Namaskar we are hotel and restaurant consultant service provider in Jaipur Rajasthan please find the best restaurant consultants in Jaipur phone number contact address and reviews and about their services. I would like to introduce you a chef Amit who is a top level restaurant and Hotel consultant.
Our work list as restaurant consultant, we categorized our servces into 2
1Restaurant operations and Pre opening
1. Initial Assessment**
- Conduct a full site visit and operational review.
- Evaluate existing menu offerings, pricing, and profitability.
- Assess service quality, staff performance, and customer experience.
- Analyze financial records, including cost of goods sold (COGS), labor costs, and profit margins.
- Review marketing strategies, branding, and online presence.
2. Strategic Planning**
- Define goals: profitability, expansion, rebranding, or streamlining operations.
- Develop a detailed project timeline and budget.
- Identify target audience and competitive positioning.
- Recommend concepts or themes to enhance market appeal.
3. Menu Development**
- Conduct market research for food trends and customer preferences.
- Revise or design menus to balance innovation and profitability.
- Develop recipes and optimize portion sizes to control costs.
- Train kitchen staff on new dishes and standardize preparation methods.
- Evaluate suppliers and negotiate for quality and cost-effective ingredients.
4. Operational Efficiency**
- Create or refine standard operating procedures (SOPs).
- Optimize kitchen layout and workflows for efficiency.
- Implement or upgrade inventory management systems.
- Address staffing needs: hiring, training, and scheduling.
- Establish quality control and food safety protocols.
5. Financial Management**
- Set realistic pricing strategies based on COGS and market standards.
- Analyze and manage overhead costs.
- Provide tools and training for effective cost tracking and reporting.
- Recommend technology for financial monitoring and POS systems.
6. Marketing and Branding**
- Refresh branding elements: logo, interior design, and online presence.
- Design marketing campaigns, including social media and email promotions.
- Implement customer loyalty programs.
- Gather and respond to customer feedback and reviews.
- Develop strategies for events, promotions, or collaborations.
7. Training and Staff Development**
- Conduct workshops on customer service excellence.
- Provide leadership training for management.
- Foster a culture of accountability and team cohesion.
- Develop staff incentives and retention programs.
8. Legal and Compliance**
- Ensure compliance with local health and safety regulations.
- Review and update licensing and permits.
- Standardize HR practices to meet labor laws.
9. Ongoing Support**
- Monitor performance post-implementation and provide feedback.
- Offer periodic reviews and updates based on evolving trends.
- Support during restaurant openings, events, or expansions.
10. Hiring support
list of restaurant staff we can Hire for you
1. Management Team**
- **General Manager (GM):** Oversees all restaurant operations, including financial performance, staff, and customer experience.
- **Assistant Manager:** Supports the GM and handles daily operations, scheduling, and staff management.
- **Shift Supervisor:** Manages staff during a specific shift and ensures smooth operations.
2. Front-of-House (FOH) Staff**
- **Host/Hostess:** Greets guests, manages reservations, and oversees table assignments.
- **Server/Waiter:** Takes orders, serves food and drinks, and handles customer interactions.
- **Bartender:** Prepares and serves drinks, handles bar orders, and engages with customers.
- **Busser:** Clears and resets tables, assists with FOH cleanliness.
- **Barback:** Supports bartenders by restocking supplies, cleaning glasses, and maintaining the bar area.
3. Back-of-House (BOH) Staff**
- **Executive Chef:** Oversees the kitchen, menu development, and food quality.
- **Sous Chef:** Assists the executive chef and supervises kitchen operations during service.
- **Line Cook:** Prepares specific menu items, often assigned to a station (e.g., grill, sauté, fry).
- **Prep Cook:** Prepares ingredients, such as chopping vegetables and portioning proteins.
- **Pastry Chef/Baker:** Specializes in desserts, bread, and pastries (common in fine dining).
- **Dishwasher:** Cleans dishes, kitchen utensils, and equipment.
4. Support Roles**
- **Expeditor (Expo):** Coordinates orders between the kitchen and FOH to ensure accuracy and timing.
- **Food Runner:** Delivers food from the kitchen to tables, assisting servers during busy periods.
5. Administrative Staff**
- **HR Manager:** Handles hiring, training, payroll, and employee relations (often shared with management in smaller restaurants).
- **Bookkeeper/Accountant:** Manages financial records, payroll, and budget tracking.
- **Marketing Manager:** Develops and implements marketing strategies, promotions, and social media.
6. Cleaning and Maintenance Staff**
- **Janitor:** Handles deep cleaning tasks and restroom maintenance.
- **Maintenance Technician:** Repairs and maintains equipment, fixtures, and facilities.
