Sherena learned the trade the hard way – with on-the-job experience. She learned how to run restaurant operations painfully, slowly and surely – it resulted in a restaurant known for it’s excellent service and outstanding cuisine, winning award after award, culminating in an honorary membership to Les Clefs d’Or – an endorsement by the world’s best hotel concierges.
Going on to open new outlets and take over the management of outlet operations for different hospitality and restaurant groups, Sherena has a solid understanding of how to set-up and run restaurants. She operates from the point of view of the Customer and how they would like to be treated.
Sherena feels that the best way to grow revenue for an F&B business is to focus on the principle of RevCAN.
