9Restaurants is a restaurant consulting firm that proposes re-engineering and restructuring operations for Chola Spicy Kitchen restaurant. They will assess all departments, identify issues, develop standard operating procedures, observe front-end sales and set clear profit targets. Their services include concept design, menu development, facilities management, business strategy consultation, and digital and manual marketing support.
Mint Hospitality is the one stop shop for all your Hotel & Restaurant needs. Perfection. Delivered! Mint Hospitality is the one stop shop for all your Hotel & Restaurant needs. You dream, we deliver !
Mint Hospitality is the one stop shop for all your Hotel & Restaurant needs. Perfection. Delivered! Mint Hospitality is the one stop shop for all your Hotel & Restaurant needs. You dream, we deliver !
Total Hospitality is a one stop solution for the entire range of hospitality business requirements. Starting from the very conceptualization of any hotel or restaurant project, Total Hospitality undertakes the complete planning, execution, completion and successful operation of the business.
A result oriented Professional with total 8+ years of Progressive experience, Strong Operational Experience of 6 years across diverse restaurant formats and 2 years in sales & marketing
• Worked in the field of Restaurant & Catering operations, Operations Planning, People Management, Business Analysis, Category Analysis and Merchandise Co-ordination
• Effective Negotiator, Buying & Category management
• Expertise in finalizing store location, layout planning
• New Store set up
• Crisis Management
• Business strategy- planning and implementation
• Business development –new ideas & markets
• Building and managing empowered teams.
• Excellent communication, inter personal, presentation, analytical, liaison and problem solving skills with the ability to work in multi-cultural environment.
A competent professional with Over 12 years of qualitative experience in Food & Beverage Service , Food & Beverage Operations, Client Servicing, Team Management in the Hospitality Industry.
WORKING With Js Hospitality pvt. Ltd.(Pind Balluchi Restaurants) as an Area General Manager
Worked with Great Indian Nautanki Company Pvt. Ltd, Kingdom Of Dreams, Showshaa- Night Club as a General Manager From April 2016 till date
Previous working with JRB food Pvt ltd. Looking after SWAGATH Restaurant GK-2 , New Delhi from April 2014 till March 2016
Worked with G vision Hospitality Pvt Ltd .Looking after Le’ SHAMROCK –the Irish Bar as a General Manager. I is my first venture as a General Manager.
Worked with Cibo an Italian fine dining Restaurant as an Operation Manager (Gateway Hospitality pvt ltd).
Experience in creating Italian, Pan Asian and Continental Fine-Dining restaurant.
Expertise in managing the entire restaurant operations.
Result oriented planning.
Exhaustive in assignments staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training & implementation.
Specialized in handling carte, buffets, and banquets & bar operations.
Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
Consistent track record of service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition & methods.
With good communication, inter-personal & troubleshooting skills with the ability to work in multi-cultural environment.
Worked with 5* establishments including: The Park (Kolkata), Taj Mahal (New Delhi), Uppal’s Orchid (New Delhi).Also worked with 5* Restaurant chain like: Lodi – the garden restaurant (Delhi), Yum Yum Tree (Bahrain), Swagat Restaurent (Delhi)
Exemplify leadership qualities and professionalism, backed by consistent, verifiable record of achievement.
We specialise in providing Digital Services to Hotels, Restaurants, Travel and F&B Brands around the world. Learn more about how we can help your business succeed online.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Total Hospitality is a one stop solution for the entire range of hospitality business requirements. Starting from the very conceptualization of any hotel or restaurant project, Total Hospitality undertakes the complete planning, execution, completion and successful operation of the business.
A result oriented Professional with total 8+ years of Progressive experience, Strong Operational Experience of 6 years across diverse restaurant formats and 2 years in sales & marketing
• Worked in the field of Restaurant & Catering operations, Operations Planning, People Management, Business Analysis, Category Analysis and Merchandise Co-ordination
• Effective Negotiator, Buying & Category management
• Expertise in finalizing store location, layout planning
• New Store set up
• Crisis Management
• Business strategy- planning and implementation
• Business development –new ideas & markets
• Building and managing empowered teams.
• Excellent communication, inter personal, presentation, analytical, liaison and problem solving skills with the ability to work in multi-cultural environment.
A competent professional with Over 12 years of qualitative experience in Food & Beverage Service , Food & Beverage Operations, Client Servicing, Team Management in the Hospitality Industry.
WORKING With Js Hospitality pvt. Ltd.(Pind Balluchi Restaurants) as an Area General Manager
Worked with Great Indian Nautanki Company Pvt. Ltd, Kingdom Of Dreams, Showshaa- Night Club as a General Manager From April 2016 till date
Previous working with JRB food Pvt ltd. Looking after SWAGATH Restaurant GK-2 , New Delhi from April 2014 till March 2016
Worked with G vision Hospitality Pvt Ltd .Looking after Le’ SHAMROCK –the Irish Bar as a General Manager. I is my first venture as a General Manager.
