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
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
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 i