“Ideation and Conceptualization” reflects the process of inception and following development of an idea to a concept product. The concept as a whole has many aspects such as the theme, cuisine, look & feel of the restaurant, crockery, cutlery & glassware selection, staff uniform, music philosophy, etc. Each one of the above is equally important while developing a concept. It has to be in sync with each other sending the correct message.
We develop dining concepts suited for the market, which are relevant and in tune with the current & future F&B trends. This is the most important step as it sets the tone and focus for the entire business model. This incorporates interaction with the promoters and detailed drilled down discussion with the incubating team to narrow the set of opportunities on hand and zeroing on a particular cuisine and format. Our collaborative efforts and inputs will help in working out a concept which outlines the expectations of the promoters and integrates the same with the F&B format. This exercise entails a detailed spelling out of a SWOT for the various cuisines and models viz, Café, QSR, Mid-Market, Casual Chic and Fine Dine Options.
Depending on the restaurant concept and chosen format, we create the CAPEX & the OPEX sheets. This enables the promoter to understand the budget and requirement of funds for the completion of the project and also for running the operations for next 6 months to 1 year. A P&L sheet for 3 years is prepared based on sales assumptions with ROI indications. Working out these numbers in a practical way is perhaps the most important factor before getting into the restaurant business.
We help to develop all kinds of food & beverage menus in every possible format. Depending on the restaurant format and the brand positioning, we chose the cuisine mix, create the standard recipes and decide the presentation style.
All our recipes are created after thorough Research & Development at our end, ensuring availability of raw ingredients and seasonal produce which in turn helps in effective costing & pricing.
Menu engineering on the other hand helps to determine the pre & post production plan, costing of the dishes & enables us to do pricing of the items in a more scientific way. It is very important for all restaurants as it has a profound impact on sales, profits and guest satisfaction.
The kitchen is the backbone of all successful restaurants around the world. High real estate prices and rentals often result in small, cramped kitchens. Poorly designed kitchens can mean disaster, run into restaurant bottom lines and lead to increased employee turnover. Even a small area can be converted into a smart & efficient kitchen with professional guidance.
Our years of experience working in international standard kitchens helps us to design commercial kitchens for all kinds of formats in a very efficient way. We also design unique and efficient bars depending on the restaurant format, cuisine, target clientele & theme of the brand.
We create the SOPs & Manuals for Kitchen, Service, F&B Controls, HR & Back Office Operations which includes Purchase, Stores & Accounts. Every format requires a different system and process. We train the staff in all the SOPs and ensure its implementation. We also coach the promoters from time to time, so that they become aware of the loopholes & have a better understanding of the overall business. We help in generating daily, weekly and monthly reports which become a dashboard for the owners to view & understand the progress & shortfalls of the business.
Hiring the right candidate for the right job is also very critical for restaurant business. Every different restaurant format demands a different skill set, attitude & experience in their employees. Choosing a wrong candidate sometimes can prove to be a disaster for the brand. The ever increasing number of restaurants have led to increased attrition rate & there is a huge dearth of knowledgeable & skilled man power. We help our clients in the selection process of the restaurant as we understand better the skill set & experience that is required for the success of the brand. We prefer to hand hold our clients even after the launch of the restaurant for at least a year, till the time the brand becomes stable and consistent. We take the ownership of the recipes and train the kitchen & service staff in SOPs & recipes to achieve the desired result.
• Market Intelligence & Research Studies
• Location Feasibility
• Real Estate Sourcing for Restaurants & Hotel Groups
• Restaurant Interiors, Contracting & Project Management
• Training need identification and customized training modules
• Restaurant Operations Audit
• Restaurant Accounts Audit
• F&B Controls
• Mystery Audit Programs
• Branding & Graphics
• Restaurant IT Solutions
• Franchise Development Programme