Rest-O-Bar Consultancy

Our Restaurant & Bar Management Consultancy Services helps restaurants, restaurant chains, hotels & hotel chains, food courts, pub and bar owners of new projects or existing operational units to find the right concepts and focused strategies using the latest information and analysis in the Hospitality trade.  We are associated with successful Consultancy projects that are located across the whole cross-section of the Restaurant, Bar, and Hotel business not only because we are enthusiastically professional with a positive bent of mind, but also because we have an excellent efficient and highly motivated team.

Scope of Work

Food and Beverage Service operations
Food and Beverage Service operations involve a multitude of activities which engage the staff right from purchasing raw material, preparing food and beverage, keeping the inventory of material, maintaining service quality continuously, managing various catered events, and most importantly, analyzing the business outcomes to decide future policies
Vendor assistance services
optimizes efficiencies in disposals through the provision of coordinated services that are each tailored to the needs of clients in complimenting existing resources and skills, and in evaluating and addressing issues and challenges throughout the transaction process.
Food Photography
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks
Recruitment refers to the overall process of identifying, attracting, screening, shortlisting, and interviewing, suitable candidates for jobs within an organization. Recruitment can also refer to processes involved in choosing individuals for unpaid roles
Kitchen operations & Recruitment
In general, there are 3 broad types of equipment: storage, production, and cooking equipment. Chillers – Where food items that do not require freezing are stored. Items that should be kept cold but not frozen include vegetables, because their quality will deteriorate.
Operations planning
highly detailed plan that provides a clear picture of how a team, section or department will contribute to the achievement of the organisation's goals. The operational plan maps out the day-to-day tasks required to run a business and cover.
Concept planning
is a short overview of a new business venture. It can be used to expand on an initial business idea; guide more detailed planning and communicate essential information. The concept plan signals a commitment to a diligent planning effort by organizing and documenting the intentions of the founders.
Design the kitchen layout
When creating a kitchen layout, many designers place the sink first and then design out from there. ... Think about placing the sink where there is a view out a window or into the room. A kitchen island is also a great location for the sink.