WHAT WE OFFER

Turnkey Jobs - Business plans and feasibility Studies, concept planning, set up of F & B Operations including Menu design, Graph Commissioning of Projects.
Management Consultancy - For standardization of system Resorts and Restaurants.
Training Workshop – For all Hospitality related units? Spew production and F & B Service staff.
Enlisted below are the Scope of Work for which Consultation Services are to be provided and the schedule of activities thereof:
Stage 1:
Design Scope

• Visit the site and measure the site.
• Study the client’s in requirements and integrates them in the structure and design.
• Plan the structure in coordination with Services and interior related space layouts.
• Present plans for Elevations, Floor Layouts, Service locations etc.
• Prepare plans for submission for Local Authorities for clearances.

Stage 2:
On the approval of layouts as proposed in stage 1 plan for the various areas will be finalized:

• Structural floor plan
• Foundation Plan
• Services plan including Electrical, Plumbing works. etc.

• Prepare a BOQ for the Structural work and compare tendered rates
• Plan the interiors in consultation with F &B/HVAC/ sound system and any other consultants.
• Prepare preliminary concept Draft sketches & notes explaining the concept.
• Discuss the draft sketches & make such modification as suggested/finalizes by you.
• Providing material boards and color charts and the necessary visuals to freeze a concept.
• Samples for textures, fabrics and materials will be proposed.

Consultant Scope

• Planning of Cuisine concept for outlet
• Equipment Layout & Facility Planning for Services Areas etc.
• Sourcing and Ordering of equipment.

Deliverables:

• Layout plans of Kitchen and Back of the House areas
• BOQ with detailed Technical Specifications of equipment required.
• Assistance in identifying vendors and sourcing of the equipment
• Preparation of an estimate/Budget

Stage 3:
Design Scope

• Supervise ongoing structural work to ensure adherence to the floor plan and quality standards as defined in the BOQ

On the approval of interior layouts as proposed in stage 2 plan for the various areas will be finalized:

• Electrical point plan.
• Toilet details.
• Wall Elevation Design.
• Reflected Wall & Ceiling plans.
• Flooring Layouts.
• Details of Fixtures & Fittings, Acoustics & lighting Design (in consultation with vendors involved)
• Design of furniture and furnishings
• Restaurant façade elevations.
• Presentation of logo, masthead and external signage.

Consultant Scope
On approval of Layouts proposed in Stage 1 completion and handover of all Facility Planning related documents
Deliverables: Final Drawings for the following

• Services Areas Layout including Civil work details as required
• Detailed Electrical plan for concerned areas
• Detailed Plumbing plan for concerned areas
• Gas Pipeline
• Exhaust and Fresh Air Layout System

Stage 4:
Design Scope

• As per the approval of designs in Stage 3, a detailed interior BOQ will be prepared and will be circulated amongst contractors for an estimate.
• Assisting you in finalizing an interior contractor based on their respective quotations and quality standards.
• Presentation of corporate stationery, menu jacket, bill folder, coaster and mailer design.

Consultant Scope
Based on elevations, overall color schemes and interior design detailing as finalized with the Architects

• Design and detailing of Services ware, Disposables, Crockery, Cutlery, Glassware and Kitchen Accessories
• Design and linen and uniforms
• Sourcing and Ordering of the aforementioned.

Deliverables:

• Listing of requirements of Service ware, Disposables, Glassware, Crockery, Cutlery and Accessories.
• Assistance in identifying appropriate vendors/suppliers.
• Ordering of aforementioned items.
• Identification of linen and uniform requirements.
• Detailing of Uniform and Linen design.

Stage 5:
Design Scope
Site work and supervision

• Check & approve contractor’s shop drawings, if any
• Periodic site visit & supervision.
• Advise on progress & quality of work
• Advise on any increase in total authorized costs, quantity of materials, etc.
• Check contractor’s bills & certify payments.

Sourcing for necessary accessories such as paintings, prints, sculptures and artifacts.
Hand-over of final graphic design with costing for printing and production.
Consultants Scope

• Hiring of staff
• Standard operating system and procedures for all operational areas.
• Preparation of Menu-Food and Beverage

Deliverables:

• Identification of staffing requirements.
• Advertising, interviewing and hiring of operational staff
• Preparation of Standard Operating Procedures- Manual and Computerized for all operational areas, including Standardized Recipe cards, cocktail cards and F&B control procedures.

Pre Opening Stage:
Design Scope
Hand-over Stage

• Certify virtual completion of the works
• Prepare an interior finishing distress list and co-ordinate with contractor for the completion of the same.
• Supervise furniture layout and accessorization at site

Consultation Scope

• Training of staff
• Commissioning of the hotel

Deliverables:

• Kitchen training and Final Menu Trials shall be conducted.
• Training of all staff in Operational Areas
• Bar and Restaurant Training for all Restaurant staff
• Preparation for launch