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Event management and restaurant consultants - Lahore
Friday, 3 December 2010
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Item details
City:
Lahore, Punjab
Offer type:
Offer
Item description
event management on themes and consultancy for food business
Magnum food Concepts was launched in 1994 having versatile experience in restaurants, catering, event management, food
commissary systems, food n beverage, marketing, business development and MIS integration for stable and profitable ventures by professionals having vast experience in food n Beverage, catering; on individual as well as entrepreneurial capacities.
Initially managinging its own restaurants by the name of Magnum food courts and restaurants in one of its kind Superstore by the Franchise of Pace stores. Our main objective is to provide competitive and comprehensive solutions to our valued clients through well versed organization.
Although opening a restaurant can seem the most pressing time in a restaurateur's life it is unfortunately not the roughest patch in the pasture you will have to go through. There are challenges that run along side the running of the venue which can only be dealt with as and when they occur.
“It was the self experience which made us learn how, whom, where, when and we did it then and we are getting lots of our clients do it professionally according to the AAA diamond rating of USA”.
Magnum food Concepts was launched in 1994 having versatile experience in restaurants, catering, event management, food
commissary systems, food n beverage, marketing, business development and MIS integration for stable and profitable ventures by professionals having vast experience in food n Beverage, catering; on individual as well as entrepreneurial capacities.
Initially managinging its own restaurants by the name of Magnum food courts and restaurants in one of its kind Superstore by the Franchise of Pace stores. Our main objective is to provide competitive and comprehensive solutions to our valued clients through well versed organization.
Although opening a restaurant can seem the most pressing time in a restaurateur's life it is unfortunately not the roughest patch in the pasture you will have to go through. There are challenges that run along side the running of the venue which can only be dealt with as and when they occur.
“It was the self experience which made us learn how, whom, where, when and we did it then and we are getting lots of our clients do it professionally according to the AAA diamond rating of USA”.
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