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ABOUT HOSPITALITY & SERVICE CONSULTING We work in hospitality because we love it and your customers do too. We put ourselves in their shoes every time, so you can be assured you're getting a solution that helps your customers. Our expertise allows our clients to grow as healthier, stronger organizations.
We help hotels, restaurants, and private clubs maximize success. Our practical, real-world approach and vibrant strategic business planning will assist you in meeting the specific goals of your business or organization.
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OUR EXPERTISE
- Business Planning
- Concept Development
- Location Feasibility
- Menu Planning
- Culinology
- Mixology
- Product Development
- Costing & Pricing
- Process Engineering
- Menu Designing
- Kitchen Planning
- Recruitment & Training
- Launch & Brand Building
- Post Launch Operations
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Profitability
- Inspection of existing Property facilities
- Market research and feasibility of the project
- Conceptualisation
- Planning and Cost projection
- Licensing and legal procedures
- Supervision of Property upgradation
- Front Office: Administration And Training
- Staff Recruitment : Administration and Training
- Food And Beverage Service.(Planning, Administration)
- Food Production: Administration and Training
- Raw Materials Purchasing
- Kitchen Planning
- Menu Planning
- Housekeeping: Administration And Training
- Maintaining Of Accounts
- Marketing: Branding, Resort Promotions, Creating and Pricing of various resort products, selling the products
- Overall Functioning and management
- Private Club Consulting
- Restaurant Business Development
- Kitchen Planning
- Restaurant Planning
- Interior decoration & Operations coordination
- Recruitment for all levels / types of hospitality staff
- Progress Report
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PROJECT ACTION PLAN FOR RESTAURANTS
Stage 1: Pre-Feasibility Stage:
- Technically assess suitability of the site for operations
- Finalise the concept
- Prepare Budgeted Capex Projection
- Draft the site and prepare zoning
Project Coordination Services
- Architect’s Design & Specification
- Master Planning: Cost Estimate, Suppliers, Contractors, Tenders, etc.
- Engineering Planning.
- Interior Design Coordination.
- Graphics & Ad-Design Selection.
- Printing Agency Selection & Coordination.
- Coordination of Various Agencies.
Stage2:Design Scope
- Plan the interiors in consultation with F&B/ HVAC/ sound system and any other consultants
- Discuss the draft sketches & make such modification as suggested/finalized by you
- Providing material boards and color charts and the necessary visuals to freeze a concept
- Samples for textures, fabrics, and materials will be proposed
F&B Scope
- Equipment Layout & Facility Planning for Kitchens, Bar, Stores etc
- Sourcing and Ordering of equipment : Deliverables:
- Layout plans of Kitchen and Back of the House areas
- BOQ with detailed Technical Specifications of equipment required
- Assistance in identifying vendors and sourcing of the equipment
Stage3:Design Scope II On the approval of layouts as proposed in Stage I plan for the various areas will be finalized:
- Civil layout
- Electrical point plan
- Toilet details
- Wall Elevation Design
- Reflected Wall & Ceiling plans
- Flooring Layouts
- Details of Fixtures & Fittings, Acoustics & Lighting Design ( in consultation with vendors involved)
- Design of furniture and furnishings
- Restaurant façade elevations & F&B Scope
On approval of Layouts proposed in Stage 1-completion and handover of all Facility Planning related documents. Presentation of logo, masthead and external signage.
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Deliverables:
- Final Drawings for the following
- Kitchen, Store and Bar Layout including Civil work details as required
- Detailed Electrical plan for concerned areas
- Detailed Plumbing Plan for concerned areas
- Gas Pipeline
- Exhaust and Fresh Air Layout and System
Stage4:Design Scope
- As per the approval of designs in Stage II, a detailed BOQ will be prepared and will be circulated amongst contractors for an estimate
- Assisting you in finalizing a contractor based on their respective quotations and quality standardsF&B Scope
- Based on elevations, overall color schemes, and interior design detailing as finalized with the Design team
- Design and detailing of Service ware, Disposables, Crockery, Cutlery, Glassware and Kitchen Accessories
- Design of linen and uniforms
- Sourcing and Ordering of the aforementioned
- Presentation of corporate stationery, menu jacket, bill folder, coaster and mailer design
Deliverables:
- Listing of requirements of Service ware, Disposables, Glassware, Crockery, Cutlery and Accessories
- Assistance in identifying appropriate vendors/ suppliers
- Ordering of aforementioned items
- Identification of linen and uniform requirements
- Detailing of Uniform and Linen design
Stage5:Design Scope Site work and supervision
- Check & approve contractor’s shop drawings, if any
- Periodic site visit & supervision<
- Advise on progress & quality of work
- Advise on any increase in total authorized costs, quantity of materials etc
- Check contractors bills & certify payments
- Sourcing for necessary accessories such as paintings, prints, sculptures and artifacts
F&B Scope
• Hiring of staff- Kitchen and F & B Service • Preparation of Menu - Food and Beverage Deliverables: • Identification of staffing requirements • Advertising, interviewing and hiring of operational staff Pre opening Stage:Design Scope Hand-over Stage • Certify virtual completion of the works • Prepare an interior finishing distress list and co-ordinate with contractor for the completion of the same • Supervise furniture layout and accessorization at site F&B Scope • Training of staff • Commissioning of the restaurant • Standard operating systems and procedures for all operational areasDeliverables: • Final Menu Trials shall be conducted • Training of all Kitchen Staff in Food Production • Bar and Restaurant Training for all Restaurant Staff • Preparation for launch • Preparation of Standard Operating Procedures- Manual and Computerized Including Standardized Recipe cards, Cocktail cards and F & B Control procedure
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MANAGEMENT CONSULTING: Overall Functioning and management of the hotel. Consultancy services to those entering the Hospitality industry in maintenance of industry norms and standardization of operations in hotels, resorts and restaurants.
- We work on Revenue sharing based model with an Initial Set up Fee for managing your Hotel.
- We will appreciate if there is no Involvement and Interferences regarding the running of the hotel.
- We shall maintain transparency accounts and other financial details shall be shared with your company in a regular basis.
- We shall require a few changes to be done in the building according to our requirements which shall be communicated after a thorough visit to the hotel.
- All our Prescribed Standards and Specifications needs to be followed by your company.
- We shall be responsible to appoint a well trained marketing team to handle the
marketing aspect and expansion of business, publicity, etc.
- All direct and Indirect costs like salaries and wages, Pension funds, Gratuity, raw material costs, energy bills, licensing fees, Investment cost, Cost of structuring and de-structuring etc shall be borne by the Owners. We shall recruit appropriate staff for easy functioning of the resort, the salary of which shall be borne by the Hotel.
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