Our Services....
We are a professional Food & Beverage (F&B) consultancy that provides expert guidance to plan, launch and grow your food business. Whether you’re a restaurant, café, cloud kitchen, food kiosk, industrial catering or retail food outlet – we can provide you with customized solutions, with solutions that work for you at the right time.
Some of our core services are :
Concept Development & Market Feasibilty
Unerstand the idea of investor what they wants to deliver in terms of successful business, we do our market analysis and provide the feasibilty report. Once approved we work on to develop the concept around it
A well-planned kitchen design is essential for ensuring smooth and efficient operations. Proper layout and workflow reduce unnecessary movement, enhance productivity, and promote safety. Key elements such as the strategic placement of workstations (preparation, cooking, cleaning), adequate storage, proper ventilation, and ergonomic considerations allow staff to work efficiently and comfortably. Additionally, good design supports hygiene standards, minimizes cross-contamination risks, and helps in better inventory and equipment management. Ultimately, a functional kitchen layout leads to faster service, higher quality output, and a better overall experience for staff and customers alike
Standard Operating Procedures (SOPs) are critical in F&B operations to ensure consistency, efficiency, and compliance across all aspects of the business. These documented processes provide clear guidelines for staff to follow in day-to-day tasks, covering everything from food preparation and service to hygiene and safety.
A well-planned menu is critical to the success of any food service operation. It serves as both a marketing tool and an operational blueprint. A thoughtfully designed menu aligns with the target audience’s preferences, dietary trends, and pricing expectations, helping to attract and retain customers. From an operational standpoint, it streamlines kitchen workflow, guides ingredient purchasing, reduces food waste, and improves cost control. A balanced menu also ensures consistency in quality and portioning, enhances inventory management, and supports staff efficiency. Ultimately, a well-structured menu drives profitability while delivering a satisfying and memorable dining experience.
Recipe costing is the process of calculating the total cost of all ingredients required to prepare a specific dish, portion, or menu item. It provides a clear understanding of how much each item costs to produce, helping businesses price their menu items accurately and maintain profitability.
HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food safety. It identifies, evaluates, and controls hazards (biological, chemical, and physical) that could compromise food safety in the production, preparation, and service of food. It is an internationally recognized system and is often a regulatory requirement in many countries for food businesses. We work closely with the operatonal team to guide them on each step to get the business HACCP certified
Recruitment & Training
Your food business can only be successful when you have a skilled, trained and motivated team. We provide full support in hiring the right talent for your F&B team and giving them professional training – from kitchen staff to front-of-house service team.
