The first visit is made to ascertain the size, potential, location and the suitability of the land for the project. Based on the findings, we will make our recommendations regarding the concepts and the strategies to be followed
We shall help you in identifying the interior designer and prepare a brief of the concept as envisaged by us. A rough layout is prepared for the concept along with brief description.
Planning of the Cuisine
The type of cuisine, the concept and the taste is decided taking into consideration the market report and the taste of targeted population
Designing & Planning the Kitchen
Type of cuisine and the type of service to be provided to guests is selected initially. Detailed layout plan indicating the placements of equipment as well as instructions for the execution of other services like: electrification, exhaust system, ventilation, drainage, plumbing, etc. will be drawn accordingly.
The Kitchen Equipment
Detailed cost report is prepared by us giving you the total estimate for the kitchen equipment, refrigeration, ducting and gas bank with gas piping.
Planning Stores & Miscellaneous Areas
A through planning of the store rooms (wet & dry), staff dining, changing room, toilet and administrative areas would be done in consultation with your architect/interior designer, with reference to the basic operational needs and as per statutory requirements
Appointment of Senior Personnel
Senior staff like, Manager, Ex-Chef and Accountant is appointed so that they will be well versed with the installation of the capital equipments and its operations.
Purchase of Crockery, Cutlery, Glassware, Hollow ware, Linen & Uniforms
A procurement list of these is prepared with reference to the standard of service to be introduced in the restaurant and the allotted budget.
Software Evaluation & Invitation of Quotations
We shall prepare a brief for software designers and invite quotations for the hardware & software. We shall evaluate the software packages offered and oversee the installation.
Detailed operation system will be prepared for accounting and F&B controls. Simple formats of all operational forms and registers will be introduced in consultation with your department and your senior staff for the day-to-day operations
Detailed list of personnel required will be drawn up with optimum needs for an effective operation.
Food trials are carried out in order to define the taste, texture, portion size and effective cost. Staff will be trained and mock services will be conducted to help in the smooth functioning of the restaurant.
The Opening of the Restaurant
We shall assist during the opening of the restaurant. Our team will monitor the total operational areas and provide help wherever required. Any operational problems will be rectified immediately. This support will be provided for 15 days from the opening date.
Veteran Hotel consultant in Delhi offering one stop solution for Hotel Management & Consultation that includes complete Restraunt opening, catering solutions, food service operations, post & pre planning operations.
We Vinship Restaurant Consultants expertise at offering all kinds pre opening planning and post opening planning services for Hotels, Restaurants etc. Expertising in facility planning domain we offer Budget planning, Kitchen planning, Cuisine planning, etc.
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