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Mohammed Rafiq

Free Lancer
Management Consulting

Contact Information:

Lodhivali, Maharashtra 410206
India

Clients I'm Seeking:

 

Hospitality and F&B Business Owners. CEOs of Food & Beverage Companies, Companies at large in Hospitality Industry. Start up Businesses. Turnaround Businesses. Conceptualization , Complete Turnkey Projects -

About My Business:

 

Hospitality Business Development Consultancy is a small start up. Where we serve clients with Business Development in Hospitality Sector mostly different genre of Restaurants. like Specialty Restaurants. QSRs, Restaurants featuring exclusive Cuisine like Chinese, Indian, Mediterranean, Thai. Polynesian etc. We are also involved in the development of Molecular Cuisine. Patisseries Bakeries etc. We also develop Event Management Concepts like Banqueting & Catering. Our forte is Conceptualization and Design right from the start like development of the property its Interior, Signboards Sitting arrangements etc. Establishment and Planning of the Production Department Menu Development. Recruiting of the right Chef and other personnel. Training the staff etc. New Restaurant Opening & Concept Development From Conceptualization to Execution Feasibility, Execution & Risk Mitigation Our Clients Profiles (1) Clients seeking to open a restaurant for the first time: Providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit. (2) Clients seeking to open a prototype for growth: With an existing idea, the creation of a successful prototype with the intention to grow through franchise, licensing or individually. Industries Served Include: Fast Food - Quick Serve - Fast Casual - Casual - Fine Dining - Arena/Sports Service - Real Estate Developers - Shopping Centres Website Consultation for Restaurants & Take Away The key to working with new concepts and developing successful restaurant, franchise and hospitality businesses includes: Operational Systems Review Valuations & Litigation Feasibility Studies Local Marketing Market Research Training Programs Structure & Reporting Corporate Governance Strategic Planning Site Selection Templates Master Planning & Licensing Yield Management PRACTICE AREAS - BRIEF OVERVIEW FEASIBILITY ANALYSIS & CONCEPT DEVELOPMENT MASTER PLANNING & ROLL OUT STRATEGY RESTAURANT SCIENCE & ECONOMIC MODELLING UNIT OPERATIONS & PROCEDURE MANUALS LEGAL CONSULTATION & COMPLIANCE SYSTEMS, OPERATIONS & PERFORMANCE MAXIMIZATION Group Operations Management; Market and Competitive Analysis; Vendor and Supplier Management; Performance Management; Contract Management; Product/Service and Project Development; Overhead Cost Reduction; Delivering Quality Service; Marketing and Sales Strategies; Budget Allocation and Control; Departmental Establishment; Investment Management; Quality Assurance and Control; Implementation of IT; Concept Development, Training & Development; Brand Identity Recognition through Culture inculcation WE ALSO DO FRANCHISE DEVELOPMENT Restaurant Growth & Concept Development Building an operational & financial model designed for replication. Building a prototype with the intention of growth is a very different experience to opening a single restaurant location. With growth, everything is designed around automation and efficiency and the ability to be able to create replicate-able concepts that require minimal training but identical results. Growth concepts must focus on creating a model that ensures the same quality of food and customer experience as the prototype and building in systems to prevent deviation or rogue operation. This is in addition to the legal, sales and marketing backbone that must be in place and created, tested and rolled out with unit one.

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