Overview

Under the head of Project Management, we work as a single point of contact for the client for all the services, from planning to execution. We prepare the delivery schedule and ensure that works are carried out accordingly.

Establishing the basic structure of the concept, including the first quality benchmarks. Sourcing agencies for maintenance services For pre-opening and t-opening requirements. identifying the liaisoning agency For licensing requirements and to deal with government agencies. Support in registering the concept, the brand name, the brand logo, copyright and IPR matters.

Identifying staffing needs, Hiring the right staff, Training :Of operational standards, Menu detailing and associated classroom training, Food production and food service co-ordination drills

Operational benchmarks should be integrated with an efficient audit trail. Audits are vital support functions for the operations. Audits support examination of existing benchmarks and provide information and guidelines for future improvements on performances in the matter...

We offer facility designing services to clients suiting their budgets. We prepare a program of Food & Beverage facilities in accordance to the architectural plans. We also prepare work flow diagrams, estimate the requirement of utilities, plan layout of kitchen equipment, and prepare Bill Of Quantities (BOQ's). We specialize in Project management of the food production areas prior to the launch of the food services outlet.

Evaluating the market and financial feasibility of a hotel, resort, restaurant, QSR or other hospitality or project prior to making a major financial commitment is a very important aspect of sound decision-making. We provide accurate, insightful analysis, whether it is a new project, renovation or repositioning of an existing asset, or the purchase of an operating property, at Asiana, we provide accurate and insightful analysis to the owners, investors, operators and lenders.

Devising the Menu and/or support in creating the menu. Identifying creative agency for menu design and follow-ups on the menu printing. Inter-acting with the marketing agency. Budgeting & Business plan creation Investments and Capital Expenditure. Pre-opening operating expenditure.

Comprehensive Operational services would be provided kitchen stewarding services comprehensive kitchen stewarding services would be provided during launch operations

It is imperative for all menu items to sell and for each of the menu item to be profitable. Regular Menu Engineering ensures that all menu items are popular as well as popular. This is the most important factor that helps in the outlet to spread in other geographical locations and helps during the process of seeking bank loans and venture funding.