Dear friends!

​Here is the schedule of our online Zoom seminars for 2026.
This is not basic training — this is a high-level format for very advanced professionals.

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When I sign my books for readers, I always write the same phrase:
“Even Olympic champions need constant training.”

That is exactly the level at which we work.

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Format

• 📅 Every Friday

• ⏰ 09:00–12:00 (GMT+2, Jerusalem time)

• 💻 Zoom

• 👥 Each subscription allows participation of up to 3 people

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During the seminars, we analyze real cases, management decisions, and practical kitchen hacks that can be implemented immediately.

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Subscription Plans

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• 6 months — 5,000 ILS (24 webinars)

• 12 months — 8,000 ILS (48 webinars)

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FEBRUARY 2026

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06.02.2026 — How to stop staff turnover in food service
13.02.2026 — How to make money on fast food dishes in fine dining restaurants, cafés, and pastry shops

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MARCH 2026

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06.03.2026 — How to double profits from business lunches
13.03.2026 — Why HACCP is not just food safety. Why it is motivation for chefs
20.03.2026 — How to make delivery profitable despite food aggregator fees
27.03.2026 — How to move the entire kitchen to prep production and cut costs

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APRIL 2026

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03.04.2026 — Dark kitchen: 30 mistakes you should not make
10.04.2026 — New technologies in restaurant kitchens: support and profit
17.04.2026 — How to start managing your restaurant using Telegram + GPT + Deep Seek
24.04.2026 — Social media promotion opportunities. How to build an AI content factory

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MAY 2026

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01.05.2026 — Central kitchen or prep kitchen for a restaurant: simple and cost-effective
08.05.2026 — Social catering and corporate catering
15.05.2026 — How to make social catering profitable: schools, kindergartens, hospitals
22.05.2026 — Shock freezing: why frozen food can be tastier than fresh

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JUNE 2026

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05.06.2026 — How to bring order to the kitchen in 30 days
12.06.2026 — How to build a dream team of waiters
19.06.2026 — How to manage restaurant accounting: 50 numbers that help control costs
26.06.2026 — How to launch your own staff training school even in a single café

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JULY 2026

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03.07.2026 — Healthy food trends in restaurant and café menus. Global tendencies
10.07.2026 — How to make money on ready-made food: delivery and in-house
17.07.2026 — Organizational structure of a single restaurant and a chain: management specifics
24.07.2026 — Time management in food service: how to make everyone work

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AUGUST 2026

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07.08.2026 — New delivery tactics: how to move away from Ten Bis and Wolt and build your own customer base
14.08.2026 — 30 reports that help you see everything about sales: from ABC analysis to transaction flow
21.08.2026 — 50 standard menu mistakes that lead to lost profit
28.08.2026 — Competitive differentiation tools: cafés, dark kitchens, and supermarkets

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SEPTEMBER 2026

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04.09.2026 — How to work without a head chef and train a kitchen manager
11.09.2026 — Multi-format development or chain: strategy and tactics
18.09.2026 — Promotions, gimmicks, discounts, and cashback: how not to lose money
25.09.2026 — Seminar on central kitchens and dark kitchens

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OCTOBER 2026

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02.10.2026 — Step-by-step hacks for recruiting, interviews, validation, and onboarding
09.10.2026 — Methodology for building a raw material matrix
16.10.2026 — How to analyze a restaurant and find all vulnerabilities on your own
23.10.2026 — Menu development methodology: 20 steps you cannot ignore

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NOVEMBER 2026

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06.11.2026 — Upselling and cross-selling by waiters
13.11.2026 — Working with reservation systems: how to increase table and seat turnover
20.11.2026 — Pooled or separate tips and a 5-bonus system for waiters
27.11.2026 — Top 5 restaurant gadgets you need to order and how to use them

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DECEMBER 2026

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04.12.2026 — How an owner can exit daily operations and delegate management to a director
11.12.2026 — Restaurant management dashboard: owner, manager, chef
18.12.2026 — High-tech pastry: how to move away from piping bags and stay on trend
25.12.2026 — New food delivery technologies: from induction bags to high-speed regeneration

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JANUARY 2027 

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How to separate à la carte cooking from delivery cooking during peak kitchen loads
Methodology for launching seasonal promotions and menu updates
How to remove non-technological dishes and introduce technological ones
Methodology for launching a new restaurant project: from market research to design and business model