Menu Concepts
Concept-driven menus built around your positioning, guest profile, kitchen capabilities and commercial goals.
Build & Launch.
The operational foundation of the restaurant — planned, tested and refined before opening day.
Kitchen Planning
Efficient kitchen layouts, equipment planning and workflows designed for real-world service.
Back-of-House Planning
Stores, receiving, prep, cold rooms, stewarding, staff areas, waste flow and support infrastructure.
Staff Budgeting
Right-sizing your team with practical manpower structures and staffing budgets aligned to operations.
Talent Acquisition & Staff Recruitment
We identify, evaluate and recruit leadership, culinary, service and operational talent aligned to your concept and standards.
Crockery, Cutlery, Glassware & Hollowware
Curating the right tableware and managing sourcing and procurement — balancing aesthetics, functionality and budgets.
Food Trials
Recipe development, standardisation, presentation, portioning and kitchen execution trials.
Service Trials
Testing service sequences, SOPs, communication, timing and floor coordination before opening.
Guest Trials
Real-world feedback before launch — identifying gaps in food, service and the overall guest experience.
Software & Hardware Trials
Testing POS, KDS, billing, printers, devices and operational technology before go-live.
Launch & Fine-Tune
Opening with control, then continuously fine-tuning food, service, systems and operations based on real performance.
Retainer Services.
Opening is only the beginning. Our retainership keeps the restaurant evolving, the team improving, and the offering relevant.
Rigorous Team Training
Continuous training for kitchen and service teams to strengthen skills, consistency and guest experience.
SOP & Recipe Fine-Tuning
Reviewing and refining SOPs and recipes based on operational realities and evolving requirements.
Keep the Offering Relevant
Constantly reviewing the menu and guest experience to ensure the restaurant stays fresh, competitive and relevant.
Annual À La Carte Menu
Strategic annual menu revamp — from concept and R&D to costing, execution and launch.
Seasonal Menus & Execution
Creating and executing seasonal, festive and special menus that give guests a reason to return.
Owner Counselling
Regular strategic guidance on people, operations, menu, guest experience, profitability and the challenges that come with running a restaurant.
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
Restaurant Guru
Recommended Restaurant Consultant
2026
Restaurant Guru
Recommended Restaurant Consultant
Good questions. Clear answers.
Yes. Support can cover production, service, KST, housekeeping and administrative teams, with training aligned to the restaurant's processes and operating requirements.
Yes. Post-launch supervision can include regular visits, guest feedback, observation of service and continued fine-tuning as the restaurant settles into operation.
Ideally, before major decisions are fixed. Early involvement allows the concept, menu, kitchen, staffing and operating model to be developed as one connected system.