our services
The Audit (Data analysis and Cost Control)
Stop Bleeding Money.
Description: Most restaurants don’t fail because of bad food; they fail because of bad math. We enter your kitchen and conduct a forensic analysis of your operations to find exactly where your profit is leaking, whether it’s through waste, theft, or poor pricing.
What You Get:
Food Cost Analysis: A line-by-line review of your variance. We tell you what your food should cost vs. what you are actually spending.
Menu Engineering: We identify the “Stars” (High Profit/High Sales) and kill the “Dogs” (Low Profit/Low Sales).
Workflow Check: Identifying bottlenecks that slow down service during rush hours.
The Result: A detailed “Leakage Report” that usually saves 10-15% on food costs immediately.
From ₹9899
The Blueprint (Menu R&D + SOPs)
The “Source Code” For Your Kitchen.
Description: If your Head Chef quits tomorrow, does your menu leave with him? The Blueprint ensures the answer is NO. We build the proprietary systems, recipes, and protocols that ensure your food belongs to you, not your staff. This is the intellectual property of your brand.
What You Get:
Signature Menu R&D: Development of high-margin, brand-specific dishes that define your identity.
Standard Recipe Cards (SRCs): Gram-precise recipes with photos, yield charts, and exact costing.
Batch Prep Systems: A “Mise-en-place” schedule that standardizes flavor and reduces ticket times by 40%.
The Result: A kitchen that runs on systems, not egos. Any competent line cook can execute your menu to perfection.
From $99
The Launch (Full Turnkey Setup)
From Empty Shell to Opening Night.
Description: Opening a restaurant is chaos. We turn it into a military operation. We step in as your Interim Culinary Director to handle the heavy lifting—from designing the kitchen layout to hiring the brigade. We don’t just hand you a plan; we stand on the line and execute it.
What You Get:
Kitchen Layout & Equipment: Designing an ergonomic workflow that maximizes speed and minimizes staff fatigue.
Military-Style Training: Hiring and training your staff on hygiene, plating, and speed before the doors open.
Supply Chain Setup: Negotiating with vendors to lock in the best rates for your raw materials.
The Result: A fully operational, turnkey restaurant handed over to you on Day 30, ready for scale.
From $99
Why us ?
WHY RESTAURANTS FAIL
Most owners are held hostage by their kitchen staff. We change the power dynamic.