Bértolo Food Innovation is a synergy between consultancy, training, and innovation in the food sector, developed based on the values of Japanese gastronomy and "slow food." It aims to promote innovation in companies seeking to follow market trends, standardize production structures, train human resources, protect cultural identities and food traditions, protect and enhance local food products, reduce food waste, and encourage healthy and sustainable eating among its customers while respecting the environment.
• LOCAL DIAGNOSIS
• SPECIALIZED TRAINING FOR STAFF AND MANAGEMENT
• DEFINITION OR CREATION OF CONCEPT
• SUPPORT IN RECRUITMENT OR TRAINING
• FOOD TASTING
• COST DEFINITION & PLATE MARGIN (FOODCOST)
• STOCK MANAGEMENT & NEGOTIATION WITH SUPPLIERS
• MENU CREATION
• HUMAN RESOURCES MANAGEMENT
• PREPARATION OF MENU TECHNICAL SHEETS
• MYSTERY CLIENT
• PHOTOGRAPHIC SESSION OF DISHES
This solution focuses on implementing measures for significant improvements in the restaurant and hotel sector. We ensure our total commitment to projects, with work carried out by a team of consultants specialized in various areas of the food market. Based on the client's objectives and performance analysis, a program of leverage and solutions will be presented to improve the company's results, potentially involving partial or total restructuring.
Regular practitioner of sports activities, graduated in Physical Education and Sports from Lusófona University of Lisbon between 2000-2005. Between 2005 and 2010, she taught the discipline at various schools, colleges, and gyms.
In 2004, she met her current husband, Miguel Bértolo, and since 2006, they have been on a professional path in the food market. They opened the first sushi restaurant in 2006, and their career in restaurant management and investments in the food industry has continued since then. Since 2012, she has accumulated various specialization courses, some in Japan, in HACCP, F&B, Quality in service, Complaint management, and Hospitality and Management in restaurants. In 2021, she completed an MBA in Human Resources Management with a final grade of 20.
Currently, in parallel with the administrative and financial management of the Chirashi brand, she is a trainer at ACPP (trainer in modules of F&B, History and culture of Japanese gastronomy, HACCP, Food Cost, and Hospitality) and, together with Miguel Bértolo, develops consulting and training projects in the restaurant and hotel industry.
ROSINDA CASTANHAS
CEO VHUMANA
“Chef Miguel Bertolo is not only an excellent chef but also an outstanding human being with a remarkable inspirational capacity! With respect for the product, determination, and a concern for sustainability throughout the value chain, he applies his knowledge and techniques acquired in Japanese cuisine, anticipating trends in the restaurant industry. He demonstrated readiness to make all the changes and evolutions we desired, with creativity and method, successfully meeting the challenges presented."
BRUNO LIMA
DIRECTOR GENERAL TURIM HOTELS
"We collaborated with Miguel Bértolo on consulting for our Japanese restaurants – Tsubaki – and his assistance was instrumental in helping us achieve a balance between the quality of raw materials, kitchen organization, presentation of combinations, and, importantly, managing wait times for our customers. Undoubtedly, he brought practical value, and moreover, he is a person with a well-balanced professional and human relationship. We will certainly return to seek his services and highly recommend them."
TOSHIKAZU HASEGAWA
CEO HASEGAWA CORPORATION
“Miguel Bertolo is a top chef and a skilled trainer of Japanese cuisine,who won the first runner-up at the World Sushi Cup 2017 in Tokyo. He highly values HASEGAWA kitchen wares, and uses them not only at his restaurant, but also at his school. Miguel and HASEGAWA have been working together for the better for restaurants and chefs.”
