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01446506144

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Going stronger than ever & supporting all-size catering businesses.

Crepe-Making Training Module

£299.00

  • Your Bespoke, Crepe-Making Training Manual (see contents below), with the copy being sent to you right after the booking is made
  • Expertise from renowned experts in the industry
  • 60min, one-to-one ZOOM consultation with THE industry’s experts
  • 15% Discount (used to be 10%) on your first Pancake World order of equipment & supplies
  • Your own Training Certificate
  • 30% OFF any additional modules

Please do not hesitate to give us a ring on 01446 506 144 to book your course over the telephone or if you have any further questions!

 

Description

Crepe-Making Manual + FREE 60min Zoom Consultation + 15% off supplies

Learn the true art of commercial crepe-making with our Crepe-Making Training Module, produced by the UK’s crepe-making expert himself: Loic Moinon. Be it for mobile or fixed outlets, our aim is to give you as much theoretical knowledge as possible, also with a great deal of practical tips and facts about each area of the business.

Note: You may or may not want to purchase your equipment BEFORE buying the manual or having your FREE Zoom consultation with Loic. And if you do have it already, then great! If not, then buy this course, use your 15% off voucher to buy everything you need, and we’ll then get you behind ZOOM for your one-to-one session with him.

1/ What I am getting for the price?

  • Your Bespoke, Crepe-Making Training Manual (see contents below), with the copy being sent to you right after the booking is made
  • Expertise from renowned experts in the industry
  • 60min, one-to-one ZOOM consultation with THE industry’s experts
  • 15% Discount (used to be 10%) on your first Pancake World order of equipment & supplies
  • Your own Training Certificate
  • 30% OFF any additional modules

2/ What will the 60min ZOOM consultation consist of?

YOU CHOOSE what you want us to assist you with, and this could be anything: your equipment, mixes, garnishing, menu items etc. Please make sure you give us plenty of notice about the time & date you want the meeting to take place (possibly giving us a couple of different options), so that we can prepare for it as well as possible and give you the necessary advice. The meeting can be held from anywhere really, with you in your office, or trailer or even by your crepe griddles in your shop. You let us know! And this is the beauty of being able to train remotely. You want more advice on menu design too? No problem. Margins? No problem. On how to choose an event or fixed pitch? Happy to help. 

3/ Do I need to purchase another training ‘module’?

We strongly recommend that you make the most of the knowledge on offer. This also means benefiting from being in ‘learning’ mode and pack it all at once if you can! Are you starting a mobile catering trailer? have you considered including crepes on your menu? Or some waffles? Or milkshakes? The ‘Theoretical’ element of all training modules is common to all courses. However, each course contains a huge amount of PRACTICAL knowledge in its own right. NEW! Give us a ring on 01446 506 144 if you want to purchase more than one module, and receive a further 30% OFF any additional module as well as another 30min FREE Zoom consultation!!!

4/ Should I need any more help after that?

You can obviously reach out to us on 01446 506144, Mon-Fri, 9am-5pm, and we will be more than happy to assist further with product related queries etc. However, if you are after some more specific & technical knowledge, then further 30min ZOOM consultations can be booked for £39+vat each.

5/ What is included in your Training Manual?

SECTION 1 – THEORETICAL KNOWLEDGE

Chapter 1: Outlet or shop location

  • Choosing the right location
  • Target market & audience
  • Marketing plan
  • Ambition & strategy

Chapter 2: Financing your venture

  • Start-up costs
  • Sales forecasts
  • Profit & Loss forecasts
  • Menu design & margin calculations

Chapter 3: Outlet or shop setup

  • Design & customer flow
  • Staff movements
  • Stock flow
  • Efficiency & speed

Chapter 4: Staff recruitment

  • What to look for
  • Search for the right candidate
  • Interviewing
  • Training

Chapter 5: Professional equipment & supplies

  • Sourcing
  • Suppliers

Chapter 6: Hygiene matters

  • EHOs
  • Due diligence
  • Paperwork & record keeping

SECTION 2 – PRACTICAL KNOWLEDGE

Chapter 1: Knowing your crepe making equipment

  • How to choose the right crepe maker
  • Starter kits
  • Other accessories

Chapter 2: Pancake World crepe mixes

  • Luxury French Crepe Mix
  • Vegan (Gluten Free) Crepe Mix 
  • Gluten Free Crepe Mix
  • American Pancake Mix 
  • Authentic Galette Mix 

Chapter 3: The making of the crepes

  • Pouring & timing
  • Step-by-step turning methodology 

Chapter 4: Flipping & garnishing crepes

  • Flipping methodology 
  • Menu ideas 
  • Garnishing tips
  • Dishing-out tips 

SECTION 3 – CLEANING & MAINTENANCE

Chapter 1: Cleaning schedule

  • Good practice

Chapter 2: General maintenance

  • General maintenance & care

CONCLUSION

Please do not hesitate to give us a ring on 01446 506 144 to book your course over the telephone or if you have any further questions!

Additional information

Weight 0.00 kg
People

1, 2, 3, 4, 5, 6

Date

Feb 19th, Mar 4th, Mar 11th, Mar 18th, Mar 25th, Apr 1st, Apr 8th, Apr 15th, Apr 22nd, Apr 29th, May 6th, May 13th, May 20th, May 27th

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