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F&B Brainwave

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F&B Concepts - start up - seeks funding

F&B Concepts - start up - seeks funding

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    F&B  Brainwave F&B Brainwave Presentation Transcript

    • Food & Beverages Concept Brainwave Hospitality
    • Executive Summary
    • Food & Beverages Concept Executive Summary  An experienced Hospitality Management Team is looking to implement new concepts in Indian Food & Beverages space  The Team has 9 new restaurants concepts to start with  The Team is looking at angel investors to put their ideas into practice and grow a chain of restaurants across India  The chain will consists of restaurants across the taste buds from Indian, Chinese, European to Mediterranean food styles3 Confidential Information
    • Concepts
    • NINA 1. NINA Indo-Euro Fusion
    • Food & Beverages Concept NINA – Indian / Asian Fusion  Design Concept  Trendy & Chic modern designs with a Indo / European twist  Food Concept  Multi-Mix of Indian & Asian flavors, with the stress on Flavor of Spice - Not Hotness .  Europe by look & Asian by taste  Beverage Concept  Wide Selection of Asian Bottle Beers & Few selection of Western Beers,  Mouth-watering Fresh Juices, Smoothies & Special Refreshments  Location  Best fit for Commercial Area, Center office Establishments Smart Casual Fusion Indian Asian Cuisine Experience with a Contemporary Western Twist and serviceable design service6 Confidential Information
    • Food & Beverages Concept NINA – Indian / Asian Fusion7 Confidential Information
    • Food & Beverages Concept NINA – Indian / Asian Fusion  Space Required  ~2500 square feet  Seating Capacity  40 pax indoor  20 pax outdoor  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages8 Confidential Information
    • 2. ROOFTOP IN MOTION Lounge & Rooftop – Mezze & Sheesha Bar
    • Food & Beverages Concept Rooftop in Motion - Lounge & Rooftop – Mezze & Sheesha Bar  Design Concept  Open air, casual seating, with Brass Tables, bean bags, small stools, easy seating, cushions, simple, minimalistic design but with a trendy bar  Food Concept  Casual Lounge Bar serves a selection of antipasti, tapas, mezze, grills, special main course  Beverage Concept  Full Range of Spirits, Beers & Liquors with our impressive center point Bar  Location  Best Location for Hotels, Commercial area, Office Establishments A sublime & relaxing Lifestyle experience on the rooftop . With breathe taking views, casual seating, trendy bar, entertainment, & chill out zone10 Confidential Information
    • Food & Beverages Concept Rooftop in Motion - Lounge & Rooftop – Mezze & Sheesha Bar11 Confidential Information
    • Food & Beverages Concept Rooftop in Motion - Lounge & Rooftop – Mezze & Sheesha Bar  Space Required  ~2500 square feet  Seating Capacity  60-80 pax outdoor (with covered roof)  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages12 Confidential Information
    • 3. MEDZO MEDZO Mediterranean / Live Kitchen & Roast grillMEDZO-MEDZO
    • Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill  Design Concept  The distinctiveness designs of the restaurants defined in its artistically and decorative aspects, the Colorful designs from red to green & brown ambience  Food Concept  Host lot of Mediterranean delights from Greece, Spain, Italy  Gli Sfizi (the starters)  Mulignanona (Parmesan basket with fried aubergine balls & pecorino)  A Tiella (mixed Neapolitan fritters) and ’a Spargotta (Asparagus & provolone cheesecake with pepper & crunchy pancetta)14 Confidential Information
    • Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill  Beverage Concept  Wines Sorrento liquors-all made with local ingredients; Limoncello. Crema di limone, Finnocchietto, Cerasiello, Nurchetto & Nocino:  Selected Wines like Falanghina DOC, Agliano DOC, Taurasi DOCG, Greco di Tufo DOCG, Finao DOCG: Spirits-Grappa di Falanghina & Graffa di Fiano, Ouzo and a wide wine selection  Location  Ideal for Malls, Residential areas, College & BPO areas, , Cultural & Events Centers Medzo Medzo Restaurants is a " Smart Casual Restaurant" , a perfect balance of sales between the " Live Cooking & the "Trattoria" product making it the only restaurant with neither conventional nor modern restaurants. A unique Concept15 Confidential Information
    • Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill16 Confidential Information
    • Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill  Space Required  ~3000 square feet  Seating Capacity  40-60 pax indoor  10-20 pax outdoor  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages17 Confidential Information
    • 4. COCKTAIL & DREAMZ Lounge Bar and Lifestyle place
    • Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place  Design Concept  Blending between the modern and the traditional styles, a mixed bond of the European and the contemporary interior designs  Food Concept  World Cuisine - Finger Food, Snazzy Bites & Khao Gully Food  Beverage Concept  A full extreme range of every liquid on planet earth. Lifestyle statement  Location  Best fit to locate to the Malls, College & BPO, Commercial Areas, Top end Residential zones Indias First Top End Lifestyle Bar very funky, groovy & modern Lounge, with entertainment & the most casual and incredibly friendly service. Staff with blonde hair, flair bar tending, goaties, year rings, tatoos!19 Confidential Information
    • Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place20 Confidential Information
    • Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place  Space Required  ~5000 square feet  Seating Capacity  80 pax indoor  30 pax outdoor  Price Range  Rs.150-800 for Food  Rs.50-3000 for Beverages21 Confidential Information
    • ASIA VU 5. ASIA VU Asian Modern Noodle House
    • Food & Beverages Concept Asia Vu - Asian Modern Noodle House  Design Concept  The interior is simple yet stylish and elegant.  The excessive use of color white, neutral materials such as plywood, open grain oak, white leather and natural stone mosaic providing a special touch of nature to the space  In conjunction also make use of overwhelming white floors, walls, ceilings and glass panels, creating a true contemporary eatery  Ambience is completed by the sounds of Buddha Bar music, sound tracked exclusively to Asia Vu  Food Concept  Duck Spring Rolls with salad of mango and bean sprouts and sweet chilli sauce  Pastrami of Salmon with mustard and herbs, salad of pickled pear and ginger  Grilled Miso marinade, sautéed enoki mushrooms, served with Asian green veg and schezuan pepper sauce  Kingklip steamed in bamboo on banana leaf, Chinese cabbage, shitake mushrooms, red chilli, pak choy, served with soba noodles  Espresso and Duck Egg Crème Brûlee with macaroons and citrus, pistachio salad23 Confidential Information
    • Food & Beverages Concept Asia Vu - Asian Modern Noodle House  Beverage Concept  Large selection of handpicked wines from the new world’s smallest and finest wine boutique winery  A good selection of New world & Old world wines  Selection of Exotic Asian Alcoholic & Non Alcoholic beverages  Location  Best fit to locate in the Hotels, Marina area, High-end Malls & High End Residential areas Live Cooking with Asian-style tapas, sushi and sashimi and over 30 wok & noodle dishes. The concept is a communal type style seating restaurant, where people share tables and good food with other groups.24 Confidential Information
    • Food & Beverages Concept Asia Vu- Asian Modern Noodle House25 Confidential Information
    • Food & Beverages Concept Asia Vu - Asian Modern Noodle House  Space Required  ~2500 square feet  Seating Capacity  60 pax indoor  20 pax outdoor  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages26 Confidential Information
    • 6. BASQUE SIZZLING GRILLSBasque Spanish Cuisine - Pit Fire Cuisine
    • Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine  Design Concept  A perfect blend of Contemporary & Modern design  Live charcoal grill is the main attraction  With wooden finish effects; overlooking Street corners & having a open terrace.  Food Concept  Everything is cooked facing the client, on the coals and without long waits  T-Bone steaks, codfish, piquillo peppers and Tudela lettuce-hearts, fresh-picked vegetables & fish  Added to it is, the 80 diff. type of toothpick snacks28 Confidential Information
    • Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine  Beverage Concept  Finest selections of wines and the worlds best beverages  Location  Best to locate to a 5- star Hotels & water front area.  Also ideal for residential areas, cultural village overlooking street corners & boulevards. The Sizzling Grills restaurant revolves Double Gastronomic Concept; with its Holm oak burners Live cooking on the coals and exceptional speed service. And will be known for its " pintxo appetizer bar " all in the same price light & easy snack29 Confidential Information
    • Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine30 Confidential Information
    • Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine  Space Required  ~3500 square feet  Seating Capacity  70 pax indoor  30 pax outdoor  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages31 Confidential Information
    • 7. THE MARKET PLACE – surf & turfFresh Fish on Ice and Steak House & Grill - Sizzlers Concept
    • Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers  Design Concept  The mood of Market place is traditional yet stylish and lively  Landscape enhanced by open setting & background music setting the tone for a first-rate dining experience  Ambiance is enhanced by an open dining room built around an exhibition market, kitchen & expansive bar  Warm and inviting, the setting is refined and casually elegant  Features include lighter woods with rich cherry accents, high ceilings, and leather upholstery.  Custom-designed alabaster chandeliers complement the scene with a warm amber glow throughout the restaurant  Food Concept  Sea food, Steakhouse & Wine Bar features USDA Prime Fish, seafood & steaks  Offering will include a wide selection of sizes and cuts, ranging from the smallest 8-ounce petite filet mignon to the 40-ounce Porterhouse for two guests, to a full grilled & stuffed King fish and Cajun tempered Tiger Prawns  All seafood & steaks are seared at extremely high temperatures on gas broilers to seal in the natural juices and flavors33 Confidential Information
    • Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers  Beverage Concept  Prominent with its recommended wines available by the glass, an extensive wine list and exotic cocktails  Location  Ideal for High-End Residential area and 5 star Hotels, Marina and High-end Malls A contemporary iteration of the classic American Steakhouse & costal fish and seafood markets. Market Place Prime seafood Steakhouse & Wine Bar will be the ultimate destination for food and wine lovers seeking a stylish, lively memorable dining experience.34 Confidential Information
    • Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers35 Confidential Information
    • Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers  Space Required  ~3500 square feet  Seating Capacity  60 pax indoor  20 pax outdoor  Price Range  Rs.150-1000 for Food  Rs.50-2500 for Beverages36 Confidential Information
    • 8. DOORS OF THE WORLD4 Restaurants in 1 Venue Concept Courtyard, Faces & Names, Indulgence, Cayotee Uglee
    • Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept  Design Concept  Courtyard - covered roof open air seating with pint alcohol & snacks system  Faces & Names - International Lunch & Dinner Restaurant  Indulgence - Coffee shop & Patisserie  Cayotee Uglee - a lively, crazy, living la vida loca bar lounge.  Very stylish, modern & chic design with bold colors & inviting relaxing interiors  Modern in style, yet comfortable seating arrangements. An open air relaxed furniture & design, a trendy & casual coffee shop design, a stylish restaurant design & a wild like fire Bar & Lounge design  Food Concept  Unique Flavors of different food for the four concepts  Snacks, bites & grills for the courtyard  Full Food course for the restaurant  Cakes, pastries & tartlets for the Cake shop and wild food concepts for the bar38 Confidential Information
    • Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept  Beverage Concept  Pint size varieties for the Courtyard  Full bar & wine selection for the restaurant  Revitalizing & Relaxing Concoctions of Teas; cold beverage Iced-Tea, Fruit Iced-Tea & flavor Juices. Relax with the flavored hot Tea, flavored milk tea cocktail, flavored & classical coffee , flavored hot chocolate & milk for the patisserie-- a health station concept.  Wild mixes & concoctions at the bar  Location  Ideal to fit to the High end Malls, High class residential area & Hotels . BPO areas The meeting point of Simplicity & Branded and High Quality Products, with 4 concepts behind One Giant Magic Door. combining with a unique flavors of Worlds food & Exclusive Menu Beverages. this is where India goes global & embraces the world39 Confidential Information
    • Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept40 Confidential Information
    • Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept  Space Required  ~10,000 square feet  Seating Capacity  100 pax Courtyard  80 pax Faces & Names restaurant  40 pax Coffee Shop  80 pax Cayotee Uglee & 100 pax rooftop covered bar extension  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages41 Confidential Information
    • 9. INDIAN DHABATraditional Indian Village concept
    • Food & Beverages Concept INDIAN DHABA - Traditional Indian Village concept  Design Concept  Very traditional & old fashioned Village Sense of place & design. Highway Inns  Food Concept  Unique Flavor of Indian Food from the Northern Frontier  Beverage Concept  Full bar, with Traditional Indian Bevy  Location  Ideal for Residential An Indian traditional concept, bringing the life & essence of India43 Confidential Information
    • Food & Beverages Concept INDIAN DHABA - Traditional Indian Village concept44 Confidential Information
    • Food & Beverages Concept INDIAN DHABA - Traditional Indian Village concept  Space Required  ~3500 square feet  Seating Capacity  90 pax indoor  30-40 pax outdoor  Price Range  Rs.150-800 for Food  Rs.50-2500 for Beverages45 Confidential Information
    • Management Team
