Culinary and F&B consultant · Agra · engagements pan-India
I don’t just create food. I build F&B systems that work.
Pre-opening, menu engineering, food safety and margin, for hotels, resorts, restaurants, cafés and QSR brands. In professional kitchens since 2010. Delivered now as a documented eight-step engagement.
15+
Years in hospitality
6
Hotel openings led
63
Countries travelled to study how people eat
4
Pre-opening hotel brands
Westin · Four Points by Sheraton · Hyatt Regency · Radisson Blu
Three ways owners use me
Most engagements start as one of these and grow into the next. The scope is written down before anything is bought.
Pre-opening and mobilisation
Kitchen layout signed off, equipment schedules, licences, a hiring plan, and a full service rehearsal before day one.
Menu engineering and costing
Recipe cards, yield tests, plate costing, and a menu mix built to move margin rather than covers.
Café and QSR launch
Compact formats: throughput modelled against your real peak, SKU discipline, and a training pack a franchisee can run alone.
Four phases, eight steps
The short version. The full method, with what you receive at each step, sits one page deeper.
Diagnose
Audit and brief · Concept and positioning
Design
Kitchen and layout · Menu architecture
Document
Costing and pricing · Recipes and SOPs
Deliver
Team and training · Handover and review
The food at the end of it
The costing sheets, the recipe cards and the station checklists all exist for one reason: so that this arrives the same way on a quiet Tuesday as it does on a full Saturday.
Case study
An island opening, delivered on the announced date
Problem
A fixed launch date already given to the trade, a team still being hired, and a supply chain that ended at the port.
Solution
The menu was written to what the island could reliably land. Procurement was sequenced backwards from the opening date, and trials ran three weeks early, while problems were still cheap to fix.
Result
The resort opened on the date it was announced, with a full menu and a team that had already run a complete service.
Selected experience
Eight Continents Hotels & Resorts
Radisson Blu
The Westin
Hyatt Regency
Four Points by Sheraton
Celebrity Cruises
The Park Hotels
Zone by The Park
Brands worked with
A selection of the cafés, restaurants, QSR outlets and hotels I have led or consulted on, alongside a number of smaller outlets across north India.
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Hotel group. Corporate F&B leadership and six openings across India and Zanzibar.
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Hotel. Re-opening after renovation: gap audit, menu reset and retraining.
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Rooftop cafe. Concept, build and a calorie-counted menu aligned to FSSAI labelling.
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QSR takeaway hub. Concept, menu, kitchen planning and operational systems.
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Multi-outlet brand. Kitchen planning, layout, menu planning, staffing and SOPs.
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Fine dining and lounge. Menu and kitchen consultancy.
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Restaurant. Concept and menu consultancy.
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Cafe. Concept, menu and kitchen setup.
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Beverage-led compact format. Founded and operated.
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Compact QSR format. Concept and menu.
What owners say afterwards
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He cut the menu before we bought a single piece of equipment. That order of work saved us twice.
General Manager
Arif Castle, Nainital
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The menu came back shorter and the margin came back wider. Both at the same time.
Co-owner
Chhat Cafe, Agra
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Our team had already run a full service before the first guest arrived. That is the whole difference.
Resort Manager
Treetop by Eight Continents, Zanzibar
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We opened the next outlet on the same playbook as the first. Same recipes, same yields, same numbers.
Managing Partner
The Mad Kitchen, Jhansi
Notes from the pass
Short pieces on food cost, menu engineering, pre-opening and food safety.
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Empower People Recover Faster
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Why luxury hotels still fail at basic food safety
Part three of the Five-Star Paradox. Inspection readiness lasts one day. Food safety culture lasts every day.
Tell me about the project
Send the format, the city, and where you are in the timeline. You get a reply within two working days.