Transform chaos into organized system
Hey, I’m Vasilii and I design user-friendly Standard Operating Procedures for hospitality and retail. Based in Split, Croatia and working internationally
Another level of personalization
Shadowing
I work alongside your team to turn real operations into structured, working SOPs
Branding
All SOPs are created in accordance with your brand guidelines - colours, fonts and logo standards
End-to-End development
From initial gap analysis to implementation & training and structured follow-up
What I do
Standard Operating Procedures
Structure all areas of operations: kitchen, service, HACCP, procurements and inventory, openings, communication, marketing and branding
HACCP audit
Full operational audit to eliminate health risks and reduce waste
P&L & Cash Flow
Understand business performance, control costs and make informed decisions
Concept Audit
Elevate your concept without the need for additional capital investments
Service Training & Sales Skills
Boost your revenue with emotional sales
Quick service restaurants★
Franchisees★
Chains★
Restaurants★
Retail★
Hotels★
Bars
Selected cases
Biostile
Slovenia (2025-2026)
Context: Retail food supplement brand preparing for franchise expansion.
Role: Complete SOP system covering site selection, store launch, operations, training, marketing and branding standards.
Impact: A ready-to-scale franchise model and a strong foundation for growth
Snogu
Croatia & Bosnia (2025)
Context: Company operated multiple locations but food quality and service standards varied by location and shift
Role: Conducted financial and operational audits, implemented SOPs and HACCP, delivered team training across locations.
Impact: Established consistent standards across all units, improved financial transparency, and eliminated key HACCP risks.
Radisson Blu
Croatia (2023–2024)
Context: The hotel operated seven outlets, each independently managing ordering, storage and inventory.
Role: Developed and implemented SOPs for ordering, storage, HACCP and inventory, introducing a centralized control system as kitchen manager
Impact: Food cost reduced by 5%. Waste in ultra-fresh products during storage decreased by 90%. Supplier return rates stabilized at approximately 5%.
Restaurant
Pre-opening phase – Croatia (2025-now)
Context: A new restaurant concept currently in development
Role: Leading the full pre-opening process, including concept development, investment budgeting, 10-year financial projections, design brief preparation, premises search and menu development
Impact: Still working
Start with a free SOP consultation