Restaurant consulting
Planned by a chef, built for your business
Opening a restaurant in Chennai means serving a city that knows its food. Guests compare you with the family-run tiffin counters, the Chettinad kitchens and the new-generation bistros all at once, so the concept, the menu and the kitchen have to be right from day one. HRBC Hospitality Solutions is a chef-led restaurant consultancy that plans all three together.
Led by Executive Chef Solomon Arputha Nesan, we work on everything between a rough idea and a confident opening: concept and positioning, menu engineering, kitchen and dining-room layout, equipment planning, SOPs, hiring and training. Whether you are building a fine-dine room, a casual restaurant or a quick-service outlet, you get one accountable team instead of four separate advisers.
How we help
What we do for you
Concept & positioning
Define who you serve, what you offer and how you stand apart in your neighbourhood and price band, before you sign a lease.
Feasibility & budgeting
Test the idea against realistic space, set-up and running costs so you invest with your eyes open.
Menu engineering & R&D
A menu your kitchen can execute consistently and that earns well, balanced for popularity, margin and preparation time.
Kitchen & floor layout
CAD layouts that separate hot, cold, prep and wash zones, plan staff and food movement, and keep service fast at peak hours.
Equipment planning
Specify the right equipment for your menu and volumes, and place it for safe, efficient workflow.
SOPs, hiring & launch
Chef and service hiring, training, written procedures and a soft launch, so your first guest gets your best service.
Planning checklist
Before you open a restaurant in Chennai
Use this as a starting point. We tailor it to your premises, format and budget.
- A location with the right footfall and frontage, and kitchen-ready services: power load, water, gas, drainage and extraction
- A menu sized to your kitchen and team, with vegetarian and non-vegetarian preparation planned separately where needed
- A kitchen layout designed on paper before any civil work starts
- Licences and approvals such as FSSAI, GST registration, a local trade licence and fire-safety clearance, depending on your size and format
- A realistic opening budget with a working-capital cushion for the first months
- Trained staff and written SOPs in place before the soft launch
Good to know
Frequently asked questions
How much does it cost to hire a restaurant consultant in Chennai?
It depends on whether you need advice only, layout design, or a full launch with hiring and training. We scope each project after an initial conversation and propose a fee that fits it. Contact us to discuss yours.
Can you help if I already own a restaurant?
Yes. We review layouts, menus, costs and SOPs for existing restaurants and help you improve flow, margins and consistency, or plan a second outlet.
Do you design the kitchen as well as the concept?
Yes. Kitchen and layout design is one of our core services, so the concept, menu and kitchen are planned together and the design fits how your restaurant will actually run. See our kitchen layout design service.
How long does it take to open a restaurant with your help?
It depends on the format, the premises and approvals. After we see your space and plans, we give you a realistic timeline for your project.