360° Hospitality Consultancy

You dream, We deliver!


  • Conceptualization & Ideation

    A unique differentiator is what will make your restaurant rise above the clutter. The seed idea needs to be nurtured and given life. The process, from the inception till the development of an idea to a concept product, is both a cerebral and practical process. The theme, cuisine, look & feel of the restaurant, crockery, cutlery & glassware selection, staff uniform, music philosophy, olfaction and aural philosophy are all, in conjunction, potential key differentiators in developing a concept. Everything has to be integrated seamlessly in order to broadcast the correct message for the brand. 

    We develop dining concepts suited for the market, which are relevant and in tune with the current & future F&B trends. This is the most important step as it sets the tone and focus for the entire business model, involving interaction with the promoters and detailed drilled down discussions with the incubating team, to pin-point the set of opportunities at hand and zeroing on a particular cuisine and format. Our collaborative efforts and inputs help in working out a concept which outlines the expectations of the promoters and integrates the same with the F&B format, be it a fine-dine, casual-dine, café, QSR, gastro-pub, food truck etc.

  • Budgeting AND P&L

    Depending on the restaurant concept and chosen format, we create the CAPEX & the OPEX sheets based on prudent assumptions. This enables the promoter to understand the budget, stage-wise requirement of funds and funds flow for a swift and smooth evolution of the project till launch date, and also for unencumbered operations for the first six months to a year. A P&L sheet for 3 years is prepared based on sales assumptions with ROI indications. Working out these numbers in a practical way is perhaps the most important factor before getting into the restaurant business.

  • Menu development & Engineering

    Innovative F&B is our core strength. We look forward to develop all kinds of food & beverage menus in every possible format. Depending on the restaurant parameters, we choose the cuisine or cuisine mix, create the standard and sub-recipes and zero-in on attractive presentation styles.

    All our recipes are created after intense R & D, so that while being creative, the easy availability of their raw ingredients and seasonal produce is ensured, which helps in effective costing & pricing. 

    Menu engineering is an essential tool to determine what should be on the menu in the medium and long term and what has to make its way out. This process is also imperative in order to finalise pre & post production plans, do effective costing and pricing of the dishes & analyse the feedback of each menu item in a more scientific way. It is very important for all restaurants as it has a profound impact on sales, profits and guest satisfaction.

  • Kitchen & Bar Design

    The kitchen is the backbone of all successful restaurants around the world. Every new-age gimmick employed by eateries these days to grab attention only lasts that long. In the end, people will come back to your restaurant for your food, or not at all. So it is advisable not to compromise on your kitchen design and facilities.

    These days, high real-estate prices and rentals often result in small, cramped kitchens. And poorly designed kitchens can mean disaster, invade restaurant bottom lines and lead to increased employee turnover. On the other hand, the disadvantage of limited space can actually be turned into an advantage with skilful spatial design. Even a small area can be converted into a smart & efficient kitchen with professional guidance.

    Our years of experience working in international standard kitchens helps us to design commercial kitchens for all kinds of formats in a very efficient way. We also design unique and efficient bars depending on the restaurant format, cuisine, target clientele & theme of the brand.

  • SOPs & Manuals

    Once your dream restaurant has been created, it is time for you to live the dream. It’s time to actually run the restaurant according to projections and create a success story out of it. For that it is essential that there is standardisation of everything so that the qualities delivered on all fronts are consistently high.
    We create Standard Operating Procedures (SOPs) & Manuals for the Kitchen, Service, F&B Controls, HR & Back Office Operations, including Purchase, Stores & Accounts. Every format requires a different system and process. We train the staff in all the SOPs and ensure its implementation. We also coach the promoters from time to time, so that they become aware of the loopholes and have a better understanding of the overall business.
    We help in generating daily, weekly and monthly reports which become a dashboard for the owners to view and understand the progress and shortfalls of the business.

  • Recruitment & Training

    Hiring the right candidate for the right job is very critical for the restaurant business. Every different restaurant format demands a different skill set, attitude & experience in their employees.
    The burgeoning number of restaurants have led to increased attrition rates and there is a huge dearth of experienced, motivated and skilled man-power. We help you in the selection and training of the core personnel of your restaurant, as our experience and connections in this field equips us better to do so.
    Furthermore, for the success of the brand, we prefer to hand hold our projects even after the launch for at least a year, till such time as the brand becomes stable and consistent. We take the ownership of the recipes and train the kitchen & service staff in SOPs & recipes to achieve the desired results.