    • Food & Beverages Concept Management Team Management  Mr. Ashwin D’Cunha ; Managing Director  Mrs. Snigdha Banerjee D’Cunha ; Director actively involved in HR & Training & Development  Mr. Rahul Kotyan ; Food & Beverages  Mr. Shaik Mohammad Sultan ; Corporate Chef Advisors  Mr. Praveen Roy  Mr. Aldrin D’Cunha47 Confidential Information
    • Food & Beverages Concept Ashwin D’Cunha ; Managing Director  17 years experience in Food & Beverages, Project Management and Hotel operations across the globe  Worked with President Hotel, India; Carnival Cruise Lines, Miami, USA ; Atlas Hospitality Group, Dubai; One & Only One Royal Mirage, Dubai; The Embassy Club, Dubai; Rendezvous Restaurants, India; Bombay Palace Group of Restaurants, New York, USA Type of Projects handled :  Management of Hotel and Food & Beverages operations  Human Resources- training & recruitment  Sales & Marketing planning for Hotels and Restaurants  Concept & Design Planning  Financial Planning for Hotels & Restaurants  Pre-Opening and Opening Project Management Education  Honors student in PG Hotel Management Course from KC College, Mumbai India  Honors student in Food Production & Patisserie from IHM, Mumbai  Honors from “All Star Bartenders & Mixologist”, New York.48  Honors from WSET UK; Wine and Spirit Advanced Education Confidential Information
    • Food & Beverages Concept Ashwin D’Cunha ; Managing Director Major Projects  Pre-Opening and Post Opening Management of 3 hotels over 5 years for “One & Only Royal Mirage Resort”- among the 10 best resorts in the world as declared by Conde Nast Traveler  Pre-Opening of Bombay Palace Restaurants in New York City, USA  Opened the “Embassy Club London” in Abu Dhabi – an enterprise of Mark Fuller & Andy Taylor (Co- Manager of Iron Maiden, The Rock Group)  Started an entire vertical of Food & Beverage and Hotel Apartments for Elite Hospitality, Bahrain  Opened Dubai’s first Arabesque with 3 level concepts- sports bar, main dance & VIP bar  Concept of Nina, Dubai’s first Indo Euro Restaurant and Rooftop Lounge & Open Sky Bar  Concept, Design and Operations for “Food & Beverages” – a retail, lifestyle, dining & entertainment venue in Bangalore  Concept and recruitment for Southern Sun, a Retail & 5 Star Hospitality venue in Dubai  Pre-Opening and Post-Opening Operations of 2 mega liners for Carnival Cruise Liners, Miami, USA49 Confidential Information
    • Food & Beverages Concept Ashwin D’Cunha ; Managing Director One & Only Royal Mirage , Elite Hospitality , Bombay Palace , New York Dubai Bahrain Among the 10 Best Resorts in Embassy Club, Abu Dhabi50 the World Confidential Information
    • Food & Beverages Concept Snigdha Banerjee ; Director Operations  14 years experience in Food & Beverages, Project Management and Hotel operations across the globe  Worked with Taj Group of Hotels, UEI Global Hotel Education Type of Projects handled :  Management of Food & Beverages operations  Human Resources- training & recruitment  Planning & Holding Events such as fashion shows, music album launches, product launch  Concept Planning  Pre-Opening and Opening Project Management  Set Up and Operations in India for UEI Global Hotel Education for Berggruen Group, USA Education  Honors in Hotel Management from Indian Institute of Hotel Management (IIHM) by Taj Hotels India  Total Quality Management from Indian Institute of Hotel Management (IIHM) by Taj Hotels India51 Confidential Information
    • Food & Beverages Concept Snigdha Banerjee ; Director Operations Major Projects  Pre-Opening and Post Opening Management of restaurants for “One & Only Royal Mirage Resort”- among the 10 best resorts in the world as declared by Conde Nast Traveler  Set Up and Operations in India for UEI Global Hotel Education for Berggruen Group, USA  Restaurant Manager with The Taj Group of Hotels, India  Human Resources solutions for Southern Sun Hotel, Dubai52 Confidential Information
    • Food & Beverages Concept Snigdha Banerjee ; Director Operations Taj Group of Hotels , India One & Only Royal Mirage , Dubai UEI Global Education India53 Among the 10 Best Resorts in the Confidential Information World
    • Food & Beverages Concept Rahul Kotyan ; Food & Beverages  14 years of experience in Food & Beverages operations within Hotels, Multi-unit Restaurant operations and Pre-Opening & Project Startups  Worked with Taj Group; Ramee Group of Hotels; Flora Hotels, Dubai; MARS Restaurant, India and Lite Bite Foods, India Type of Projects handled:  Heading Food & Beverages operations including Restaurants, Banquets, Conferences, Catering  Pre-Opening project operations  Menu Planning  Vendor and Product Sourcing  Team recruitment and training  Formulating standards and procedures Education  Advanced Diploma in Hospitality Management from Australian College of Travel & Hospitality Management, Melbourne.  Diploma in Hotel Management, Catering & Nutrition from Institute of Hotel Management, Catering and Nutrition, Ahmedabad54 Confidential Information
