We understand very well how much effort is required from an owner, investors, and chefs to open a restaurant or new business, to get yourself established, and to guide it through those difficult initial stages, in a tough, competitive industry of ever changing trends, from finding your suppliers, to assembling and managing a winning team of staff. We understand, because we've done it, time and time again, successfully, and we've figured out the recipe for success. Whether you are about to open your first business, or whether you are hospitality veterans, YKT can help you make your dream a reality.
YKT is a leading company in the establishment of new businesses and the development of existing businesses, aiming to maximize standards of service and profitability in the restaurant and hospitality industry.
YKT's services are rendered by Yael Kaplan and Kester Thompson, experts in the world of food and beverages, both in Israel and abroad. In addition, YKT also has a bank of experts who work on our behalf, in more specific and technical areas, such as kitchen planning, interior design, licensing, cuisine, music and sound, all aspects which when done properly will help your business to be more successful. YKT gives you, our client, direct access to the best professionals in their field, and this collaboration allows our clients to lead their business, whatever size or shape, to succeed in all relevant areas, improving revenue, consolidating reputation, and increasing organisational resilience.
YKT provides consultation, coaching and training to the restaurant and hospitality businesses, getting better results by working with individually with owners, managers and those who give service.
YKT facilities include: Establishing a new business, operational efficiency, consultation with owners and managers, sales and service training for the various service teams, menu planning, menu pricing, checks for periodic financial reports, and business plan adjustment.
Owner, YKT Consulting
Mother of Romi, Mia and Alma
I have worked for the past 15 years in the field of restaurant and hospitality management in Israel. During this time I have been the owner of a restaurant (chosen as one of the best 10 restaurants in Israel for 9 consecutive years), two cafes, a bakery and a catering company, and founder of several projects and ventures. I also lecture at several academic institutions that provide introductory and advanced courses in the establishment and management of hospitality businesses. I have also worked as a director and consultant to restaurants throughout Israel and Europe. During my work in a variety of roles and a wide range of venues, I have developed my own operational and management systems, based on the extensive experience and knowledge I have gained.
The restaurant and hospitality industry is an extraordinary and a distinguished one, and I believe that those engaged in it are privileged; we have the honour of welcoming and hosting our guests in our own (second!) home, to share with them their free time and special occasions, to give them a great experience, and to enjoy a good time ourselves in the process.
I believe that the secret to running a successful restaurant or hospitality business is precise and comprehensive planning, absolute attention to detail, and above all consistency.
Partner, YKT Consulting
I have worked in bars and restaurant management for 19 years, both in London and Israel. Today I specialize in bars, wine, cocktails and mixology, and alcohol. I have been fortunate enough to have worked in some of London and Israel's finest venues, and I am also the author of two cocktail books. I am one of a handful of Absolut Vodka Key bartenders, and I also lecture in Israel.
I build bespoke menus, tailored to your exact needs, matching your cuisine, your customers and your beverage cost. I can also advise you on the actual building of your bar, which often tends to come behind the kitchen, dining room, decor, and even music, in importance: a bar can make you a lot of money, and needs to be designed right. My aim is to leave you with menus that suit your business, and with staff who know exactly how to serve and sell those menus.