Services
Restaurants, QSR chains, hotels and franchise groups: every engagement is scoped around a measurable problem, delivered hands-on, and handed over with systems your team can run.
Project Planning
Site feasibility, layout planning and turnkey project management for kitchens and dining rooms built to global standards.
Standards Built At
McDonald's
McCafé Asia
ITC Group
Mr. Idli
Shree Balaji Group
Service Verticals
The problem
Owners juggle architects, chefs, HR and vendors separately, and the money leaks in the gaps between them.
The solution
A single accountable consultant owning the entire lifecycle: feasibility, concept, design, launch, people and operations, with standards carried over from McDonald's, ITC Hotels and Mr. Idli.
The outcome
The problem
Great food, weak numbers. Menus are priced on instinct, kitchens fight their own layout and covers stall.
The solution
Concept sharpening, kitchen workflow redesign, menu engineering with recipe standardisation and costing, plus service choreography that lifts table turns.
The outcome
The problem
Quick service lives or dies on speed of service and unit economics, and most formats are not engineered for either.
The solution
Throughput-first store design, prep and hold systems, central kitchen strategy and labour models refined across 250+ Mr. Idli outlets and the McCafé rollout in Asia.
The outcome
The problem
Rooms perform, but F&B, banquets and outlets quietly drag the P&L down.
The solution
F&B strategy, outlet and banquet profitability review, revenue management support and operating oversight, drawn from heading hospitality for ITC Group in South India.
The outcome
The problem
Franchising is launched before the model is provable, and quality collapses at outlet ten.
The solution
Franchise architecture, unit economics, territory planning, franchisee selection and the FOCO (Franchise Owned, Company Operated) model pioneered at Mr. Idli.
The outcome
The problem
Growth plans are built on ambition rather than market data, capital plans and supply capability.
The solution
Market and site selection studies, phased expansion roadmaps, capex planning, supply chain readiness and organisational design for multi-city and international growth.
The outcome
The problem
The restaurant is good but forgettable, competing on discounts instead of distinctiveness.
The solution
Positioning strategy, naming and identity direction, guest journey design and the story that makes the brand worth choosing and worth franchising.
The outcome
The problem
Openings slip by months, budgets overshoot and day one exposes everything nobody rehearsed.
The solution
Critical-path planning, licensing and vendor onboarding, equipment procurement, recruitment and training calendars, trial runs, soft launch and opening-day command.
The outcome
The problem
The business runs on the owner's memory, so standards drift the moment they step away.
The solution
Documented operating manuals for kitchen, service, hygiene and food safety, opening and closing checklists, audit formats and mystery-guest programmes.
The outcome
The problem
Multi-unit groups lose visibility, and each outlet becomes its own micro-business.
The solution
Multi-unit governance structures, KPI dashboards, cost-of-goods and labour controls, procurement discipline and periodic performance audits with turnaround plans.
The outcome
The problem
Investors see promising food businesses with no credible scale narrative or clean numbers.
The solution
Due diligence support, unit economics validation, portfolio strategy and scale narratives for capital raising and IPO-track ventures, informed by Mr. Idli's listing journey.
The outcome
How Engagements Run
Step 1
Market, site and brand diagnostics.
Step 2
Concept, kitchen, menu and financial blueprint.
Step 3
Pre-opening, hiring, training and launch.
Step 4
SOPs, audits and scale-up support.
Thirty minutes, no obligation, and a clear view of what your project needs next.
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