  • Other Management
    Support services

    Market Intelligence & Research Studies, Location Feasibility, Real Estate Sourcing for Restaurants & Hotel Groups, Restaurant Interiors, Contracting & Project Management, 360 degree Branding,Training need identification and customized training modules, Restaurant Operations Audit,Restaurant Accounts Audit, F&B Controls, Mystery Audit Programs, Restaurant IT Solutions, Franchise Development Programme, Turnarounds for restaurants in distress.




  • Arun worked with us at KSAR Hospitality Pvt. Ltd. in our first entrepreneurial venture "Greek Food & Beyond" as a Kitchen Consultant. He has flair of turning vision into reality. He beautifully translated our concept into a feasible menu with articulate planning. He acted as a support during our opening time and trained our staff in recipes and plating of the menu items. He is sincere, creative and one who you can trust with your ideas. It was an absolute pleasure to work with him and I look forward to an ongoing relationship with him.
    All the very best to him for all his future endeavors.

    Sachin Agarwal
    KSAR Hospitality Pvt. Ltd.
  • We hired Arun's company for complete menu planning, menu designing, recipe development, documentation, kitchen designing and various other things. He has great knowledge of F&B industry and we had a very good experience working with him. In short, once you engage Arun and his team on a project, you can be rest assured that you will move in the right direction. Not only will Arun guide you on the best practices, but will also inform you about the business landscape itself and how it is evolving. Technically brilliant with a hands-on approach to task without losing sight of the people element, I like Arun for his work attitude.
    Arun is highly dedicated F&B consultant, the kind that pursues deep understanding of clients' needs in order to deliver required solutions. I strongly recommend him for any future tasks and wish him all the best.

    Umesh Hora
    The Mind Cafe India
  • I worked with Arun to launch a new concept “Mute Health Bar” in the Indian market and from our first interaction onwards his inputs were very valuable. He is very professional and fun at the same time. He was very helpful and open to share his experience/contacts at different stages. A great listener, he understands your needs thoroughly and surprises you with certain outputs. I highly recommend Arun to anyone who is planning to enter F&B business.

    Anuj Pulstya
    Mute Health Bar
  • When I decided to open a food joint I realized I will have to and should hire a food consultant and started short listing consultants on google and was trying to find like minded and crazy guy for my place "The Rolling Joint"
    After meeting a lot of consultants I met Mr. Arun Chanda and after the first meeting got the feeling he is the one for my crazy project "The Rolling Joint".He is very clear in his thoughts and has the knowledge and his team is just fantastic to work with.He has the experience and the expertise to make it the way you want it.All this was possible as he is a very genuine person. And as we worked together our bonding got stronger and and we have already started working as an extended family for the companies and the extended business.

    Nishant Aggarwal
    The Rolling Joint
  • I hired the services of Mint for redesigning the menu of our existing restaurant "MOETS Shack" in Defence Colony. They came up with a brand new menu concept which is rustic global fare. The names of the dishes are so unique and the dishes are just perfect which they finalised. They helped us source the correct chef to prepare the dishes and even helped with outsourcing the complete cutlery, crockery and glassware. The customers are appreciating the dishes now at the restaurant. The reference they gave us for building our website was the best. LimeTray, I think ours is the best website by using MINT's suggestion.

    Rahil Bindra
    MOETS Shack
  • Superb company to work with. Professional, ethical and un-intrusive. These guys not only know what they are doing, they do it very efficiently and without giving any grief to their clients. Highly recommended!

    Kuldip 'Kabir' Tolia

Overseas Projects


Mint, All Over The World !



Brain Drain

Casual Dining cafe
Herndon, VA, USA


Health Cafe

Sandnes, Norway


Bombay Velvet

Fine Dining Indian Restaurant

Reston, VA, USA


Moksha Resto - Lounge

Vevey Lausanne Area, Switzerland



IVY Brasserie - Lounge
Villeneuve. Switzerland



What is MINT?

Mint is a 360 degree solution provider for the hospitality business. A one-stop-shop for your existing or future F&B brand.
We have core competencies in concept development, facility planning, kitchen and bar design, menu development and engineering, staffing & training, equipment sourcing, creating customized SOPs & manuals, restaurant accounting, F&B controls, branding & communication strategy.

MINT's Vision

To become one of the most coveted hospitality consulting brands globally, by consistently and unwaveringly delivering top quality and customised services to our clients.


