MISSION

The company was founded in 2003 by a team of professionals with expertise in the tourism and hospitality sector.

Its goal is to establish itself in the market as a national reference company for consultancy in the food industry, particularly in the restaurant sector, and professional training.

The company's strength lies in its ability to develop and implement new production and service techniques, especially innovative methods such as vacuum cooking and cold chain systems.

Close collaboration with the academic world and the support of manufacturers of technologically advanced equipment enable us, within a modern and rational quality management system, to enhance creativity while safeguarding the heritage of regional and traditional cuisine.

The company brings together:

•     Chefs with advanced technological knowledge
•     Financial experts
•     Restaurant directors
•     Biologists, food technologists, and dieticians
•     Engineers specializing in technologically advanced layouts

One of our distinguishing strengths in the market is our on-the-job training and customer support.

CONTACT US FOR MORE INFORMATION

Cell: +39 345/0144921 | Tel: +39 051/0235680

 sangiorgi@1qmanagement.it

 SERVICES:

The Kitchen System

• Restaurants

• Gastronomy

• Banqueting

• Catering

• Cooking Centers

• Hospital Catering

Technology - Production Methods

• Cook’n’chill

• Cook’n’hold

• Sous-vide

• Special productions in autoclaves and pressure braisers

Specialty Cuisine

• Gluten-free cuisine, applying innovative methods in meal production to achieve a guaranteed and AIC-certified cuisine

• Wellness cuisine for spa centers, beauty farms, and clinics

• Cuisine for special diets

Management

• Human resources management

• Financial resources management

• Food cost and full cost management

Layout (space and equipment design):

• Evaluation of existing equipment

• Study and design

• Creation of specifications and executive projects

• Analysis of supplies

• Supervision of supply and installation work

• Certifications and testing

Services (for equipment manufacturing companies):

• Consultancy and projects for product lines

• Marketing

• Events and demonstrations

• Specialized publishing

• Technical documentation

CLIENTS AND COLLABORATIONS: 

SMEG S.p.a.  Guastalla (Re) 

• Development and fine-tuning of the innovative Galileo Pro professional oven line 
• Creation of cooking programs and recipes for the restaurant and bakery line
• Implementation of steam cooking applications
• Study and creation of schedules for show cooking

ORVED S.p.a.  Musile di Piave (Ve) 

• Development of vacuum technology with technologically advanced machinery of our own design
• Seminars and lectures on vacuum technology for restaurant businesses and training institutions

FRIULINOX S.r.l    Villotta ( PN) 

• Study and development of an innovative line of blast chillers for the restaurant industry called Zeta Line
•  Study and development of maturation cabinets for cured meats and sausages, cheese aging, and meat dry-aging

NORMANN S.r.l. 

• Creation of a multifunctional professional blast chiller

COLDLINE  Cervarese Santa Croce (PD) 

• Study and development of an innovative line of temperature blast chillers for the restaurant industry called Vision.

WHIRLPOOL S.r.l  Comerio (Va) 

• Study of column kitchen equipment for the domestic market: Combi oven, built-in vacuum machine, blast chiller for both positive and negative temperatures
• Study and creation of a recipe book developed for sous-vide and cook'n'chill cooking methods.

WHIRLPOOL S.p.a Saint Joseph Michigan USA 

• Study and creation of a recipe book for the KitchenAid domestic oven
• Implementation of programs for thermostatic steam cooking
• IImplementation of programs for combined cooking with microwave in fan, grill modes


UNOX S.r.l  Campodarsego (Pd) 

• Testing and fine-tuning of cooking capabilities at full load, with optimal research on cooking uniformity and consumption control for the Chef Top line.

 GRIMALDI S.p.a Grandi Navi Veloci (Ge) 

• Training of head stewards and junior officers in the hospitality sector
• On-the-job training for chefs, kitchen staff, and pantry workers
• On-the-job training for maîtres, head waiters, and restaurant staff 
• Rationalization and optimization of the use of meal production equipment
• Creation of a social menu with recipe development
• Updating of HACCP procedures and preparation of the manual

 PERONI S.p.a  Roma 

• Training of staff "Training on the job" at the points of sale of the fast food chain "Crazy Bull Café"
• Definition of production procedures
• Development of the recipe book
• Hygiene and health consultancy and creation of the HACCP manual

AMADORI S.p.a.  S.Vittore Cesena (Fc) 

• Definition of products for the fast food chain "Chicken & Friends"
• Study of the technical layout for stores and corners
• Definition of production procedures
• Development of the recipe book
• Staff training "Training on the job"
• Hygiene and health consultancy and creation of the HACCP manual

