Equipment’s designing

There is a balance, between the initial cost and running cost. This is where I specialize getting the best out of the opportunity cost in terms of the budget, infrastructure, equipment’s and the menu.  It’s about being local and servicing global.

Concept development

Along with cooking there are various other factors which appeals the customer’s sensory appeal, which adds to the experience of a customer. This includes the restaurant design, the fashion, the trend, supply chain issues, in short the Concept development.

Designing menu

Design adds weightage, a wow factor to the experience, through restaurants offerings, culinary philosophy and brand attributes, brand positioning, all the touch points that the customer looks into.

Kitchen Setups

A kitchen is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. This includes cleaning, washing, storage, food preparation, cooking and service.

Food photography

In an era of visual, where pictures speak louder than words, I love photography as it projects the efforts taken. Two members can eat the dish probably, but millions can at least see it.

Skilled training

This training will enhance the skills of a chef to perform better; the training is based on the TNA. The training would be for the menu in the restaurant or a specific cuisine.

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