Scope of work:

IDEATION OF CONCEPT
With creative agency
Name and generation concept
Brand identity and logo design
Menu design
Restaurants theme ( with architect and designer)

RESTAURANT DESIGN ( It’s all about five senses)
With architect and civil design team
Mood board
Ergonomic use of space
Bifurcation of front of the house and back of the house
Music genre
AV equipment suggestion
Seating layout
Suggested table setting , colour schemes and accessories and decor

KITCHEN PLANNING
with kitchen fabricator
Kitchen layout
Multi-use of Kitchen Equipment
A detailed plan & design with exact specifications of materials shared
A Right civil, electrical, drainage and storage planning suggested
Properly planned exhaust & fresh-air system.
Ensured the kitchen is apt for display

MENU PLANNING
Creation of menu items
Recipe development
Kitchen management as per the menu
Food cost and selling price evaluation
Food presentation
Kitchen manual
Service manual
Standard purchase specification

PROCUREMENT
With procurement team of promoters

Kitchen Equipment vendors
Staff Uniform Printing Companies
Cutlery & Crockery Suppliers
Contractors for setup execution, & monitoring their work qualities

SOP AND TRAINING
Hygiene & Safety SOP’s
Food Production SOPs
Sales and purchase SOP’s
Standardization of Recipes
Wastage Control SOPs
Kitchen SOPs & Checklists
Bar SOP’s & Checklists
Reporting Structures to management
Cash Handling SOPs
First In First Out (FIFO)
Storage SOP’s
Inventory Management
Service SOPs
Guest Relations
HR Policies & Company Structure