Worked with Cibo an Italian fine dining Restaurant as an Operation Manager (Gateway Hospitality pvt ltd).
Experience in creating Italian, Pan Asian and Continental Fine-Dining restaurant.
Expertise in managing the entire restaurant operations.
Result oriented planning.
Exhaustive in assignments staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training & implementation.
Specialized in handling carte, buffets, and banquets & bar operations.
Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
Consistent track record of service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition & methods.
With good communication, inter-personal & troubleshooting skills with the ability to work in multi-cultural environment.
Worked with 5* establishments including: The Park (Kolkata), Taj Mahal (New Delhi), Uppal’s Orchid (New Delhi).Also worked with 5* Restaurant chain like: Lodi – the garden restaurant (Delhi), Yum Yum Tree (Bahrain), Swagat Restaurent (Delhi)
Exemplify leadership qualities and professionalism, backed by consistent, verifiable record of achievement.
We specialise in providing Digital Services to Hotels, Restaurants, Travel and F&B Brands around the world. Learn more about how we can help your business succeed online.
Similar to 9Restaurants - CSK proposal V4.0.pptx (20)
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
2. 9Restaurants is a complete, end to end
hospitality and restaurant consulting firm
based in Chennai, India.
With 22 years of combined experience in
IT, Hotel booking, Digital Marketing,
Restaurant and Hospitality industries, I
opened my restaurant just 2 years back;
but I was learning and undertaking
training in the hospitality industry for the
past 10 years.
Have knowledge about the front and
back end operations; not a chef but I can
cook all Indian recipes, Chettinad
Cuisines, Biriyani, Tandoori, Grills,
Chinese and Italian Cuisines.
With 2 decades of association with
hospitality industry; can spot operational
illness a mile away, offer advice and
mentoring support, or can be beside you
and do the work, coach and train you.
Its ME
In today’s hospitality industry the mantra is
“No restaurant business can grow without
the knowledge of FOOD and Digital
world”.
If you aspire to start and run a restaurant or
hotel successfully; knowledge of food,
digital marketing and IT is vital.
We have a knowledgeable and experienced
team in Kitchen Administration, Chefs,
Front End Managers, Marketing Brains,
Digital Marketing Experts, Hospitality, HR
and Creative team for Interiors and
collateral’s.
Our experience has taught us what’s right,
what works, and what doesn’t… and that’s
why we are in the business – because we
know how to make restaurants run
efficiently.
TEAM 9Restaurants
About
9Restaurants
3. 22 years of combined experience in the IT, Travels, Digital Marketing, Restaurant and
Hospitality industries, I have been involved with hundreds of website, web applications
and portal development; internet marketing; consultant for restaurants, menu
developments, creating dining room concepts, setting up kitchens and staff training.
Meet Harikrishnan Anandan
Never give up your belief, In order to succeed, we must first believe that we can. Our greatest
weakness lies in giving up. The most certain way to succeed is always to try just one more time.
Professional Skills
Interest & Achievement's
Strengths
• Spotting operational illness
• Mentoring
• Coaching
• Training
• Marketing
Harikrishnan Anandan
Your Team Member
SWOT analysis
Confidence
Food
Digital Marketing
5. Re-Engineering
Brand Refresh + Menu
Development
Writing Vision
Statement, Developing
Strategies for Growth
Training Manuals &
Handbooks
Front End Service,
Guest Services
Accounts and cost
control
(Food Cost + Waste)
Take away,
Deliveries & Online
Sales
Developing
Marketing,
Promotions and
Sales Plan
Collaterals
Outlook and
Competitor
Analysis
Prioritizing the
problems
Identifying the
problems which has to
be corrected
immediately
Systematic re-
structuring of all the
departments
Observation of Existing
System
Identifying problems
in existing system
Identifying Quality
issues in Food and
recipes & Kitchen
procedures
More.. More.. More.. More.. More..
6. 1. Standard operation procedure for all departments
2. Observing the stream of Sales – Front END Sales
3. Clear Target in Profits
4. Digital and Manual Marketing
8. We Help, MANAGE, and OPERATE your RESTAURANT
Concept Re-Design
We will work with you to re-design a restaurant, from ideation to
reality. We focuses on concept clarity, connecting the design,
atmosphere, menus, and standard operating procedures to deliver a
consistent guest experience. Our concepts reflect your brand
personality through food, atmosphere, and service. we shepherd the
development process to ensure the integrity of the concept.
