Engagements are scoped from this list, but they are never delivered in isolation — a menu is costed against a kitchen that a manpower plan can actually staff.
Concept to contribution margin, engineered as one system.
We take a restaurant from an idea on paper to a unit that holds its margin through year three — positioning, format, footprint, cost architecture and the operating discipline that protects all four.
High-frequency formats built for throughput and repeat.
Café economics live or die on covers per hour and average bill. We design the beverage programme, the counter flow and the day-part strategy so both move in the right direction at once.
F&B that stops subsidising rooms and starts carrying them.
For hotels and resorts we restructure the entire F&B division — outlets, banqueting, in-room dining and the back-of-house that feeds them — into a profit centre with its own accountability.
Delivery-native brands with aggregator maths that work.
Commission, packaging and rider economics decide a delivery brand's fate before the first order. We build multi-brand kitchens where the contribution margin survives the aggregator cut.
Every square foot audited for output, hygiene and flow.
Kitchen layout is the single largest permanent constraint on a hospitality business. We plan for peak-hour throughput, statutory compliance and a service line that does not fight itself.
SOPs that outlive the manager who wrote them.
We install the operating system — opening and closing discipline, inventory control, wastage tracking, shift structure — and document it so performance survives staff turnover.
Costed, categorised and laid out to steer the order.
Each dish is plotted on contribution margin against popularity, then the menu is re-engineered — pricing, placement, portioning and naming — to move guests toward what actually earns.
Service standards taught on the floor, not in a binder.
Modular training for kitchen, service and management teams — delivered on your floor, assessed against a defined standard, and reinforced with a train-the-trainer layer for the long run.
The right team, sized to your covers — not to habit.
We build the org chart from the operating model backwards, then recruit and screen against it, so labour cost tracks revenue instead of drifting above it.
A critical path from licence to first cover.
Licensing, procurement, vendor onboarding, trial runs and soft launch — sequenced on a dated critical path so opening day arrives with the business already rehearsed.
Repeat the unit without diluting what made it work.
Site selection, capital planning and a replication playbook that lets outlet three perform like outlet one — the point at which most Indian hospitality brands quietly break.
A brand packaged so someone else can run it properly.
We convert a proven operation into a franchisable asset — the manual, the economics, the territory model and the audit regime that keeps every franchisee on standard.
A mandate moves through the same sequence every time. Nothing is skipped and nothing runs in parallel that shouldn't.
Market, site, competition and capital. We establish what is actually possible before anyone commits a rupee to design.
Tell us the format, the city and the number you need to hit. We will tell you, honestly, whether it is achievable — and what it takes.
