FOOD & BEVERAGE - CONCEPTUALISATION AND ACTUALISATION

We give shape to your ideas – converting your thoughts to a viable, vibrant profitable business by incorporating the key elements of machines, materials and manpower.

• Cuisine Selection & Menu Development-The menu determines whether your client will walk in or give the outlet a miss. What and how the restaurant serves and how it is presented on paper is as important, at times more important than how it is served at the table.


• Restaurant Small Ware Planning – Food has to first appeal to the eye before the tongue even tastes it. The crockery, cutlery etc used play an important role in an attractive and appetizing presentation of, food . The small ware also conveys the standard of the restaurant and has to be complimentary to the restaurant's theme and interior.


• Manpower Planning & Staffing- In the Service industry the quality of service personnel is critical to the business. Manpower is a large percentage of total cost and directly impacts the profitability. Clear job descriptions with well specified qualification , personality attributes and well chalked career paths are key to right hiring and the foundation of a satisfied employee who in turn delivers quality service to delight the customers.