Menu Planning
- Menu Concept & Brand Direction
- Guest & Target Audience Alignment
- Kitchen Execution & Consistency
- Strategic Pricing & Margin Optimisation
Everything behind a better restro.
Strategy, planning, people and execution — connected from the first menu to long-term operations.
Kitchen Planning
- Kitchen Workflow & Department Planning
- Equipment Selection & Placement
- MEP, Utilities & Ventilation Planning
- Safety, Hygiene & Operational Flow
BOH Planning
- Receiving & Storage Planning
- Preparation & Staff Facilities
- Waste & Service Movement
- Cafeteria
Concept & Restaurant Strategy
- Concept Development & Positioning
- Guest Proposition & Target Audience
- Cuisine & Experience Direction
- Commercial Model & Strategic Foundation
Pre-Opening & Launch
- Recruitment & Team Training
- SOPs & Service Standards
- Menu Trials & Vendor Coordination
- Operational Readiness & Launch Rehearsals
Operations & Retainership
- Operational Systems & SOPs
- Team Performance & Training
- Guest Experience Optimisation
- Profitability & Continuous Improvement
Recognition
Selected recognition.
A selection of milestones across restaurants, hospitality and consultancy.
01
/
05
Cilantro’s
The Best Multi Cuisine
2024
Restaurant Recognition
Cilantro’s
Patang
Best Pan-Asian Cuisine
2024
Restaurant Recognition
Patang
Jagdish World Cuisine
Most Hygienic Restaurant
2024
Restaurant Recognition
Jagdish
Restaurant Consultant
Recognition at Aakar
2023
Consultant Recognition
Best Consultant
Food Connoisseurs India
Best Restaurant Consultant
2023
Consultant Recognition
Best Consultant
Good questions. Clear answers.
Ideally, before major decisions are fixed. Early involvement allows the concept, menu, kitchen, staffing and operating model to be developed as one connected system.
Yes. Menu planning, kitchen planning, BOH planning, hiring, training and other services can be engaged independently depending on the stage and requirements of the project.
Yes. Existing restaurants can be reviewed across menu performance, kitchen workflow, staffing, guest experience and operations before focused improvements are introduced.
Planning may include departments, equipment, MEP, HVAC and utensils along with receiving, stores, offices, cafeteria, KST and other support facilities required by the restaurant.
Yes. Support can cover production, service, KST, housekeeping and administrative teams, with training aligned to the restaurant's processes and operating requirements.
The process can include internal food trials, guest trials, influencer dinners, fraternity previews, team preparation and operational fine-tuning before opening.
Yes. Post-launch supervision can include regular visits, guest feedback, observation of service and continued fine-tuning as the restaurant settles into operation.
Retainership provides continued support across training, hiring, re-hiring, menu upgrades, festival planning and smooth day-to-day operations.