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Hospitality, planned by a chef.
HRBC Hospitality Solutions is a chef-led consultancy in Chennai. We help hospitality businesses get the strategy, the layout and the launch right, the first time.
Our story
Four letters, one promise.
HRBC stands for the sectors we serve: Hotel, Restaurant, Bakery, and Café & Catering.
Hospitality is unforgiving. A kitchen that doesn’t flow, a menu that doesn’t match the team, or a launch that’s rushed can undo years of dreaming and a lot of investment. HRBC was started to give owners and operators a dependable partner who has actually run these kitchens, and who sees the whole picture, from the first sketch to the first guest.
Our approach is simple: advise with clarity, design with precision, and launch with discipline. Strategic Advisory, Layout Design, Operational Launch. Three steps that belong together, delivered by one team based in Choolaimedu, Chennai.
See what we do
Meet the founder
Chef Solomon Arputha Nesan
Founder & Executive Chef
A working chef’s view of hospitality: how a kitchen really runs, what a menu really costs, and what a team really needs on opening day.
Chef Solomon’s career spans hotels, resorts, fine-dining restaurants, QSR, food courts, cinema food counters, resto-bars, cafés, and bakery & confectionery. He brings hands-on experience across Indian, regional Indian, Western and Asian cuisines, and has opened and been part of projects in India and overseas, including Dubai and Canada.
- Executive Chef recognised on a Guinness World Records title
- Hotels, resorts, fine dining, QSR, cafés, bakery & confectionery
- Indian, regional Indian, Western & Asian cuisines
- Projects opened in India, the UAE and Canada
Recognition
A Guinness World Records title, 2,586 desserts strong.
Chef Solomon is named as Executive Chef on the official certificate for the most varieties of desserts on display: 2,586, achieved by World of Food Abu Dhabi and the Emirates Culinary Guild in association with Claridge Hotel, Abu Dhabi, UAE, on 7 December 2019.
It is the same standard we bring to client projects: planning, precision and flawless execution at scale.
Hands-on experience
Projects our team has opened or been part of
From cinema food counters and pubs to bakeries, regional restaurants and hotels, across India, Dubai and Canada.
- Sathyam
- PVR
- Sherlock’s Pub & Grill
- Sunny Day
- Coffee Flipside
- Bay 6
- ID
- Novella
- Moon & Six Pence
- Prime Aroma Breads
- Claridge Hotel, Dubai
- Truffle Bake Mart, Dubai
- Marina South Indian
- Kanekonna, Kerala cuisine, Canada
Experience you can trust
Experience across leading hotels, restaurants & brands
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.
Our well-wisher & mentor
Guided by Joseph Rodriguez
HRBC is fortunate to have the guidance of Joseph Rodriguez, a hospitality professional with five decades of experience in hotels across Sri Lanka, Bahrain and India. His career includes Pegasus Reef Hotel in Colombo, Al Jazira Hotel and the Diplomat Hotel in Bahrain, River View in Vellore and Breeze Hotel in Chennai, along with senior roles at Priyadharsani Hotels & Resorts. He has trained in the UK, Dallas, Switzerland, Dubai and Saudi Arabia.
From our kitchens
Food and kitchens we care about
The mark
What our logo says
Every element in our logo stands for a part of the work.
- The skylineHotels and the built environment of hospitality.
- The sweeping gold lineFlow: of guests, of food, and of a well-run operation.
- The cloche & helping handService at its heart: warm, attentive, and generous.
- The knife & forkThe meal itself: restaurants, cafés and kitchens.
How we work
The principles behind every project
Clarity first
We make decisions with you in plain language, with numbers and drawings that anyone on your team can follow.
Design for operations
A beautiful space that is hard to run is a failure. We design for your cooks, your servers and your guests.
Practical by default
Every recommendation is made to be built, staffed and sustained within your budget and timeline.
Accountable to opening day
We don’t hand over a report and disappear. We stay with the project until you are open and confident.