Consultants for hotels, resorts, restaurants and cafés
We help owners open a new place or fix a running one. We handle the building design, interiors, kitchen and team, in the right order, so you are not left connecting it all yourself.
Come to us with a plot, a half-built property or a business that has been open for years. You can ask for one piece of help or all of it.
Where you are today
New hotel or resort
Room count, kitchen location, service areas and staff numbers all get decided long before the contractor starts. We help you settle them while changing your mind is still cheap.
Discuss your hotel or resort
New restaurant or café
Your menu decides your kitchen, your kitchen decides your seats, and your seats decide whether the numbers work. We help you work that through before you sign off the interior work.
Tell us about your concept
Already open
Service slows at peak hours, good staff keep leaving, or each shift runs its own way. We look at how the work gets done and help you find the cause.
Tell us what needs fixingAbout us
Most owners end up managing an architect, a kitchen supplier, a recruiter and a dozen vendors, each looking after their own part. With us, one team does that work, so the parts fit together.
The trouble usually shows up where the parts meet: an exhaust duct that cuts through a guest room ceiling, or a kitchen that needs more cooks than the budget allowed. Experience tells us what to raise early and what can wait.
You speak to us, and our team does the work, from the first drawing to staff training.
Some owners want a kitchen plan and nothing else. Others want support from the first drawing to opening day. We agree the scope with you at the start.
Still an idea, halfway through construction, or open for years.
Our services
Most projects pass through four stages. Start at whichever one you have reached, and take only the help you need.
01 / 08 Hotel and resort planningSwipe to add each service
We work through your concept and your site with you: how many rooms, how big the restaurant, how much parking and where the service areas go. These are expensive to reverse later, so the aim is a plan that suits the business you want to run.
We also read the drawings as an operator would: where guests walk, where staff walk, and how linen and deliveries move through the building.
A forty-seat restaurant with a long menu needs a different kitchen from one with a short menu. We help you settle the concept, menu, seating and service style together, before you commit to the interior work.
We look at running costs as well: how many people each shift needs and what the layout asks of them.
Guests judge a room in the first minute. Your housekeeping team lives with it for years. We look at layouts and materials from both sides, from guest rooms and reception to restaurants and shared spaces.
Our team does the design and keeps it tied to your budget and the way your property will run.
A badly placed kitchen costs you on every order. We plan the layout, equipment and workflow around your menu, your space and your busiest hour.
Ventilation, drainage, gas lines and cold rooms cost far less to plan before the floor is laid, so we like to see the drawings early.
Beds, dining chairs, crockery, linen and kitchen equipment come from different suppliers on different dates. We choose what suits the room and lasts, then order with you and track each delivery against the date the site should be ready.
A chair can look right in a showroom and still be wrong for a restaurant that stays full all evening, so we check comfort, size and wear before you order.
Hire too late and your team meets its first guests before it has learned the kitchen. We work out the roles and numbers your property needs, recruit the team and train them before opening.
We can also fill only the senior roles, or train a team you have already hired.
In the last months before opening, everything falls due together: licences, supplier orders, uniforms, training and trial service. We keep one list and work through it with you in the right order.
That includes writing the routines (SOPs) your team will work from, and tracking approvals such as fire, FSSAI and bar licences, so you can see early if one is running late.
Food cost creeps up without a clear reason, or one shift keeps getting complaints the others do not. We go through your daily routine with you and help you tighten it.
This can be a single review or ongoing management support, depending on what we agree with you.
Before you build
A kitchen on the wrong side of the building or a lobby with no room for luggage can look fine on a drawing. After opening, you pay for it on every shift. We would rather catch these on paper, so bring us your drawings as early as you can.
Where the rooms, kitchen, stores and staff areas sit, and how far apart.
The walk from the gate to the room, with luggage, in the rain.
Deliveries, laundry and garbage, and whether guests will ever see them.
Distance to the restaurant and banquet hall, and the route for the exhaust.
Whether the bed, wardrobe and luggage rack fit before anyone places an order.
Changing rooms, staff meals and, on larger sites, staff housing.
How we work
Every project starts with the first two steps. A café kitchen might stop after the third, and a new resort might need all five.
