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Strategic Advisory, Layout Design and Operational Launch for hotels, restaurants, bakeries, cafés and caterers: engaged together or one at a time.
Core services
Every engagement is tailored. These are the building blocks we combine to fit your project, your stage and your budget.
Define who you serve, what you offer and how you stand apart in your neighbourhood and price band.
Test the idea against realistic costs, space and demand, and frame an investment plan before you commit.
Optimise menus for profitability and popularity, and develop new dishes, fusion and regional specials, café products and seasonal menus.
Manage food, labour and overhead costs, and read your profit & loss statement with confidence.
Review a premises for suitability before lease or purchase: capacity, services, access and constraints.
Plan menus, kitchen layouts and concepts for your next outlet, so growth repeats what already works.
Precise 2D layouts with zoning, equipment positions and service flow, ready for contractors and vendors.
Specify the right equipment for your menu and volumes, and place it for safe, efficient workflow.
Seating, counters, pass and circulation arranged to serve more guests comfortably.
Coordinate power, gas, water, drainage and extraction so the build team works from the same page.
Keep vendors, contractors and timelines aligned so the project reaches opening day on plan.
Practical standard operating procedures for kitchen, service and housekeeping that teams actually follow.
Chef interviews and skill assessments, plus hands-on training so kitchen and service teams meet your brand standards.
Trial runs, checklists and on-the-day support so your first guests get your best service.
Deep cleaning and scheduled daily, weekly and monthly programmes through CleanFeast, for every kind of food business.
Scheduled reviews with your management team to track progress, solve problems and align on the next goals.
Specialist services
Layout design
Detailed CAD kitchen layouts with zoning, workflow, equipment placement and ventilation planning.
Learn moreDelivery
Delivery-first menus, compact kitchens, packaging and dispatch flow, for single or multi-brand kitchens.
Learn moreGrowth
Standard recipes, outlet layouts, SOPs and training so your concept can be repeated outlet after outlet.
Learn moreVolume
Batch production workflow, standard recipes and costing for caterers and central kitchens.
Learn moreHygiene
Deep cleaning and scheduled programmes for every kind of food business, with HRBC CleanFeast.
Learn moreHotels
Outlet concepts, main and banquet kitchens, back-of-house flow and pre-opening support for hotels.
Learn moreBy sector
Guests judge a hotel by its food and flow as much as its rooms. We plan the F&B and back-of-house that make a property feel effortless.
A restaurant succeeds when concept, menu, kitchen and team pull in the same direction. We make sure they do, before the first order is taken.
A bakery is part workshop, part showroom. We design for the rhythm of production while keeping the retail experience inviting.
Small footprints leave no room for waste, and catering demands consistency at volume. We design lean spaces and repeatable systems for both.
Good to know
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.
Not sure which service you need?
Planning a hotel, restaurant, bakery or café?