Design and Layout: Our team of experienced designers will work closely with you to develop a functional and ergonomic layout that minimizes space utilization with
promoting efficient workflow. This includes strategically placing cooking stations, prep areas, storage units, and essential kitchen equipment
Equipment Procurement: We will provide a detailed list of recommended kitchen equipment based on your menu and operational needs. Our expertise in the industry
allows us to guide you in selecting high-quality, energy-efficient, and cost-effective equipment from reputable suppliers.
Menu-Centric Approach: Our consultants will collaborate with your culinary team to ensure that the kitchen layout and equipment selection are optimized to support the menu offerings. This includes considering specialized equipment for unique dishes and accommodating future menu expansions.
Manpower Planning: We will assess the kitchen's staffing requirements, considering factors such as menu complexity, peak hours, and preparation processes. we will provide recommendations for the ideal number of Staff of BOH (Back of House) and FOH (Front Of the House) their roles, and responsibilities.
Staff Training: To ensure a smooth transition to the new kitchen setup, we will provide comprehensive training sessions for your kitchen staff and Service Staff. This will cover equipment operation, food safety practices, efficient workflow, and teamwork, all aimed at enhancing productivity and maintaining food quality. Recipe Development & standards.
Expertise: Our team brings years of experience in kitchen design, equipment selection, and operational optimization, ensuring a successful project outcome.
Team Members
Chef S Sudha Kumar
(Chairman, Culinary Legend & a Veteran)
Dr. (Chef) S Nitin Prakash (Culinary Director - Spl. In Continental, English Breakfast, Bakery & Confectionery, Indian Cuisines. Brings Innovation & adapts latest trends in food preparation & service)
Stanley Ashirwad
(F&B Service, Manpower Supply Expert)
Chef Bharath Kumar
(HOD, Spl. In Indian Cuisine)
Chef Atul Antony
(HOD, Spl. In Bakery & Confectionery)
Achievements
Customization: We understand that each project is unique. Our solutions are tailored to your culinary concept, budget, and growth aspirations.
Vendor Relationships: With established relationships with leading kitchen equipment suppliers, we can help you acquire the best equipment with competitive prices.
Training Excellence: Our training programs empower your kitchen staff to deliver consistent quality while operating efficiently and safely
Food Startups:-
We will help in Food Entrepreneurs by conducting Brain Storming sessions in identifying the Successful business model
Preparation of details project Reports based on the financial investment required, technical, nontechnical, feasibility report will be provided for the project proposed.
Expertise we offer an the below model
Food factory Consultancy - Our team include experts team food Technologist who can develop products that include Fruit Vegetable Food Products ------
Example: Priority of Fresh Fruits of packing tea of includes safely spice mix ready to eat ready to serve, ready to cook
Bakery unit: we can help in up of multiple bakery food product bread unit cookies products