You tell us about your concept, your property and what you want from it. A call or WhatsApp message is enough. You do not need drawings to begin.
We work out what needs deciding, who should be involved and in what order, then agree with you what we will handle.
Our team takes on the design, kitchen, furniture and staffing you have asked us to handle.
We get staffing, training, suppliers and routines (SOPs) ready, and track your licences, ahead of the rush before opening.
We help you through opening, and stay on afterwards if you want ongoing support.
Who we help
Larger sites where rooms, restaurants, outdoor areas and staff housing have to be planned together.
A small property with its own character, where one wrong decision shows.
New to hospitality and unsure what it takes. We explain each step in plain words.
Working with us
If we think something will not work, we will say so as early as we can.
We talk about what each decision costs to build and what it costs to run.
We check our suggestions against a full house, a short-staffed shift and your actual team.
You will know what we handle and what stays with you.
A beautiful room that takes housekeeping an hour to clean is a problem we want to catch.
We will not promise profits or dates we do not control. We will tell you what we see and what could go wrong.
If you are not sure where to start
Send us a few lines and we will suggest a first step.
Questions
We help you decide what to build and how it should run, then we do the work to get it ready. On a new hotel, that starts with room count, restaurant size and the routes your staff and deliveries will use. After that come interiors, the kitchen, furniture orders and hiring your team.
If your place is already open, we look at the daily work instead: food cost, shift routines, training and the complaints that keep coming back. One team looks at design and operations together, so we check each drawing against the staff and budget you will have on a normal day.
You can ask for one service. A café owner might need only a kitchen layout and an equipment list. A hotel owner might need only a team trained before opening.
Before we begin, we settle with you which parts are ours and which stay with you. If the project later needs more from us, we can add it then.
We do it ourselves. Our team handles the design, kitchen planning, sourcing, hiring and training you ask us to take on, and you speak to us throughout.
If you have already hired an architect, contractor or kitchen supplier, we can work alongside them. Send us their drawings or quotes and we will check them against how your property needs to run.
Yes. You cannot close for a month while someone studies the place, so we plan changes around your guests and your shifts.
Start by telling us what keeps going wrong: slow service at peak hours, rising food cost, staff who leave after a few months, rooms that look tired. We spend time with your team on a normal day and a busy one, then tell you which change we would make first. You can stop there and make the changes with your own team, or ask us to stay and help.
Yes. A café has fewer seats to earn from and less room in the kitchen, so one wrong counter or an oversized oven costs you more.
We keep the job to the size of the place. For a café, that might mean settling the menu and seating, drawing the kitchen and counter, listing the equipment and training a small team.
No. Changes cost you the least before work starts on site, so the earlier you call, the more options you have.
You can start with the site location, a rough budget and the kind of place you have in mind. Send a sketch or photos if you have them. We will tell you which decisions come first and which can wait until you have drawings.
Our founder has spent 26 years in hospitality. In practice, we look at a drawing and ask how the room gets cleaned, how food reaches the table and how many people you need on a shift.
Tell us your type of property on the first call and ask what we have done that relates to it. We will give you a straight answer.
We track them with you. Fire, FSSAI and bar licences go through different offices and take different amounts of time, so we keep them on your opening list with their dates and tell you as soon as one falls behind.
That gives you time to adjust your staffing and opening plans. If you want more than tracking, ask us at the start and we will tell you what we can take on.
That depends on where you start and how much you ask us to do. Planning a café kitchen takes far less time than taking a resort from an empty plot to opening day.
Construction progress, supplier deliveries and licence approvals also affect your date, and we do not control all of them. Once we have seen your project, we will give you a timeline and point out the steps most likely to move it, so you can time your hiring.
That depends on the size of the property and how much you hand over to us. A kitchen plan for a café and full support for a new resort are very different jobs, so we do not work from a fixed price list.
Tell us the type of property, its size, the city and the stage you have reached. We will tell you what we would do and give you a clear figure before any work begins.
Contact
A few lines are enough to start, whether you are planning something new or fixing something that is open. We will read them and get back to you to talk through what you need.
If you are unsure which service you need, leave that part to us.
Hotels
Resorts
Restaurants and cafés