedule a call or meeting to understand the scope, your vision, and what kind of engagement makes sense — a visit, a project, ongoing advisory, or a training program.
Step 03
Proposal & Agreement
Based on the conversation, I outline what I'll deliver, the timeline, and the terms. Pricing is established by agreement — adjusted to the nature and scope of the work.
Step 04
Engagement & Delivery
Work begins. I operate with precision, clarity, and full accountability — present in your kitchen when necessary, analytical when strategic, and always direct in feedback.
Korak 01
Prva komunikacija
Kontaktirajte putem mejla ili telefona. Kratko opišite situaciju — vrstu objekta, trenutni izazov ili ono što gradite. Bez formulara i bez upitnika za prijavu.
Korak 02
Uvodni razgovor
Zakazujemo poziv ili sastanak radi razumevanja obima, vaše vizije i vrste angažmana koji ima smisla — poseta objektu, projekat, kontinuirano savetovanje ili program obuke.
Korak 03
Predlog i dogovor
Na osnovu razgovora, precizno izlažem šta ću isporučiti, vremenski okvir i uslove saradnje. Cena se utvrđuje dogovorom — prilagođena prirodi i obimu posla.
Korak 04
Angažman i isporuka
Posao počinje. Radim s preciznošću, jasnoćom i punom odgovornošću — fizički prisutan u kuhinji kada je to potrebno, analitičan kada je reč o strategiji, uvek direktan u povratnoj informaciji.

Engagement Formats

Single consultation
Project-based engagement
Ongoing advisory
Structured training (days / weeks)
Full kitchen redesign

Formati angažmana

Jednokratna konsultacija
Projektni angažman
Kontinuirano savetovanje
Strukturisana obuka (dani / sedmice)
Kompletna reorganizacija kuhinje

Ready to Begin

Let's Talk

No commitment required for a first conversation.

Krenimo

Razgovarajmo

Bez ikakve obaveze — prvi razgovor je uvek slobodan.

✉
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 →

Response within 24 hours · All inquiries treated with full confidentiality

Odgovor u roku od 24 sata · Sve upite tretiramo uz potpunu poverljivost