Marketing and Conceptualization

  • Understanding your target audience.
  • Creating the best of experience for you and your client.
  • Creating marketing strategies based on your target audience.

Location Scouting


  • Helping the client in evaluating the locality and understand the immediate clientele base.
  • Understanding the locality and suggesting the brand’s set up accordingly.
  • The promoter should be prepared to pay a consultancy charge to the agencies involved if any.

Liasoning


  • The organisation will be assisting to team-up with various parallel bodies.
  • Provide guidance wherever necessary.
  • We will also give valuable inputs to make a strong agreement with the help of a legal team appointed by us.

Food and Beverage Production

  • The organisation will be conducting a detailed survey/study based upon the target audience’s taste palate.
  • There shall also be a series of options that the team will come up with.
  • A team shall be deputed for the same in consultation with our Corporate Chef and Project Manager.
  • Cocktails and various forms of drinks according to the theme set by the promoter.
  • The drinks will be specially curated to the theme of the restaurant.
  • Pricing of the menu will vary from property to property depending on
  • Theme, Raw Materials, Target Audience

Design and Branding


  • Name of property
  • Colour Schemes
  • Typography
  • Tagline
  • Logo
  • Menu design
  • Collaterals (Tissues/Coasters/Glassware/Table mats/Bags/Parcels/Cutlery/ Crockery/Linen/Uniform)
  • Signage design
  • Graphics

Advertising


  • From the pre-launch to the Launch to the post launch
  • Calling of the right set of people
  • Collaborating with influencing bloggers
  • Social Media advertising
  • Collaboration with media houses if necessary
  • Social Media Promotions

Employee Recruiment


  • Creating a strong staff based upon the demands of the client.
  • Training them around the theme of the place.
  • All the necessary staff on the payroll of promoter will be hired at least 20 days before the launch date.
  • This staff will go through a rigorous training with our chief executive chef.

Housekeeping & Security

  • Ensure excellence in comfort and aesthetics.
  • Ensure excellence in sanitation.
  • Ensure excellence in safety
  • Safety available with all compliances.

Training and Development

  • The organisation will assist in training and development of the staff periodically
  • We shall set training manuals for weekly/monthly/quarterly trainings for the kitchenand service staff.
  • Conducting a 7 day training during the upgradations of any new food items on the menu or re-launch of a new menu
  • If needed, we might have agencies for the on ground trainings, who will be paid at actual

Food Cost

We shall assist the promoter to have an optimum food cost to maintain high profits and smooth operations

Finance & others

  • Setting up of the kitchen.
  • Hygiene and quality checks.
  • Services of a Consultant Chef.

System & Audit.

  • Systems and procedures
  • Smooth operations

Vendors for Raw Materials

  • Identify and develop vendors at competitive prices
  • Inspecting the daily sales

Insurance.

  • Ensure that the property is adequately insured if any future damages are to occur

Statutory Licenses

  • Obtaining permissions, licenses, sanctions etc. from the Government, Municipal Corporation and / or Local Authority.
  • Our organisation is not responsible for any failure in obtaining any or all of the aforesaid permissions, licenses, sanctions etc.