Hospitality consultants · Chennai & Tamil Nadu
A chef-led consultancy in Chennai. HRBC Hospitality Solutions guides hotels, restaurants, bakeries, cafés and caterers through strategy, kitchen and layout design, and a hands-on operational launch — with one team from first idea to first guest.
Our four verticals
HRBC stands for the businesses we live and breathe. Whichever you are building, we bring the same discipline: plan it properly, design it smartly, launch it flawlessly.
Concept, room-to-kitchen planning, F&B outlets and back-of-house efficiency for hotels and stay properties.
Hotel servicesFrom fine dine to quick service: concept, floor plan, menu, kitchen and a launch your team is ready for.
Restaurant servicesProduction-friendly bakery layouts, equipment planning and retail-counter design that balance craft with volume.
Bakery servicesCompact, profitable cafés and well-run catering kitchens, built around flow, consistency and scale.
Café & catering servicesWhat we do
Most projects go wrong in the gaps between the strategist, the designer and the operator. We close those gaps by owning all three.
Clarity before capital. We shape the idea, test it against the market and the numbers, and give you a plan you can act on.
Spaces that make service faster and teams happier. We turn requirements into precise, buildable kitchen and floor layouts.
We stay until the doors open and the team is confident. Setup, systems, training and a launch that runs on day one.
Also from HRBC
Delivery
Delivery-first menus, compact kitchens and packaging and dispatch flow.
Learn moreGrowth
Standard recipes, outlet layouts and training so your brand can repeat.
Learn moreHygiene
Deep cleaning and scheduled programmes for every kind of food business.
Learn moreLayout design
A kitchen is a machine for moving food, people and heat. We design it on paper first — so it works the day it’s built, not after three expensive fixes.
Led by a working chef
HRBC is founded and led by Executive Chef Solomon Arputha Nesan, whose career spans hotels, resorts, fine dining, QSR, cafés and bakeries.
How we work
Six steps, no surprises. You always know where your project stands and what comes next.
Your vision, budget, location and market, understood properly.
Positioning, offering and a feasibility plan you can trust.
Layouts, CAD drawings and equipment schedules.
Coordinated setup, procurement and site follow-through.
SOPs, hiring, training and a confident opening day.
Post-opening review so performance keeps improving.
Who we work with
Turn a passion for food and hospitality into a well-planned, well-funded business.
Expand, refresh or re-engineer an existing outlet for better flow and margins.
Plan F&B outlets, banquet kitchens and back-of-house that serve guests smoothly.
Compact, efficient formats that make every square foot earn its keep.
Production-grade layouts and systems built for volume and consistency.
Delivery-first menus, compact kitchens and tight operations.
Standard recipes, layouts and training that let a concept repeat.
Experience you can trust
Our team’s careers span some of the best-known names in hospitality, across India, the Middle East, Sri Lanka and beyond.
Venues and brands our team members have worked with or been associated with during their careers. All logos are trademarks of their respective owners.
Why HRBC
Advisory, design and launch under one roof means fewer hand-offs and clearer accountability.
Executive Chef Solomon Arputha Nesan plans menus, kitchens and workflows the way a real kitchen runs, designed around your menu and your people.
Every recommendation is built to be implemented, with budgets and timelines in mind.
Based in Choolaimedu, Chennai, and a phone call or WhatsApp message away.
Illustrative visuals. Project portfolio coming soon.
The HRBC story
Our mark brings together the skyline of hospitality, the cloche of fine service, and the knife and fork of every great meal, all carried on one sweeping gold line. It’s how we see the industry: connected, welcoming and crafted.
HRBC Hospitality Solutions exists to give hospitality entrepreneurs the confidence of a plan, the precision of a design and the support of a team that stays through opening day.
More about HRBCAnswer 3 quick questions and we’ll point you in the right direction. It takes about a minute.
Good to know
Quick answers about working with HRBC. Can’t find yours? Just ask us.
We help you plan, design and launch a hospitality business through three disciplines: Strategic Advisory (concept, feasibility, menu strategy), Layout Design (kitchen planning, CAD drawings, equipment layout) and Operational Launch (setup coordination, SOPs, hiring, training and pre-opening support). See the full list on our Services page.
First-time entrepreneurs, established restaurant and café owners, hotels and stay properties planning F&B outlets, bakeries, caterers and central kitchens. If you are building or improving a food and hospitality business, we can help.
Yes. We guide you from the first idea through concept, feasibility, kitchen and floor layout, setup and launch, so you aren't piecing together advice from different people.
H is for Hotel, R for Restaurant, B for Bakery and C for Café & Catering: the four sectors we serve.
Detailed CAD drawings of your kitchen and service areas, with zoning (hot, cold, prep, wash), staff and food movement flow, equipment placement, and utility and ventilation planning, all built around your menu and team so contractors and vendors can build from a clear brief.
No. We also support existing outlets that need a better layout, tighter operations, clearer SOPs or a refreshed concept, and owners who are expanding to a new outlet.
Yes. We plan delivery-first menus, compact kitchen layouts, packaging and dispatch flow, and SOPs for cloud kitchens, including multi-brand kitchens. See our cloud kitchen consulting.
Yes. We help food and beverage brands standardise recipes, outlet layouts, SOPs and training so the concept can be repeated, and we help entrepreneurs evaluate franchise outlets from an operational point of view. We do not provide legal advice. See our franchise consulting.
Yes. Through CleanFeast we offer commercial kitchen cleaning, including deep cleans, hood and canopy degreasing, pre-opening cleaning and scheduled programmes, for every kind of food business across Tamil Nadu. See our kitchen cleaning service.
Yes. We help you specify the right equipment for your menu and volumes, place it for efficient workflow, and coordinate with suppliers and contractors so that what is installed matches the design. Tell us your needs and we will confirm the exact scope for your project.
Yes. Operational Launch includes help with recruitment and staff training, along with practical SOPs, so your team is confident and consistent from the first day of service.
Our process doesn't stop at opening day. It includes a post-opening review so performance keeps improving. The exact level of follow-up support is agreed with you for each project.
It depends on the type and size of the business, the readiness of the premises, approvals and construction. After an initial consultation and a look at your space and plans, we give you a realistic timeline for your project.
Every project is different, so pricing depends on what you need: advice only, layout design, a full launch, or a combination. Contact us for an initial conversation and we will propose a scope and fee that fits your project.
Our office is at No. 4/8, Deivasigamani 2nd Street, Choolaimedu, Chennai – 600094, and we work with hospitality businesses across Tamil Nadu. If your project is in another state, please get in touch and we will tell you whether we can help.
Our office is open Mon–Sat, 9:00 AM – 7:00 PM. You can also send an enquiry or WhatsApp us any time and we will reply during office hours.
Take our one-minute quiz, call us on +91 84289 73706, WhatsApp us on +91 79041 43288, or send an enquiry through the contact form. We will set up an initial consultation to understand your project.
Still have a question?
Talk to our teamPlanning a hotel, restaurant, bakery or café?
