A S K Restaurant Consultancy Services 919841767000

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Description

A.S.K. HOSPITALITY CONSULTANCY SERVICES is a service oriented company by a chef who cares connoisseurs’ delight. Our goal is to maximize the return on your investment and to ensure smooth hassle-free operations.

We are a leading Hotel & Restaurant Consultancy firm based in Chennai, headed by Chef Ashokaraja, who specializes in the startup, development and smooth operations of the restaurant involving kitchen facilities planning, menu planning and the entire gamut of operations involved in the Food Services sector and Training programs.

Chef Ashokaraja is a qualified Hospitality professional with international work experience spanning close to three decade. After having completed the Master’s program in Hotel Management and Catering Technology, he worked in the Carnival Cruise Line group in U.S.A for more than four years in the Food production department and Managing Many Restaurants & Banquets at Chicago, U.S.A for half a decade.

In India Chef Ashok has been the consultant for many Hospitality projects involving designing, planning and setting up of Kitchens and Food Service Establishments (Restaurants).

We focus on the following topics:

SITE ANALYSIS

Site Inspection, Business Feasibility, Identify the Competition

DESIGN AND DEVELOPMENT

Selection of the Designer/Architect, Kitchen Planner Selection, Kitchen Design and Planning

RESTAURANT SET UP

Setting up the restaurant work areas namely Reception, Dining area, Billing/Accounts, Kitchen, Storage and Rest rooms etc.

PURCHASING

Items and Utilities

FOOD STORAGE

Logistics, Storage Area Procedures, Safety Procedures, Food Handling

FOOD PRODUCTION

Cost control, Quality Management and Procedures

RESTAURANT MENU

Concept of the Menu, Design, Contents and Pricing Strategies

RESTAURANT CONCEPT OR THEME

Interior Design suggestions and Specifications

HOURS OF OPERATION

Working Hours of the Restaurant

KITCHEN ACCESSORIES

Equipment’s required in cooking and associated utensils for every day usage

RESTAURANT UTILITIES

Selection of restaurant furniture, cutlery, crockery, linen, metal wares…

BILLING SYSTEMS

The software and the hardware aspects of billing

PRINTING SOLUTIONS

Design of stationery, concepts, designs and print

STAFF UNIFORMS

Design, Source and Suppliers

PRODUCT SUPPLIES

Suppliers, Product Lists

REVIEW OF EXISTING OPERATIONS

Cost control – Food and Beverage, Inventory – Materials and Utilities, Restaurant Service

STAFFING

Job Requirements, Deion and Profiles, Interviews and Recruitment Processes, Hiring Recommendations

STAFF TRAINING

Guest Relations and Service aspects, Food Recipes and service, Sales techniques – up-selling, additional food ticket revenue generation

PROJECT IMPLEMENTATION – TIME SCHEDULING

Food and Bar Menu, Preliminary Menu selection and pricing, Recipe Guides, Product Lists, Trials and Food Tasting, Garnishing, Food Presentation Techniques

PRE-OPENING FORMALITIES

Planning of Inauguration, Soft Trials, Advertisement and Pre-Opening Promotional Campaigns

RESTAURANT OPENING

Supervision of the Restaurant Operations, Press Releases

POST-OPENING REQUIREMENTS AND SUGGESTIONS

Audits, Staff Performance and Morale, Cost Controls, Quality Controls

PREPARING SOPs FOR THE SUCCESSFUL OPERATION OF THE RESTAURANT

Our esteemed clients include:

AYUR RESORTS on E C R MudaliyarKuppam 15 rooms Property with SPA n Restaurant

Manoj Bhavan Highway Restaurant, Maduranthagam

Manoj Bhavan Highway Restaurant, Mamundur .

Manoj Bhavan ,Ramapuram ,Chennai