We provide consultancy services to the Hotel's & all kinds of food outlets. Revenues
2. Costs
3. Pay roll & related costs
4. Operational expenses
5. Media plan
9.
Our core services are focused on:
(1) New Concept Development & Launch
New Operators, seeking a consultant for a feasibility studies, build out and Creating an efficient, turnkey and profitable unit from day one. We deal in
Boutique hotels, motels, hotels, restaurants, clubs, cafes, pastry shops, ice cream
Parlors, food courts, banquet halls, catering companies, kitchen designing
&
Shopping malls the nationwide quick servers. (2) Developing & Growing an existing concept
Franchise , Licensing or private growth all require concept modification, legal support, documentation and a corporate& unit infrastructure to allow for replication whilst still maintaining the quality, service & customer experience. (3) Turnaround & Concept Repositioning of underperforming units
Providing debt workout, operational overhauls and bringing a distressed unit into expedited profitability whist managing historic complications and imminent threats. (4) Performance Consulting & Restaurant Science
Taking an existing unit and further pushing yield management to maximize the Opportunity, operational efficiencies and deploying restaurant Revenue
Management program to increase revenues and ultimately the bottom line. Restaurant Consultancy Services
Our consultants provide our clients with the advice they need to
create, reposition, and reinvigorate or turnaround their business and their brands. New Restaurant
From inception to opening and everything in between, our restaurant consultants understand the entire scope of the project and the requirements to ensure profitability and maximize unit capability. Across all styles and cuisines, providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit leaving nothing to chance
Restaurant Growth
Assisting in the steps and requirements needed to grow profitably, combined with the systems to build a prototype to a national multi unit business model in an automated, efficient and profitable manner our consultants have grown units from 1-80. Opening a single restaurant vs opening a prototype for growth requires a unique skill set and back of house infrastructure that can be expanded based on replication. Restaurant Turnaround
Providing the steps and requirements needed to assist underperforming restaurants faced with complex financial and/or operational issues to bring about immediate profitability or exit strategies. Our consultants make swift concept modifications to drive profitability whilst managing the debt workout or other legal, taxation and historic issues associated with a distress location. Restaurant audit & analysis
On Site 10 Day Restaurant Consultant Boot Camp designed to evaluate, audit, identify and report how you can save money, make money and deliver a customer demanded restaurant designed for growth. The 10 Day Intensive provides an immediate ROI and answers to our restaurant customers who need assistance but not a long term engagement. Restaurant Owners seeking to learn understand and implement changes to deliver a more profitable product. Very often a business does not need the new concept designed for them, the growth executed on their behalf or the turnaround plan implemented. Instead operators need a 10 day intensive to understand their business, their products and their customers – most importantly what is needed to mitigate risk, increase profitability, decrease expenses and create a road map for growth, expansion and potentially exit. Under this “Boot Camp” scenario we provide a 10 day intensive program to audit your business with you and create the protocols and policies for lasting profits and opportunities for growth. To many who utilize this program, the value is having a Director Of Operations On Site to answer the millions of questions and show step-by-step what they should be undertaking when they assume the “Operations” titles. Your business is left with a complete road map of the challenges to overcome, modifications required and expected best path to greatest return. The following is an informal list of boot camp deliverables; items we expect to go over together and understand in more detail. Application to each restaurant is case specific
Scope of work
1-NEW PROJECTS
Hotels, Motels, Resorts, Restaurants, Cafes, Ice cream parlors, Staff cafeteria, Banquet halls & Pastry shops
A) Feasibility
B) Allocations of the areas
C) Coordination with Architect ( designing of the project)
D) Coordination with Interior Designer ( interior jobs)
E) Coordination with HVAC Company ( regarding HVAC work)
