Supervision & inputs viz. conceptualization the Brand Name, Theme, Cuisine, Design.
Help in recruitment, training, setting up SOP’s .
Menu Designing, implementation, including food trails, costing , recipe standardization.
Help to finalize equipment, designs and specifications.
Kitchen design, layout & coordination.
Suggestion viz the POS and BOH inventory & payroll systems & implementation.
Finalization of bill of quantities for FOH & BOH requirements.
Help sourcing raw materials, imported ingredients.
Help in sourcing crockery, cutlery, glassware ,linen ,uniform , as per the theme of the Project.
Planning of marketing & sales strategies.
Culinary experience enhancement.