HOSPITALITY CONSULTANCY SERVICES is a service oriented company specialised in Restaurant customization, planning, design and development of retail and fine dining food outlets by a chef who cares connoisseurs' delight. Our goal is to maximize the return on your investment and to ensure smooth hassle-free operations. We are a leading Restaurant Consultancy firm based in Chennai, headed by an experi
enced Senior Consultants who specializes in the start up, development and smooth operations of the restaurant involving kitchen facilities planning, menu planning and the entire gamut of operations involved in the Food Services sector and Training programs. Chef Ashokaraja is a qualified Hospitality professional with international work experience spanning close to two decade. After having completed the Master’s program in Hotel Management and Catering Technology, He worked in the leading Cruise Line group in U.S.A for more than five years in the Food & Beverage Department and Managing a Chain of Multi cuisine Restaurants & Banquets at Chicago, U.S.A for 4 years. In India Chef Ashokaraja has been the consultant for many Hospitality projects involving designing, planning and setting up of Kitchens and Food Service Establishments (Restaurants). We focus on the following topics:
SITE ANALYSIS
Site Inspection, Business Feasibility, Identify the Competition
DESIGN AND DEVELOPMENT
Selection of the Designer/Architect, Kitchen Planner Selection, Kitchen Design and Planning
RESTAURANT SET UP
Setting up the restaurant work areas namely Reception, Dining area, Billing/Accounts, Kitchen, Storage and Rest rooms etc. PURCHASING
Items and Utilities
FOOD STORAGE
Logistics, Storage Area Procedures, Safety Procedures, Food Handling
FOOD PRODUCTION
Cost control, Quality Management and Procedures
RESTAURANT MENU
Concept of the Menu, Design, Contents and Pricing Strategies
RESTAURANT CONCEPT OR THEME
Interior Design suggestions and Specifications
HOURS OF OPERATION
Working Hours of the Restaurant
KITCHEN ACCESSORIES
Equipments required in cooking and associated utensils for every day usage
RESTAURANT UTILITIES
Selection of restaurant furniture, cutlery, crockery, linen, metal wares…
BILLING SYSTEMS
The software and the hardware aspects of billing
PRINTING SOLUTIONS
Design of stationery, concepts, designs and print
STAFF UNIFORMS
Design, Source and Suppliers
PRODUCT SUPPLIES
Suppliers, Product Lists
REVIEW OF EXISTING OPERATIONS
Cost control – Food and Beverage, Inventory – Materials and Utilities, Restaurant Service
STAFFING
Job Requirements, Description and Profiles, Interviews and Recruitment Processes, Hiring Recommendations
STAFF TRAINING
Guest Relations and Service aspects, Food Recipes and service, Sales techniques – up-selling, additional food ticket revenue generation
PROJECT IMPLEMENTATION - TIME SCHEDULING
Food and Bar Menu, Preliminary Menu selection and pricing, Recipe Guides, Product Lists, Trials and Food Tasting, Garnishing, Food Presentation Techniques
PRE-OPENING FORMALITIES
Planning of Inauguration, Soft Trials, Advertisement and Pre-Opening Promotional Campaigns
RESTAURANT OPENING
Supervision of the Restaurant Operations, Press Releases
POST-OPENING REQUIREMENTS AND SUGGESTIONS
Audits, Staff Performance and Morale, Cost Controls, Quality Controls
PREPARING SOPs FOR THE SUCCESSFUL OPERATION OF THE RESTAURANT
Our esteemed clients include:
• SANJEEVANAM – a chain of Health Restaurants,
• B K R Grand Hotel(3 star property in Chennai)
• Gitanjali Group of Hotels
• HOTEL ANITA PARK INN (2 star property in Chennai)
• ORANGE Cafe at SRM UNIVERSITY
• SAMCO RESTAURANT
• SKANDA MULTICUISINE RESTAURANT, Maraimalai Nagar.
• Coal & Flame Restaurant
• KAIRALI RESTAURANT
• Café YASH at MEENAKSHI MEDICAL COLEGE AND HOSPITALS
• BENSON HOSPITALITY SERVICES
• IITM Food Court Aramark Service ltd
• ISS Catering Service
• GRIMMS VILLA RESORTS – KOTAGIRI (NILGIRIS)
• EVERONN SKILLS
• SKY ACADEMIC INSTITUTIONS
• NAGAS RESTAURANT and more.
