'Consulting' being a free floating term for the various roles I have donned in restaurant projects, following are the avenues in which I have helped turn key and existing establishments grow with Well seasoned hospitality:

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• Food concept, vision & menu development

• Recipe standardization and SOPs

• Menu, hygiene & operations training

• Kitchen space layout & equipment planning

• Cost planning & control strategies

• Food styling & storytelling

 

Scope of work & timelines depend on the brand, scale and type of establishment, and usually works best with a thorough brief from prospective clients.

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Some past and present clients include;

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It happened in New York (Mumbai)

Blue Tokai coffee roasters (New Delhi)

Taj Hotels (Mumbai)

Tartine (New Delhi)

Perch wine and coffee bar (New Delhi, Mumbai)

LeVista coffee (Bangalore)

Hamoni golf club (Gurgaon)

Sitaram Ayurveda Retreats (Thrissur and Munnar)

Boilermaker (Goa)

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