Project reports are prepared in co-ordination with the Chartered Accountant to give a fair view of the monitory aspects.Project reports are prepared in co-ordination with the Chartered Accountant t
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Theme of the restaurant shall precisely depend on the menu and the cuisine. We help in choosing the regional Menu and Theme and their proper execution and implementation with the help of the interi
Systems and procedures are generally made but due to certain hiccups during Operations they are not implemented properly. Therefore we try to put them into the mainstream.
Kitchen Designing is one important aspect of the Facility Planning. Kitchen is the nerve of any project so utmost care is taken as far as work-ability and Space Utilization is concerned.
Once the kitchen layout is finalized then we submit the detailed Service Drawings i.e. Civil, Electrical, Plumbing, LPG/ CNG/ PNG.
We undertake the peculiar task of Profit making from those units which are “Sick”. In other words, we provide managerial consultancy to those establishments which, due to some or the ot
Be it an Educational or Institutional Catering which provides meals to more than 50,000 people per day, are also designed by us keeping in mind the space utilization, facilities for the bulk produc
If your food court goes “haywire”, then you tend to make losses. So we suggest some very versatile measures to curtail the soaring costs.
Output is directly related to Profits. Per shift & per staff output can be enhanced by following few simple methods being suggested by us.
Strategy planning is very important in order to achieve the goals. So we do plan the workable strategy to ensure better results. We suggest the effective measures to patronize the regular customers
We undertake the peculiar task of preparing SOPs (Standard Operating Procedures) so as to ensure staff’s maximum efficiency and accuracy in various tasks involved in day-to-day operations.
Making strong franchise guidelines and agreements is also our forte. We have a pool of various established brands willing to give franchise to seekers on lucrative terms.
We conduct menu trials at the restaurants to freeze the presentation, serving style, texture and taste of all the menu items available at particular restaurant.
Demonstration of menu items and assistance in food photography.
Planning of Food Lab in order to conduct various platform tests, micro-biology testing, packaging material testing, personal hygiene including swab tests.
At the pre-conceptual stage, we offer our services for the study of viability and feasibility. That includes all the positive and negative points as far as the location of the project is concerned
Managerial Consultancy is very important for the beginners. Since they are not well-verged with the Restaurant & Hotel Operations, we offer our help fro the smooth functioning for quite a few d
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