Reetesh Culinary is a food and beverage consulting company founded in 2005 that specializes in restaurant startups and improving existing restaurants. It provides various services including product development, concept development, recipe development, staff development, training, operations, resource identification, purchasing, and equipment selection. Services are tailored to each client's needs and charges vary accordingly.

1. Reetesh Culinary
Reetesh Culinary, founded in 2005, is a full-service food and beverage consulting
Resource Company. Specializing in restaurant start-ups and profit improvement for
existing restaurants. Reetesh Culinary has gained the respect and confidence of the
top food and beverage executives nationwide.
Known for our innovative creativity, Reetesh Culinary remains focused on the
competitive differentiation of the needs of the client and supporting those needs with
unique and cutting-edge services that exceed all expectations.
Creative Culinary provides services to both commercial and non-commercial food
service chains as well as independent operators.
Services provided by us are subject to charge according to needs of the organization.
Basic services include:
PRODUCT DEVELOPMENT
1. Idea Generation
2. Idea Screening
3. Concept Development and Testing
4. Business Analysis
5. Market Testing
6. Technical Implementation
7. Commercialization
8. New Product Pricing
9. Costing of menu
10.Costing of buffet

2. CONCEPT DEVELOPMENT
1. Note taking and summarizing gleaning key concepts, their relationships
and hierarchy from documents and source materials
2. New knowledge creation: e.g., transforming tacit knowledge into an
organizational resource, mapping team knowledge
3. Institutional knowledge preservation (retention), e.g., eliciting and mapping
expert knowledge of employees prior to retirement
4. Collaborative knowledge modeling and the transfer of expert knowledge
5. Facilitating the creation of shared vision and shared understanding within
a team or organization
6. Communicating complex ideas and arguments
RECIPE DEVELOPMENT
1) Culinary Arts Program
2) Culinary Management Program
3) Hospitality Management Program
STAFF DEVELOPMENT
1. Providing opportunities for people to function as human beings rather
than as resources in the productive process.
2. Providing opportunities for each organization member, as well as for the
organization itself, to develop to his full potential.
3. Seeking to increase the effectiveness of the organization in terms of all
of its goals.
4. Attempting to create an environment in which it is possible to find
exciting and challenging work.
5. Providing opportunities for people in organizations to influence the way
in which they relate to work, the organization, and the environment.
6. Treating each human being as a person with a complex set of needs, all
of which are important in his work and in his life
TRAINING

3. Training is the acquisition of knowledge, skills, and competencies as a result of
the teaching of vocational or practical skills and knowledge that relate to specific
useful competencies. Training has specific goals of improving one's capability,
capacity, and performance. It forms the core of apprenticeships and provides the
backbone of content at institutes of technology (also known as technical colleges
or polytechnics). In addition to the basic training required for a trade, occupation
or profession, observers of the labor-market recognize as of 2008 the need to
continue training beyond initial qualifications: to maintain, upgrade and update
skills throughout working life. People within many professions and occupations
may refer to this sort of training as professional development.
OPERATION
1. Research and development of new foods, biological and
pharmaceutical products
2. Development and operation of manufacturing, packaging and
distributing systems for drug/food products
3. Design and installation of food/biological/pharmaceutical production
processes
4. Design and operation of environmentally responsible waste treatment
systems
RESOURCE IDENTIFICATION
1. Concepts of competition, sustainability, conservation, and stewardship.
In application within human society, commercial or non-commercial
factors require resource allocation through resource management.
2. Resources have three main characteristics: utility, limited availability,
and potential for depletion or consumption.
PURCHASING
1. Procurement Logistics
2. Production Logistics.
3. Distribution Logistics
EQUIPMENT SELECTION
1. A single-file kitchen (or one-way galley) has all of these along one
wall; the work triangle degenerates to a line. This is not optimal, but

4. often the only solution if space is restricted. This may be common in
an attic space that is being converted into a living space, or a studio
apartment.
2. The double-file kitchen (or two-way galley) has two rows of cabinets at
opposite walls, one containing the stove and the sink, the other the
refrigerator. This is the classical work kitchen.
3. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the
work triangle is preserved, and there may even be space for an
additional table at a third wall, provided it does not intersect the
triangle.
4. A U-kitchen has cabinets along three walls, typically with the sink at
the base of the "U". This is a typical work kitchen, too, unless the two
other cabinet rows are short enough to place a table at the fourth wall.
5. A G-kitchen has cabinets along three walls, like the U-kitchen, and
also a partial fourth wall, often with a double basin sink at the corner
of the G shape. The G-kitchen provides additional work and storage
space, and can support two work triangles. A modified version of the
G-kitchen is the double-L, which splits the G into two L-shaped
components, essentially adding a smaller L-shaped island or
peninsula to the L-kitchen.