Hospitality & Service Industry Consulting

 

 

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.

 

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

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

 

 

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.

 

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

 

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.