The first year of a hotel / resort / restaurant is fundamental for its positioning. An organized opening of the hotel assures a greater efficiency of service and guest satisfaction and as consequence they assure better cost effectiveness, revenue opportunities and operating projects.

  • Brief Feasibility study (revenue verses expense).

  • Hotel /Resort/Restaurant and facilities brief

  • Consulting / inputs during design and build stages of the project

  • Development of pre-opening and manning budgets and working capital guidelines

  • Developing of food and beverage operating concepts

  • Supervision of kitchen layout designs

  • Identification, hiring, training of unit / department heads / supervisory level team

  • Recommendations on sourcing of all necessary operating equipment FOH / BOH

  • Development and implementation of marketing, advertising, public relations and sales plan