A method you can hold me to.
Eight steps, in order, each with a written output. You will know what is being produced this week and what it is for.
The eight step method
01
Audit and brief
Two days on site, then a written diagnosis. Nothing is proposed before the current state is measured.
02
Concept and positioning
Who it feeds, at what price, against whom. The answer decides everything downstream.
03
Kitchen and layout
Flow, stations and equipment sized to the menu, with hygiene zoning built in rather than added later.
04
Menu architecture
Sections, counts, and the sellers that carry them. Fewer dishes, better executed.
05
Costing and pricing
Plate costs, yields, and a price list that can be defended line by line.
06
Recipes and SOPs
Cards, batch sheets and station checklists, so the kitchen runs without me in it.
07
Team and training
Hiring grid, rosters, and two weeks on the pass with the team that will actually run it.
08
Handover and review
The manual, a numbers baseline, and a ninety-day check-in against that baseline.
Most consultants hand you a report. I hand you an operating system.
End to end scope
What is covered at each phase of an engagement.
| Phase | Consulting coverage |
|---|---|
| Concept | F&B concept, positioning, target guest, outlet mix |
| Design | Kitchen design, workflow, equipment, storage and service flow |
| Menu | Menu planning, food trail, recipes, costing and engineering |
| Systems | SOPs, checklists, manuals, controls and reporting |
| People | Recruitment support, training plans, assessments and role clarity |
| Training | Menu, service, kitchen and competency training |
| Audit | Kitchen, F&B, hotel, hygiene, service and operational audits |
| Opening | Trial runs, mock service, soft opening and launch readiness |
| Stabilisation | Post opening audit, corrective action and performance improvement |
| Re-opening | Gap audit, renovation readiness, operational reset and relaunch |
Common questions
How does an engagement start?
With two days on site and a written diagnosis. Nothing is proposed before the current state has been measured.
Do you work outside north India?
Yes. Engagements run pan-India, and openings have been delivered internationally. Travel and stay are quoted separately.
Can you work with a project already under construction?
Often, yes, though the earlier the better. Once equipment is ordered, some decisions are expensive to reverse.
What happens after handover?
You get the manual, a numbers baseline and a ninety-day review against that baseline. Ongoing support is a separate retainer.
What does an engagement cost?
A full A-to-Z café or restaurant opening is typically scoped between ₹4,00,000 and ₹15,00,000 as a fixed project fee. Single pieces of work, a menu engineering exercise, an audit or an SOP set, sit well below that. The number depends on covers, city, condition and how much of the team is already in place, so it is quoted after the site visit.
Do you take equity or revenue share instead of fees?
Occasionally, on the right concept. It is discussed case by case.