Expertise
Step into a world where culinary mastery is the norm, guided by the skilled hands of a chef whose creations are a testament to a lifelong dedication to the art of fine dining.
QSR Menu
- Home Delivery
- Food Truck
- Food Court
- Take Away
Quantity Cooking
- Banqueting
- Bulk Centralized Cooking
Trending
- Contemporary Indian
- Modern European
- Pan Asian
Restaurant Menu
- Bakery
- Concept development
- Confectionery
- All Day Dining
- Coffee Shop
- American Diner
- Fine Dining
Expertise
Step into a world where culinary mastery is the norm, guided by the skilled hands of a chef whose creations are a testament to a lifelong dedication to the art of fine dining.
Trending
- Contemporary Indian
- Modern European
- Pan Asian
Restaurant Menu
- Bakery
- Concept development
- Confectionery
- All Day Dining
- Coffee Shop
- American Diner
- Fine Dining
Quantity Cooking
- Banqueting
- Bulk Centralized Cooking
QSR Menu
- Home Delivery
- Food Truck
- Food Court
- Take Away
A Spectrum Of More Services Offered
Setup
- Restaurant designing with the Architect
- Kitchen setup with the designer
- Kitchen equipment sourcing
- Modernization of running kitchens
Menu creation & development
- Concept development
- Two-way driven client and customer orientation
- Incorporating latest trends and concepts
- Locality sensitivity
- Cost efficiency
- Execution friendly ideas
- Scalability of ongoing operations
Service-ware
- Showcasing crockery, cutlery and service-ware
- Packaging material
HR, Staff training
- Placement of skilled personnels
- Culinary training
- Developing chefs
- Manpower projection
- Identification & recruitment
- Training
- Policy and SOP
Resource management
- Technical production documentation
- Recipe writing
- Best practices
- Food cost assistance
- Vendor sourcing
- Recipe documentation
- Checklist documentation
- SOP documentation
- Heavy equipment listing
- Small operating equipment listing and identification
- Ingredient listing
- Critical vendor sourcing
- Food & beverage styling and photography assistance
Audits
- Food quality management
- Kitchen audit and correction
- Scheduled visits
- Identification of SOP deviation
- Deviation correction
- Quality management
Concept Development
- Feasibility study
- Location study
- Two way driven – Client & Consumer orientation
- Trend study
- Cost efficiency
- Scalability study
Kitchen
- Setup, menu Identity and training
- Research and development
- Kitchen layout planning
- Identifying kitchen equipment
- Equipment sourcing / manufacturing
- Ingredient listing
- Crockery identification
- Food trials and presentation
- Modernization of operational kitchens and menus
- KOT analysis and menu change of operational kitchens
- Chef training - Product, hygiene and soft skills
Food & Beverage Promotions
- Conducting food festivals
- Festive menus
- Seasonal introductions
- LTOs
- Promotional food and beverage menus
- Pop-ups by Chef Anuj Sarkar