CIBIS S.p.a Marghera (Ve) 

Ristoranti Brek Italia 

Ristoranti De Gustibus 

• Training of operational staff at Brek restaurants on advanced production techniques
• Training of operational staff at De Gustibus restaurants on advanced production techniques
• Study of menus and development of recipe books
• Training of restaurant managers to optimize production and service processes related to yield and customer satisfaction
• Techniques for setting up islands for free flow service

CADORO S.p.a Supermercati 

• Definition of the ready-to-eat deli product line
• Definition of the ready-to-cook product line for the butcher, fishmonger, and produce sectors
• Creation of the recipe book
• Training on the setup techniques for the deli, butcher, fishmonger, cured meats, and produce counters
• Training operators on customer-facing animation techniques to boost sales and cross merchandising
• Updating store managers and food purchasing managers on organic food products
• Study and definition of the layout, product line for an innovative fishmonger, featuring raw and marinated fish transformations at the customer-facing counter for assisted service and take-away counter

IPERLANDO S.p.a  Mogliano Veneto (Ve) 

• Study and development of the world’s first vacuum-packed fishmonger format
• Study of advanced protective atmospheres aimed at extending the shelf life of fresh seafood products
• Study of high-permeability packaging materials

Iper COOP Estensi 

Conad centro nord 

Conad adriatico 

• Training of department heads for butcher, fishmonger, deli, and produce sections
• Training of staff in the bakery and pastry production departments
• Creation of the recipe book
• Instruction on Cook’n’chill production techniques
• Instruction on advanced temperature reset techniques and controlled temperature maintenance

 Supermercato Eat’s  Conegliano (Tv) 

• Training of the department head and operational staff in the deli section
• Creation of the recipe book
• Instruction on Cook’n’chill production techniques
• Instruction on advanced temperature reset techniques and controlled temperature maintenance

UDS Università dei sapori (Pg) 

• Training of foreign chefs on regional Italian cuisine and instruction on the knowledge and use of typical IGT and DOP products
• Valfrutta S.p.A. Massalombarda (Ra)
• Development of plant-based and fruit products in vacuum packaging for large-scale distribution (GDO)
• Gastronomia Corradi (PG)
• New technologies applied to production processes, thermal shock, and packaging of deli products for counter service and catering

Pasta Julia S.r.l. (PG)

• New technologies applied to the production processes of sheet pasta and extruded pasta, with pasteurization, thermal shock, and storage in special modified atmospheres (MAP).

SCAPIN Buffet S.r.l  (VR)

• Structuring production flows in catering and banqueting activities for multiple daily services
• Training of operational staff on advanced production techniques
• Study of event-specific menus, linked to new production methods, with cost and yield analysis
• HACCP procedures and preparation of the self-control manual

IGM S.r.l  (Vimodrone, MI) 

• Rationalization and optimization of equipment use in the meal production center to increase production capacity from 3,500 to 6,000 meals per day
• Structuring production flows, direct and deferred service flows
• Organization of packaging departments for hot-heat binding line and cold-heat binding line

NOI IN CUCINA S.r.l  Parma 

• Development of vacuum technology for deli services.
• Development of the Jumping event in Parma (international equestrian event).

MERIDIA S.P.A Novate Milanese (MI) 

• Development of vacuum technology and the application of low temperatures in cooking cycles for collective catering.

C.S.A. S.p.a. Olbia 

• Study for the creation of a menu for the centralization of production chains, service, and logistics in satellite resort villages.
• Application of the latest technologies related to vacuum sealing and Cook’n’chill.

ABROAD:

Moscow University  Faculty of Food Technology

• Seminars on vacuum production techniques for preservation and cooking, aimed at chefs, food technologists, nutritionists, and dietitians.i 

Caffè Galleria Restaurant, Minsk, Belarus

• Design of the kitchen layout
• Training of local staff in creating Italian cuisine menus
• On-the-job training on the latest technologies

Gran Caffè Restaurant, Minsk, Belarus

• Study of the restaurant format
• Study of the furniture
• Development and implementation of the restaurant layout
• Definition of specifications
• Study and creation of the menu
• Development of the recipe book
• On-the-job training for kitchen and service staff

Hotel Conrad Centennial Singapore

• Consultancy on advanced technologies for managing deferred cooking cycles related to the Cook’n’chill and sous-vide systems, aimed at delivering high-quality service and promoting Italian cuisine.

