An Introduction 

• Who am I? 
• Should you listen to me?
• What do I offer?

To start any introduction one needs to explain who they are. I am Svyatoslav, most people call me Slavic. I am the Executive Chef of a highly successful restaurant, I have a good amount of business understanding and knowledge. I do not say I am the best at what I do but I know enough to be of value to many people out there. I am a numbers guy, we need to see numbers to understand how our business is operating. I have started a few business ventures here and there, and have had my successes and my failures. From my experiences I have learned a lot and I offer my knowledge to help others. I am an excel addict, I like making my job easier and there is a lot that as a business owner you need to manage. I make things as streamline as possible. What I offer is I make tools for business owners to help manage their numbers to understand what is going on and to make their lives that little bit less chaotic. You let me know what you want to track and what you want to see and I make it. I am heavily experienced in the restaurant industry and I have many tools that help manage day to day operations. Do you want to see your labor projections while you write the schedule? Know what you are looking to pay while you write the schedule. Would you like peoples availability to populate on the schedule while you write it? In the restaurant industry the majority of staff works more than one job and there are sometimes scheduling conflicts. I create tools to help make this less of a burden. The most dreaded part of a Chef's job and the General Manager's, Inventory. Do you think your food cost is completely accurate or do you think the chef is just trying to get it over with. I have come up with a system that ensures accurate pricing. A recipe book that prices out dishes and recipes as they are written it. A recipe book that is tied to the inventory, has that batch of Marinara changed price from the last time the chef priced it out? When was honestly the last time it was priced out. I offer a tool that will automate it, it will be accurate, and you can have the chef focus on the rest of his list of things to manage. The tools I create are not just for restaurants, I can create tools for other industries as well. Just shoot me an email and we can discuss what your needs are and what I can do to help meet them.

What do you want to track?

Can I make a tool for you?

Feel free to contact me at:   SlavicBMM@gmail.com