KITCHEN AND FACILITY PLANNING

As per the studies, poor Kitchen/facility planning of a hotel is rated as one of the prime reason for the ineffective hotel services. This remains the topmost neglected area in planning, as the primary focus of owners remains in revenue producing centers. The clarity of the workflow attributes in designing a good restaurant/kitchen/hotel facility. We together with our diverse experience of architects, chefs, Food & Beverage Manager, House Keeper, Engineers help you design the property as per safety and regulatory norms of FHRAI. Our list of services include

  • Advisory on different norms/govt. regulations for the construction of Hotels/Restaurant.
  • Drawings of the Kitchen and Hotel Facility.
  • Modification/amendment advisory in construction for the ongoing projects.

MENU PLANNING & FOOD DESIGNING

  • Menu Merchandising
  • Menu Engineering
  • Designing menu and lay outing
  • Evaluating food and beverage pricing based on the location
  • Precosting, Receipe Development, Presentation of the product

TRAININGS & SKILL DEVELOPMENT

We help you provide on job training and classroom training

  • Table etiquetes
  • Laying Tables
  • Personality development training ( Personal Hygiene & Communication)
  • Food Production
  • Food innovation
  • Understanding Cost, yield management
  • Waste Management
  • Food Safety & Security

REVENUE & YIELD MANAGEMENT

  • Working on Pricing models for room, food, beverages and other revenue producing departments
  • Best practices for hotel yield
  • Waste management

CONSULTING & ADVISORY

  • Investment Decision & Assessing market potential
  • Market Research & Trends
  • Negotiating with Collaborators/Stakeholders
  • Market Surveys & Studies
  • Preparation of techno-economic feasibility reports
  • Strategic Planning (Mision, Vision)
  • Identification and selection of plant and machinery
  • Concept development, Property Development & Facility Planning
  • Manufacturing process
  • Technical marketing & commercial counseling
  • General Guidance

 

OPERATIONS MANAGEMENT

  • Selection of Vendors for Crockery, furniture, decor items, linen etc
  • Staff recruitment, selection and induction of employees
  • Training & retraining
  • Precosting, Receipe development, Presentation of the product
  • Departmental SOPs
  • Review management
  • Customer Management

SALES & MARKETING

  • Assessing the market need/requirement for the product/service we offer
  • Identifying the target customers
  • Understanding competitors’ product/services
  • Defining marketing goals, the strategies & the marketing budget.
  • Marketing channels selection, its timelines, and campaigns
  • Coordinating with different marketing channels
  • Digital Marketing – SEO, SEM, SMM, Photography, Printing, Brochure designing, Business Stationary, Website development,
  • Logo making etc

LEGAL SUPPORT

  • Advisory on the kind of licenses required for incorporation

OTHER SERVICES

  • Auditing of Hotel/Restaurants
  • Vendor Selection