Services
Our Services
Menu designing and conceptualization as per the theme of the restaurant
Menu designing and conceptualization involve creating a menu that aligns with the restaurant's theme, using dishes and design elements that reflect its culinary focus and brand identity.
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Standardization of Recipes, portioning and costing
Standardizing Recipes ensures consistent quality and taste. Portioning controls serving sizes, and costing calculates ingredient costs for accurate pricing and profitability.
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Designing of the entire kitchen for smooth flow of operations
Designing a kitchen for smooth operations involves optimizing layout, ensuring efficient workflow from prep to plating, minimizing movement, and maintaining safety and hygiene standards.
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Setting up processes for purchase/procurement/storage of raw materials
Identify Needs, Select Suppliers, Procure Materials, Manage Inventory, Store Properly, Inspect Quality, Keep Records.
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Hiring of senior kitchen team members
Hiring senior kitchen team members involves selecting experienced chefs with strong culinary and leadership skills who fit the restaurant's vision.
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Manning budget and forecast
Manning budget and forecast involve planning staffing costs and predicting future workforce needs to ensure the right number of employees within budget.
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Team training (practical and theoretical)
Team Training includes: Practical: Hands-on activities and exercises. Theoretical: Instruction on concepts and principles.
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Food trials and demonstrations for all cuisines (both classic and contemporary)
Food trials and demonstrations test and showcase dishes from classic and contemporary cuisines, refining Recipes and techniques.
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Food crockery selection and presentation
Food crockery selection means choosing dishes that enhance the meal's presentation, while presentation involves arranging food attractively on those dishes.
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Standardization of hygiene and operational SOPs
Standardization of hygiene and operational SOPs ensures uniform cleanliness and efficient operations through consistent guidelines and protocols.
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Identification of kitchen equipment and small wares required for day to day operations
Analyze Needs, Categorize Equipment, Identify Small Wares, Evaluate and regularly maintain and update as needed.
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POS software training for the team
Assess skills, provide guides and training, offer support, and update as needed.
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