A hotel opening delivered under corporate F&B leadership, one of six for the group across India and Zanzibar.
The scope followed the same order as the others: the outlet mix before the drawing, the menu before the equipment schedule, and the team on the pass before the first guest.
- F&B concept and outlet mix
- Kitchen planning and equipment specification
- Menu development and costing
- SOPs, recipe cards and station checklists
- Opening team training and trial service
