Interiors design
- Seating layout & Services
- Rooms Design and Services
- Furniture & White goods – designs, quotes
- Lighting and electrical – layout, design and quotes
- Check Shortlisted sites for services available at site before project and advise on suitability
- Budgets and Gantt Charts
- Kitchen & Bar layout and MEP
- Room Service set up
- Assist with shortlisting contractors
- HVAC and Ventilation systems – Study and suggest vendors, check quotes and advise on best
- Gas-– Study and suggest vendors, check quotes and advise on best
- Kitchen, Restaurant, Rooms Housekeeping  equipment – layout planning, MEP, Specifications, BOQs quotes
- CCGL/Table Presentation – find sources, assist with selection
- Housekeeping and back of the house setup and training.
- Guest Amenities, Linen, Cleaning Supplies – recommendations and quotes
- Firefighting systems planning and recommendations
- CCTV planning and recommendations.
- Billing systems setup
- MMS and Procurement set up
- Assist with staff budgeting, staff sourcing (through agencies/ mass recruitment), shortlisting of candidates.
- Uniforms and linen requirement and sourcing.
- Front of the house set up, reservations training, operations flow.
- Service sequence and training for restaurant staff and room service staff
- Kitchen trials coordination, order handling training and training on Hygiene standards
- Assist with cost controls and reporting set up
- All processes in line with ISO and classifications standards.
CULINARY DESIGN
- Identify expert consultant chefs to align with the concept
- Meeting with promoters to get further insights into the thought process behind the concept
- Site visit to understand the origin and sourcing of ingredients along with identified chef
- Tentative menu based on concept
- Shortlist menu items and prepare for trials
- Identify Crockery for presentation of each item and assist in sourcing them
- Trails and refinement of menu
- Freeze menu
- Detailed recipes
- Recipe costings
- Presentation of each menu item and photography (charges to be paid by promoter)
- Menu descriptors
- Food bible highlighting main ingredients, allergens, USP of each item
- Train staff on preparation and presentation
- Train staff on kitchen processes, storage, hygiene
- Train Service staff on menu presentation and descriptors and how to upsell
- Handover to trained staff
BEVERAGE DESIGN
- Curated by a well-known and highly experienced mixologist
- Conceptualize and design exclusive cocktail and mocktail menu based on outlet concept besides regular classics
- Also design the bar menu with regular drinks and suggest brands for liquor and wines to suit the concept
- Assist with Staffing
- Identify appropriate Glassware for the drinks
- Identify and list bar tools required for the concept
- Basic Training with Team
- Advanced Training with Team
- Product Knowledge Training for service staff
- Trials and finalization
- Recipes
- Presentation for Photography (Photography charges to be paid by promoter)
- Handholding during Launch