Hotel Victoria Jungfrau Interlaken (Ch) 

• Consultancy on advanced technologies for managing deferred cooking cycles related to the Cook’n’chill and sous-vide systems, aimed at delivering high-quality service
• Organization of the event for the anniversary of the founding of Jaguar

Hotel Mandarin Oriental  Tokyo 

• Consultancy on advanced technologies for managing deferred cooking cycles related to the Cook’n’chill, Cook’n’hold, sous-vide, banqueting, and catering systems, aimed at delivering high-quality service
• Promotion of Italian cuisine at Ristorante il Ventaglio

University of Basel, Switzerland

• Promotion of healthy Italian cuisine using sous-vide and cook 'n chill processes at the university clinic, with the creation of menus tailored to various medical conditions.

Institute of Culinary Education New York (Stati Uniti) 

• Advanced lessons on sous-vide technologies applied to fine dining.

High-level technological teaching for the following training institutions:

 University of Sapori, Perugia

Sciaky Europe Business School, Milan

Niko Romito Training and Consultancy, Castel di Sangro (AQ)

PUBLISHING:

Publication in 2007 of the book

“Sottovuoto tecnica evoluta” (Vacuum: Advanced Technique)

Publisher: Biblioteca Culinaria

VACUUM PACKING LEVEL II

Theoretical and practical course on the use of vacuum packing techniques:

• Cooking system
• Storage techniques
• Techniques for reheating for à la carte service,   banquets, and catering
• Focus on the superior organoleptic, nutritional, and health quality of gastronomic preparations
• Analysis of the impact of technology on the economic aspects of businesses
• Definition of new economic strategies to optimize product quality and their sales time
• Analysis of the effects of this technology in the logic of producing, preserving, and selling menu dishes
• HACCP

Certification awarded:

Certificate of participation

COOK 'N' CHILL TECHNOLOGY

The course focuses on various production techniques related to the use of the blast chiller, analyzing:

•  The advantages of organizing work through the structuring of production and service flows with the forward march logic
•  The perceived quality of the dishes and menus offered
•  Portioning and storage techniques for foods subjected to positive and negative thermal shock cycles
•  The advantages of non-contemporaneity of production cycles compared to service cycles
•  Reheating techniques
•  Storage techniques for semi-processed goods
•  Opportunities to acquire and develop new segments in the catering industry

Certification awarded:

Certificate of participation

MICROWAVE COOKING

The ideal course for fine, immediate preparations, useful for customizing and managing delicate or difficult-to-store preparations in your kitchen.

By integrating the performance of this appliance into a technological pathway, the research chain for optimizing quality standards in the customization of your recipes with innovation is completed.

The course aims to impart the knowledge for the correct use of the microwave oven.

• To better determine the choice of power levels based on the types of cooking we want to develop.

Analysis of techniques:

•     Regeneration of semi-processed products
•     Finishing of cooking
•     Reheating for service

Analysis of the dynamic impact in the express production phase linked to new and fast timing.

Certification awarded:

Certificate of participation

BUTCHER AND GASTRONOMY SPECIALIST FOR LARGE RETAIL, GASTRONOMY, AND CATERING

The theoretical/practical course aims to restore the use of alternative cuts for gastronomy and catering preparations with the goal of enhancing less noble cuts and offal to reintroduce the immense heritage of regional Italian cuisine in a modern key. In this course, the chef, in collaboration with the master butcher, will present the various types of meat available on the market (red, white, game, offal), particularly focusing on national products, and will illustrate:

•     Production logic
•     Sales logic of ready-to-eat products
•     Sales logic of ready-to-cook products

In the first part of the course, the topic of meat preparation will be addressed:

Sectioning:

•         For the counter
•         For catering service

The meats will be transformed according to different cooking processes with innovative techniques (Low Temperature, Delta T, Vacuum) with the aim of analyzing weight loss, yields, and shelf life, without neglecting classic cooking methods (pan, grill, oven, etc.).

During the course, the effects of proper meat aging, the use of dry and wet marinades, the composition of aromatic salts, and the production of kitchen stocks and sauces will be illustrated.

CARPACCIO AND ALTERNATIVE CURED MEATS OF MEAT AND FISH

The course will cover the processing of alternative sausages and cured meats aimed at the catering industry. The goal is to customize products that have been monopolized by the food industry, with the intention of offering customers natural products treated without chemical preservatives and developed through the most advanced technologies accessible to all restaurateurs.