F) Coordination with Plumbing Engineering company ( regarding Plumbing work)
G) Coordination with Construction company/Project manager ( regarding Construction work)
H) Coordination with Electrical company ( regarding Electrical work)
I) Coordination with Sound Engineer ( regarding sound systems)
J) Coordination with Graphic Designer ( regarding all the printing materials)
K) Coordination with Purchasing department ( regarding the purchasing of Kitchen, Laundry, Engineering & housekeeping equipment’s)
L) List of crockery, cutlery, glassware & utensils
M) List of furniture
N) List of linen/uniforms
O) Coordination with the Advertising Company ( regarding marketing & advertising)
P) Company policy & procedures
Q) Company rules, regulations &systems
R) Manuals
S) Training manuals
T) Budgeting & forecasting
U) Pay roll structure
V) Staff hiring
W) Staff training
X) Energy conservation Plan
Y) Restaurants Concepts
Z) Menu Planning/Costing& pricing
AA) Printing Material
BB) Business plan
Grand opening of the project
2-OPENING OF THE NEW HOTEL
A) Budgeting & forecasting for all the earning & nonearning departments
1. Management expenses
6. P&L statement
7. Action plan to achieve revenues & costs
B) Advertisement Plan
8. Direct mails
10. Hotel news letter
11. Grand dinner on opening for all the multinational companies to introduce the hotel
(Complete plan for the party)
C) Sales & marketing plan
12. Plan to achieve budgeted revenues
13. Sales call plan
14. Sales kit
15. Newsletter design
16. Room rates
17. Top companies list with phone no & addresses
D) Public Relation
18. Public relation manager is in touch with media
19. Hotel coverage plan
20. In touch with all the multinational companies
E) Hotel
21. Is ready according to check list of different departments
22. Policy & procedures of the hotels are ready
23. Staff strength according to the budget
24. General store is ready with all kinds of stuff
25. All the vendors are hired( vendor sourcing)
26. Hotel is registered with different Government department
27. Hotel rating is approved by the Pakistan tourism department
F) Staff training
28. Different departments of the hotel
G) Food outlets
29. Restaurant menus
(Menu planning, costing, pricing, designing & printing)
(Room service Menu, costing, pricing, designing & printing)
(Banquet Menus, costing, pricing, designing & printing)
30. Menu trials
31. All the printing material regarding f&b
32. Food production area is ready to deliver
33. Linen
34. Uniforms
H) Rooms division
35. Rooms are ready
36. Guest amenities wash rooms
37. Guest stationary
38. Linen
39. Uniforms
40. Printing material
41. Health club
42. Swimming pool
43. Telephone exchange
44. Front office
45. Laundry section is ready
I) Engineering department
46. Air conditioning
47. Generator
48. Hot water/Fresh water
49. Gas
3-KITCHEN DESIGNING
The planning of a kitchen is part of the overall plan of the Food & Beverage department. A well worked out concept of the entire F & B areas and its various departments are of vital importance so as to ensure smooth interaction
*PEARL CONTINENTAL BHURBAN
(As a member of the opening team)
- Nadia restaurant/Kitchen
- Lobby lounge
- Ice cream parlor
- Terrace restaurant
- Banquet halls
* PEARL CONTINENTAL LAHORE NEW WING
(As a member of the opening team)
- Marco polo/Kitchen
- Chinese restaurant/Kitchen
- Nadia tea lounge/Pantry
- Steak house
- Club
- Crystal ball room
- Banquet halls
- Air line Catering
- Bulk Kitchen
-Room service kitchen
* PASTA RESTAURANT LAHORE
(First Italian restaurant of the city)
(As Consultant)
* ORIENT EXPRESS ISLAMABAD
(Western cuisine)
(As Consultant)
* POLKA ICECREAM PARLORS LAHORE
(As Consultant)
* MOTOEWAY COUNTRY RESTAURANTS BHERA
(As Consultant)
* AZAD MEGA MART MIRPUR
(As Consultant)
1 Banquet hall/ Kitchen
2 Restaurant. Kitchen
3 Salad parlor
4 Butcher shop
5 Bakery shop
* INTERIOR / CAFÉ ROCK GULBERG LAHORE
* EXECUTIVE CAFETERIA KITCHEN IG POLICE OFFICE
LAHORE CAN CATER 1,600 PERSONS In four shifts)
* INVOLVED IN HOSPITAL KITCHEN DESIGNING AS HOTEL EXECUTIVE
1 Sheikh Zahid hospital
- PROJECTS IN HAND
1 FOUR STAR HOTEL FEROZPUR ROAD LAHORE
2 LAHORE GYMKHANA FOOD & BEVERAGE DEPARTMENT
Our consultants provide our clients with the advice they need to
create, reposition, and reinvigorate or turnaround their business and their brands. Across all styles and cuisines, providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit leaving nothing to chance
Restaurant Growth
Assisting in the steps and requirements needed to grow profitably, combined with the systems to build a prototype to a national multi unit business model in an automated, efficient and profitable manner our consultants have grown units