    • Food & Beverages Concept Rahul Kotyan ; Food & Beverages Major Projects  Mumbai Operations for Lite Bite Foods with responsibilities including branding, operations, feasibility evaluation, recruitment & training, setting up systems, vendor handling  Handling Food & Beverages operations for 2 hotel apartments of Flora Hotels, Dubai  Pre-Opening and Operations of 7 restaurants at Ramee Royal Hotel, Dubai  Operations of 4 restaurants, nightclub and 24 hour room service with a team of 76 at Gordon House Mumbai & Pune  Pre-Opening of Masala Bay restaurant at Taj Land’s End, Mumbai55 Confidential Information
    • Food & Beverages Concept Rahul Kotyan ; Food & Beverages Ramee Hotel, Dubai Flora Park Hotel, Dubai Masala Bay Restaurant, Taj Land’s End,56 Mumbai Confidential Information
    • Food & Beverages Concept Shaik Mohammad Sultan ; Corporate Chef  Culinary professional with more than 20 years of experience in industry and academia  Worked with Taj Group of Hotels, Elite Group Bahrain, Shri Shakti College of Management and Osmania University Type of Projects handled:  Oversee Food & Beverages operations  Selection, Planning, Requisitioning for supplies and approval of Standard of Supplies  Coordinate the Planning of menus like-, Daily Buffets, Theme menus for banquets & food festivals  Controlling of all operational costs; food, labor and materials  Banquet Kitchen and Conference Operations standardization  Designing of facilities requirements in coordination & consultation with the builder, equipment manufacturers and suppliers Education  Diploma in Hotel Management from Institute of Hotel Management, Catering Technology & Applied Nutrition, Hyderabad57 Confidential Information
    • Food & Beverages Concept Shaik Mohammad Sultan ; Corporate Chef Major Projects  Setting up 2 Hotel properties’ kitchen operations from ground zero in tandem with requirements on its catering role, budgets and desired business returns at the Elite Group, Bahrain  Sous Chef for Majorda Beach Resort, Goa, India  Chef De Partie at Taj Banjara, Hyderabad, India  Faculty; Food Production at Shri Shakti College of Management and Osmania University, Hyderabad58 Confidential Information
    • Food & Beverages Concept Shaik Mohammad Sultan ; Corporate Chef Elite Resort & Spa , Majorda Resort & Spa, Taj Banjara, Bahrain Goa Hyderabad59 Confidential Information
    • Food & Beverages Concept Praveen Roy ; Advisor  25+ years stalwart of Indian Hospitality Industry  He has set up various hospitality projects across India and Internationally  Work experience includes Taj Group of Hotels for over 18 years and successful creation of Indian Institute of Hotel Management (IIHM)  Dean of IIHM and General Manager of the Taj Hotel  Setup of UEI Global Hotel Education in India for Berggruen Group, USA  Currently assisting Restructuring of Baisan Hospitality Institute and Hotels in Bahrain Aldrin D’Cunha ; Advisor  A Visionary & Guiding Force for the team  An Advertising & Media expert  Setup Brainwave Advertising in Dubai and holds worldwide royalty for Qatar Yellow Pages  Member of Launch Team of Tata Yellow Pages in Mumbai  An Entrepreneurial and Business mindset60 Confidential Information
    • Concept Positioning & Marketing
    • Food & Beverages Concept Positioning  The restaurants will be positioned as a Life Style Entertainment venue  The brand will be positioned to be the number one choice based on service, speed and price structure  The brand will be launched in the most upcoming and growing cities catering primarily to families and corporate sectors with main clientele being between 25-50 with limited time to enjoy a lifestyle62 Confidential Information
    • Food & Beverages Concept Marketing & Promotion  Promotional Campaign  Discount Vouchers  Entertainer Vouchers  “Biggest Party in Town” campaigns  Fashion shows and Entertainment shows in tie-ups with fashion & entertainment companies in India and from outside  Print Media- Lifestyle & Business magazines, F&B publication, Newspapers  Outdoor Campaigns  Internet Marketing63 Confidential Information
    • Development & Expansion Plans
    • Food & Beverages Concept Development & Expansion Plans  The Management Team is looking at the metros in India for restaurant development  Expansion plans will also include Tier II cities with growth potential  Target markets include Mumbai, NCR , Chennai, Bangalore, Hyderabad, Ahmadabad, Pune, Kolkatta  Cities with growing GDP & business potential will be targeted first  The Team is looking at chain of restaurants across India in 5 years time frame  The Team is looking for angel investor to initiate the concepts65 Confidential Information
    • Thank You Ashwin D’Cunha Email: ashwinfnb@gmail.com Mobile: + 91 961927963566 Confidential Information