MINT

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.

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.

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.

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.

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.

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.