Conducting Market Research, studying customer habits and attitudes and identifying customer needs enabling maximizing average spend,

Submitting feasibility studies on the location, in terms of volume, product mix analysis, trading performances and industry average benchmarks.

Providing rational leasing advice based on feasibility studies and experience.

Design and Layout of the business unit, product distribution layout, kitchen layout, common area ambience, seating ratios and choices, interior finishes etc.

Efficient Procurement advise for all service Equipments thus reduce the cap expenditure

Designing Product list, Menu, Serving sizes and price points.

Concept name , logo, branding and corporate colours selected and finalized.

Menu board content designing (including food shots and lettering)

Designing uniforms for the staff and procurement of the same,

Procurement advise for all equipments, food, disposables and packaging.

Visual merchandising for concept authenticity.