What we provide:
Concept Clarity + Design
Competitive Analysis
Existing Concept Reformulation
Demographic Profile Development
Business Model Design
Brand + Architectural Re-Design
Implementation Planning
Ongoing Support + Management support
Menu Development
Innovative, chef-driven menus designed to create craves that
translates to profitability. Your menu is what keeps your restaurant
full.
We develop signature items that will keep your guests returning for
more. Each one is then professionally tested for operational ease
keeping your kitchen moving efficiently. These personalized menus
combine recipe development with appropriate themes, so your
concept stays fresh and updated.
Tastes are Dynamic
We specialize in food that delights the eye and nourishes the soul.
Menus treat guests to flavorful dishes with a healthy foundation.
9. We Help, MANAGE, and OPERATE your RESTAURANT
FACILITIES + OPERATIONS
We make things seamless for a superior guest experience,
connecting the dots among these complex systems. Not only do we
create efficient operations for clients but we provide invaluable
education to keep these processes in place for the long haul.
What we provide:
Hiring solutions
Atmosphere + Ambience
Kitchen consulting + technology improvements
Food and beverage connection
Quality control + standardization
Delivery optimization
ASSESSMENT
We’ll perform an all-around assessment to identify opportunities to
keep your business fresh, while ensuring that its unique character
shines through the guest experience.
What we provide:
Target Audience Evaluation
Brand Narrative + Positioning
Guest Experience Evaluation
Brand-Driven Kitchen-to-Concept Alignment
10. We Help, MANAGE, and OPERATE your RESTAURANT
DEVELOPMENT SUPPORT
With the support of all the teams, we deliver actionable
recommendations that limit risk, create value, and maximize
revenue potential. As a strategic partner, we evaluate dining
options for your restaurant and deliver actionable
recommendations.
What we provide:
Market factors and positioning
Competitive set analysis
Brand strengths and opportunities
Review quality, appearance, and taste profiles
Overall guest experience
Price/value correlations
BUSINESS STRATEGY
We work through the economic fundamentals that ultimately
determine success.
We’ll help you find new revenue streams to complement your brand
or we’ll help you break into a new market.
What we provide:
Feasibility Studies
In-Depth Market Analysis
Pro Forma Development
P&L Analysis
Strategic Positioning for Franchises Entering New Markets
Real Estate Strategy
Real Estate Selection + Lease Negotiation
Tenant Search + Selection
BUSINESS Analysis
we evaluate hospitality tenants and define dining market segments.
Working in partnership with the development team,
9Restaurant delivers actionable recommendations that limit risk,
create value, and maximize revenue potential.
BUSINESS STRATEGY
We work through the economic fundamentals that ultimately
determine success. We’ll help you find new revenue streams to
complement your brand or we’ll help you break into a new market.
11. G.A.M.E. Plan, Food Waste,
Employee Meals &
Inventory
‘Cost Control’
Food Cost
Quality of FOOD is vital for the
reputation of a restaurant to grow.
‘Good Food Organic Growth’
Food Quality
Quality Food and Good
Service leads to Customer
Satisfaction.
‘Customer Retention’
Quality Service
12. Restaurant Process
Location,
Market &
competitors
Dine in and
Kitchen
Layouts
Concept
Creation
Business plan,
Financials &
Branding
02
01
9Restaurants
Recipe and
Menu
development
Recruitment &
Training
System and
procedures
Checklists,
Manuals &
Handbooks
Marketing
and
Sales plan
Operation and
Management,
Profit and
Loss
03 04 05
06
13. Quote and Proposal
We help people fall in love with your restaurant
Charges for Consultation, Restaurant Support & improvisation :
Internet Marketing :
(Manual Marketing, Digital Marketing and SEO)
Total cost for maintaining the Chola spicy Kitchen Restaurant :
Our consultancy Fee & Branding Fee DOES NOT Include
1. Printing / Distribution cost of branding material.
2. Designing and concept creation
3. Kitchen Equipment
4. Price/ Set up cost/ Contractor Cost/ civil work/ Any hardware/software required for the set up/ Fire safety/ Pest control/ wall artist/
crockery etc.
5. Photo-shoot, website development
6. Staff Hiring Agency Fee
Our Consultancy services started from 1st April 2022
Our Marketing Services Started from 1st August 2022
Note : We will sign a SLA and contract once the costing is agreed by the client.
14. As restaurant consultants, we can work
with restaurant owners, hospitality
groups and landlords.
We’re easy to work with, and we can
help your business, too.
Contact us today to
discuss your restaurant
business or idea and
how we can help
ifodmonk@gmail.com
or +919840079791
We listen carefully and speak frankly. Our restaurant
consulting business, despite this fancy PPT (thanks
for visiting) comes mostly from word-of-mouth. We
get results, since our focus is not on “what
happened?” instead on “who did it?”