Hotel food and beverage consulting
Planned by a chef, built for your business
A hotel is judged on its food as much as its rooms. Breakfast service, the all-day restaurant, banquets, room service and the bar all draw on the same kitchens and teams, so small planning errors multiply across every outlet. HRBC Hospitality Solutions helps hotels and stay properties plan food and beverage operations that run smoothly from the first day.
Chef Solomon Arputha Nesan’s career spans hotels, resorts and fine dining, including being named Executive Chef on a Guinness World Records title for the most varieties of desserts on display (Abu Dhabi, 2019). Our mentor Joseph Rodriguez adds five decades of hotel experience across Sri Lanka, Bahrain and India. We bring that depth to new hotels, refurbishments and independent outlets inside hotels.
How we help
What we do for you
F&B outlet concepts
All-day dining, specialty restaurants, cafés, bars and banquets, right-sized for your property and guest profile.
Main & banquet kitchens
Layouts that handle banquet peaks and daily à la carte service without choking the pass.
Back-of-house flow
Receiving, storage, preparation, dishwashing and waste routes designed to be hygienic and efficient.
Menu & costing
Menus that suit the kitchen, the brigade and the guest, with food-cost control built in.
SOPs for kitchen & service
Practical standard operating procedures for kitchen, service and stewarding teams.
Pre-opening & training
Hiring support, brigade training, trial services and opening-week support.
Planning checklist
Before you launch hotel food and beverage
Use this as a starting point. We tailor it to your premises, format and budget.
- Define each outlet’s role, hours and guest segment before the kitchen is drawn
- Size the main kitchen, banquet kitchen and stores to peak demand, not the average
- Plan lifts, service routes and room-service flow early
- Confirm power, gas, water, drainage and extraction capacity with your contractors
- Confirm licences and approvals, such as FSSAI, fire safety and any liquor-related licences where applicable, with the authorities
- Hire and train the brigade ahead of trial services
Good to know
Frequently asked questions
Do you work with new hotels or existing ones?
Both. We support new builds, refurbishments and the repositioning of a single outlet inside an existing hotel.
Can you plan only the kitchen and not the whole hotel?
Yes. The scope is flexible: a single outlet, a kitchen layout, or the full food and beverage operation. See our kitchen layout design service.
Do you help train the F&B team?
Yes. Operational Launch includes hiring support, chef and service training, and written SOPs.
Where is HRBC based?
Our office is at No. 4/8, Deivasigamani 2nd Street, Choolaimedu, Chennai – 600094, and we work with hotels across Tamil Nadu. If your property is elsewhere, get in touch and we will tell you whether we can help.