The theoretical and practical course is based on the most advanced applications of vacuum packing techniques:

•     Special dry marinades
•     Balanced brines for infusion
•     Balanced brines for injection
•     Correct techniques and times for using the churn
•     Correct techniques and times for curing

Certification awarded:

Certificate of participation

GLUTEN-FREE COOKING

The theoretical and practical course focuses on alternative food combinations from a health perspective, free of gluten, with great respect for nutritional values and the tradition of our cuisine. The instructor will outline the profile of the celiac customer, their needs, the risks they face when eating out, and the perception of food as a danger rather than a pleasure.

Criteria will be determined for integrating celiac cooking into a traditional production system, ensuring gluten-free products are not at risk of contamination during processing, cooking, and service alongside gluten-containing foods.

•  Production strategies
•  Service strategies
•  Gluten-free baking
•  Storage systems for dry, wet, and semi-processed products
•  Commercial aspects

Certification awarded:

Certificate of participation

COOKING FOR MODERN GASTRONOMY

The course is primarily aimed at those working in gastronomy, both in family-run businesses and those located within shopping centers.

The goal of the course, through theoretical presentations and practical examples, is to offer a series of strategies related to:

•  The way of production (cooking in view)
•  The way of driving sales during counter service
•  Techniques for selling and offering products to customers
•  Staff animation
•  Strategies for setting up counters following visual criteria
•  Colorfulness of displayed products
•  Three-dimensional arrangement of product displays at the counter
•  Positioning of loss leaders to drive the sale of other preparations
•  The display counter seen as a restaurant menu
•  Techniques for managing the hot line:
•  Correct maintenance of products at adequate temperatures
•  Correct holding time of goods
•  Techniques for reheating for takeout sales
•  Cross merchandising to create events

Certification awarded:

Certificate of participation

INNOVATIVE FAST FOOD: A NEW WAY TO DINE OUT

Aimed at those operating bars and businesses based on street food.

Through theoretical presentations and practical examples, a series of strategies will be illustrated related to both production and counter service:

•     Apericena
•     Enhanced appetizers
•     Quick business lunch dishes
•     Innovative sandwiches
•     Finger foods
•     Street food
•     Food cost and criteria for proper pricing

The course will utilize equipment that is typically already available in these types of commercial activities and will demonstrate various uses aimed at producing innovative lines of meals to be served in compliance with current health regulations:

•     Panini presses
•     Thermomix
•     Steam wand of the coffee machine
•     Microwave - Combination microwave grill oven
•     Small oven for pastries - Warming cradle for bakery products

CATERING: PRODUCE, SET UP, SERVE

The theoretical/practical course aims to develop the quality parameters necessary for those who make catering their commercial activity.

Specifically, the instructor will explain how to design and organize the key aspects of this activity:

•   Menu Engineering with reference to the product portfolio to determine:
•    The optimal price list for ingredients used in recipes
•    Food cost and calculation of the best selling price
•    Product transformation techniques related to cook ’n’ chill and à la minute preparations
•     Definition of different types of setup and service, including the necessary accessories
•    Event sales
•    Organization and management of the event
•    Analysis of logistics and timing for production, transfer, and service
•    Personnel management
•    Equipment required for various operational phases
•    Organization and loading of carriers for distribution
•    Recovery of goods and equipment at the end of the event 

Certification Issued:

Participation Certificate

Innovative First Courses

Prepared using new technologies, innovative first courses also help improve the quality standard of the establishment.

Certification Issued: Participation Certificate

Creative Meat Cuisine

A theoretical and practical course on the preparation of special hams and cured meats, aimed at enhancing the ability to customize catering services.

Certification Issued: Participation Certificate

Creative Fish Cuisine

Valuable insights and tips for preparing fish and shellfish adapted to modern technology. Ultimately, it is the cook, not the recipe, who makes the difference.

Certification Issued: Participation Certificate

Game Meat

A theoretical and practical course related to producing dishes centered around game meat, both furred and feathered, using innovative techniques and methods while respecting traditional recipes. The course will cover special marinades and brines to enhance flavor and achieve unexpected tenderness and juiciness through delicate cooking temperatures.

Certification Issued: Participation Certificate

Innovative Vegetarian Cuisine

A theoretical and practical course on creating meat- and fish-free food combinations to develop a diet that meets customer needs in terms of taste, appeal, product variety, and preparation variety.

Topics include:

•     Work organization
•     Criteria for balancing and making the menu appealing
•     Designing the menu as an effective sales tool rather than a fallback option

 Certification Issued: Participation Certificate

Plated Desserts

How to meet the demand for plated desserts: hot, cold, composed, with innovative flavors and accompanied by a range of decoration techniques for increasingly effective presentation. How to create a dessert menu based on the type of establishment, service, and profitability.

Certification Issued: Participation Certificate