We work with clients of all sizes and categories. You may select any or all of the services below. We understand that your project is unique – so if you don’t see the service you require, please ask. We are happy to quote on a daily, weekly, monthly, or complete project basis.  Whatever your needs are, we will bring seasoned professionals to assist you in finding a cost-effective solution.

Concept creation of Project.

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.

Site selection.

We will assist you in finding the right location and then assist with the lease negotiations, improvement allowances, and much more. This service is highly recommended for those without prior leasing experience.

Fusibility study of the Project

Put some structure to your concept by creating a Feasibility Study. This powerful information will help you decide whether your project, in your selected location, will be viable.

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 investor 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 and engineering.

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.
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 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. 

Kitchen and bar designing.

Our years of experience working in international standard kitchens  & Bar 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.

Equipment selection.

We will save you at least 20% or more in your equipment packages when compared to most equipment suppliers. Our equipment and kitchen design specialist has saved thousands of rupees for many happy clients.

Human resource and 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 gap 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. 

H.R. Policy Manual.

As an employer, you must provide your employees with the information they need. We’ll make sure your bases are covered.

Employee job description.

We can write job descriptions for all employees, from top to bottom, including organizational charts.

Developing S.O.P. and Manual.

 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. 

Operation Analysis.

Truly one of the most powerful tools available for the restaurant operator seeking to improve profitability and ease of operations is our proprietary Operations Analysis service.  Operations Analysis is a detailed overview of your business from an outside, objective standpoint. One of our highly trained consultants with over 25 years of experience will examine all aspects of your operation.

Consulting for troubled chain restaurant.

Truly one of the most powerful tools available for the restaurant operator seeking to improve profitability and ease of operations is our proprietary Operations Analysis service. Every restaurant operator should seriously consider this service. These problems are, unfortunately, commonplace today in our industry. Even though as a professional owner/operator you try to put on a “Happy face” to hide the pain, your view on almost every front is bleak.  In fact, it’s likely that you’ve never been more challenged personally and professionally. Your credit is tapped, a bank loan is out of the question, and you simply can’t ask anyone for more money. The advice of well-meaning but inexperienced friends and associates was disastrous. 

Management contract.

We are happy to talk with you about the possibility of having Deb Hotel and Restaurant Consultants operate your single or multi-unit chain, anywhere in the world. Long- and short-term options are available.

Food Merchandise.

Optimize retail selling opportunities combining gastronomic props, entree plating and presentation, and high-impact “selling” signage. Our comprehensive review, recommendations, and implementation utilize the leading pop displays with technical visual rules for maximizing food profitability. 

Licencing and Permits.

We will be working with your team to procure required licences and permits for your organisation.