HOW WE WORK

  • STEP 1 – PRELIMINARY VISIT
    Our managers meet the customers in the specific facility, in order to collect the necessary data, to better know the customer, verifying the features, the problems, the needs, understanding needs and expectations
  • STEP 2 – WORKPLAN
    Technical and operative counseling, needed to write down a work plan, with a list of all the necessary operations in order to carry out the project with all its services, aimed to reach a predetermined quality standard
  • STEP 3 – CHIEF OPERATING OFFICER
    Appointment of a Chief Operating Officer for the planning of the commissioned service. Such figure will be the interface between the All Foods and the Costumer, throughout the duration of the service.
  • STEP 4 – PRODUCT AND EQUIPMENT SELECTION
    Identification of the products and the high quality standard equipment for the execution of the commissioned service. Service setting and planning, reaching all the specific processes, always aiming customer satisfaction.
  • STEP 5 – DOCUMENTAL AUDIT
    Execution of the processes, following the regulation in force (DIA, HACCP, Risk Assessment Documents). Preparing all necessary documents and forms, in order to manage the project following the All Food quality and certification standards.
  • STEP 6 – OPERATING AUDIT
    Recurring checks, in order to verify the customer satisfaction for the service provided. Identification of potential problems and implementation of corrective actions.