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Hotel Operations & Food services planning

Our team of professionals develop the core concept for Hotels and Restaurants. We create SOP’s (Standard Operating Procedures) and train the staff. We facilitate setting up of operations.

Feasibility study:

At the pre-conceptual stage, we offer our services for the study of viability and feasibility. We ascertaiestimated footfall, average spend, and operating cost.

Planning of the Food Outlets: Planning of the food outlets is bifurcated into two categories:-

a) Concept

Creating an experience based concept such that it offers the client a varied range of Food, Beverage, Service and ambiance.

b) Menu

Create and envision the type of food, that is acceptable to the particular target segment as well as lives up to its intrinsic promise to be differentiated against other offerings in the market.

Management Consultancy:

We support the management in creating strategies for Branding and social media management, revenue generation, cost control measures and Operations.

Facility Planning:

Planning and Designing of FOH and BOH areas for efficient space utilization and smooth operations. We submit detailed Service Drawings of Electrical, Plumbing, Gas, Exhaust, Fresh air, etc.