Team Mint comprises of experienced, qualified and dynamic professionals with varied experiences in the industry, and specialized technical associates & partners in all core areas of hospitality.
We are a collaborative force of professionals who have very specific areas of expertise ranging from Culinary & Bar Operations to Brand Building Strategy & Communication.
Our team is able to deliver specialized results that cater to all your needs. Leadership is critical to the success of any food service organization and our seasoned team of experts provides the necessary guidance to achieve those results. 

Arun Chanda
Founder Director

Arun Chanda is a Hotel Management graduate from IHMCT&AN Bhubaneswar, 1993 batch. With more than two decades in the hospitality industry, he has a wealth of top-notch hands-on experience in Culinary & F&B operations and management. A passionate and innovative Chef, Arun has weaved an experiential journey through Cidade de Goa, Centaur Hotel, Mumbai, ffort Radisson, Kolkata, Park Royal Hotel, New Delhi, Oberoi Flight Services, New Delhi, Ambassador’s Sky Chef, flight kitchen, New Delhi and Graviss Hospitality- Gaylord Restaurants, Mayfair Banquets, New Delhi.
Always an initiator of ideas and endeavor, Arun birthed Mint in mid-2009. And now Mint is a well-respected and admired organisation with a track record of brilliant F&B, integrity, diligence and timely project deliveries.

Satyajit Mukherjee (Satya)

Satya can be called the Creative Director of Mint. Having worked a great deal in the advertising space and electronic media, he has a great eye for detail and helps in concept building in the F&B space. Music and eating good food is his passion and he loves to travel and try cuisines from different corners of the country. He helps in concept feasibility studies and his great ideas gives Mint that extra edge in building great concepts. He is a keen student of trend-shifts, and plays a key role in formulating the right brand strategy for different concepts. Satya is also instrumental in creating brand and menu literature.

Kunal Sarkar
Executive Director, Bengaluru

With more than 10 years of professional experience, Kunal is a proven talent in hospitality. He is a Hotel Management graduate from IHM Guwahati. After working in F&B service in properties like Cidade de Goa and Mantra, Delhi, he diverted his energies towards Business Administration. He has also taken up periodic training assignments for large hotel chains & educational institutions. Currently, he is heading Mint Operations in South India, based out of Bengaluru.

Dr. Deepa Prasad Venkatraman
Advisory Board Member - Food & Beverage

A seasoned hospitality professional for the last 21 years, Dr. Deepa did her Hotel Management from IHMCT- Mumbai. She is a Doctorate in Management, and her thesis was on Wine Consumption Patterns. Deepa started her career with the Taj Mahal, Mumbai and was associated with the Taj Group for nine years as F&B Manager. She has been in academics for the past 12 years as a professor in the IHMCT College in Pune, her core expertise being F&B Service, Management, Controls & Business Communication. She has a close association with the hospitality sector, wine industry and educational institutes in Pune. She heads Mint Operations in Western India.

Santanu Mukherjee
Executive Director, Kolkata

Santanu, an IHM Bhubaneswar graduate 1993 batch, is creative and has very good analytical skills. He understands the market in the Eastern region of India very well and knows the pulse of the people when it comes to food and eating out. He has worked with five-stars and stand-alone units and has always been a hands-on person. With the quintessential cup of tea in hand, he represents Mint in Kolkata.

Sachin Agarwal
Executive Director, Bhopal

Sachin has a combined hospitality operations and training experience of over 15 years in the industry. He is a hotel school graduate from Johnson and Wales University (USA) and has been associated with renowned groups such as Radisson, Marriot, Caesars (Lake Tahoe) in U.S.A and U.K. and Captain Cook Cruises Australia etc. Now he also owns a hospitality company that manages 3 restaurants (within Bhopal and Gurgaon), Bakery (vendor to Café Coffee Day, Walmart – Best Price, Goodricke Tea Pot, Sanskaar Valley School to name a few). His forte is the ability to develop & train individuals & teams to achieve high service levels & desired targets.


New Delhi - Corporate Office
Arun Chanda

J 1868, Second Floor,
C.R.Park, New Delhi - 110 019.,
+91 971 744 5544, 011 416 111 99

Bengaluru & Pune
Kunal Sarkar,
+91 973 987 8976

Rishi Chanda
+91 982 028 4357

Santanu Mukherjee
+91 983 103 7970

Sachin Agarwal
+91 888 940 0770

Deepak Sharma
+91 987 108 4095

Online Consultancy

Restaurant . Bar . Hotel . Club . Catering . Event . FMCG

We can help you Online! Anywhere! Anytime! 

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