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  • Scope of Work For Mauli Prasad Restaurant

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    Netaji Bhosale
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    Nexus Hospitality services provides turnkey consultancy services for opening a new restaurant or hospitality business. Their services include menu development, kitchen layout and equipment planning, staff training, vendor selection, pre-opening support and post-launch assistance. They have a 5 stage process for consultancy that includes concept planning, layout design, technical specifications, vendor finalization, and project execution. They work with various partners to provide a full suite of services from market research to staff recruitment to ensure a smooth restaurant opening.

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    Scope of work for Mauli Prasad restaurant

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    Nexus Hospitality services provides turnkey consultancy services for opening a new restaurant or hospitality business. Their services include menu development, kitchen layout and equipment planning, staff training, vendor selection, pre-opening support and post-launch assistance. They have a 5 stage process for consultancy that includes concept planning, layout design, technical specifications, vendor finalization, and project execution. They work with various partners to provide a full suite of services from market research to staff recruitment to ensure a smooth restaurant opening.

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    37 views4 pages

    Scope of Work For Mauli Prasad Restaurant

    Uploaded by

    Netaji Bhosale
    Nexus Hospitality services provides turnkey consultancy services for opening a new restaurant or hospitality business. Their services include menu development, kitchen layout and equipment planning, staff training, vendor selection, pre-opening support and post-launch assistance. They have a 5 stage process for consultancy that includes concept planning, layout design, technical specifications, vendor finalization, and project execution. They work with various partners to provide a full suite of services from market research to staff recruitment to ensure a smooth restaurant opening.

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    of 4

    Scope of Work: Nexus Hospitality services

    1: Menu Consultation
     Kitchen Layout and Equipment Planning with Bulk Order Quantities (BOQ) of
    kitchen small equipment
     Providing with kitchen layout and MEP drawings of the same in AUTOCAD and PDF
     Creating a work flow chart for the kitchen
     Creating a food concept and devising the menu around it. the menu will have 150-
    175 dishes depending on the market scenario

     Menu Engineering - Costing, Pricing, Standard Recipes and other collaterals as


    per market trends and comparisons
     Designing of kitchen uniforms
     Trials of Food with the appointed Chef and Manager
     Kitchen Manpower training and assigning job responsibilities to each
     Appointing of key personnel in the kitchen and kitchen administration

     Proposing a Crockery and service design related to that requirement for the outlet and
    vendors for the same.
     Approving vendors and quality of raw material
     Proposed Salary, Wages and Benefits (SWB) for kitchen

    2: Operational Consultation
    Food and beverage
     Plan and Design and layout of the restaurant, bar, kitchen, F & B space, and common
    areas with the ergonomic usage of space. These layouts are finalized in consultation
    with the client and architect/interior designer
     Make a Bulk Order Quantity (BOQ) list with detailed technical specifications of the
    equipment required, department specific
     We also suggest essential safety measures at the planning stage keeping in mind
    Environment, Health and Safety (EHS) guidelines
     We provide assistance in identifying vendors and aid in procuring all equipment
    required for your Outlet.
     Other equipment that we Collaborate with our Associates to procure: -

    • Furniture & Fixtures-Necessary, as mentioned earlier


    • Point of Sale (POS) Machines & Software
    • Audio Visual Systems-Includes only suggestions
    • Concept Based Decorative
    3: Complete Turnkey Consultation
    Stage 1 - Concept Planning and Feasibility Study (OPTIONAL)

     Analytically assess the suitability of the location for operations


     Competition analysis and recognition of the Target Group
     Propose and finalize the concept and formulate a USP
     Estimate a Capital Expenditure (CAPEX) Budget and other financials for the
    property with business projections & ROI
     Concept generation/tweaking as per ROI
     Draft the location and suggest site layouts

    Stage 2 – Layout and Equipment Planning

     Conceptualize the interiors and laterals in consultation with the Interior Designer /
    Audio Visual and other collateral consultants. Working with your Architecture/Interior
    design team for fine tuning the project
     Plan and Design and layout of the restaurant, bar, kitchen, F & B space, and common
    areas with the ergonomic usage of space. These layouts are finalized in consultation
    with the client and architect/interior designer
     Make a Bulk Order Quantity (BOQ) list with detailed technical specifications of the
    equipment required, department specific
     We also suggest essential safety measures at the planning stage keeping in mind
    Environment, Health and Safety (EHS) guidelines
     We provide assistance in identifying vendors and aid in procuring all equipment
    required for your Outlet.
     Other equipment that we Collaborate with our Associates to procure: -

    • Furniture & Fixtures-Necessary, as mentioned earlier


    • Point of Sale (POS) Machines & Software
    • Audio Visual Systems-Includes only suggestions
    • Concept Based Decorative

    Stage 3 – Technical Detailing


    On the approval of layouts as proposed in Stage 1 and 2, plan for the following areas will be
    suggested and finalized with the assigned agencies:
     Civil layout (including Kitchen, Bar, Stores and F&B spaces)
     Detailed electrical points plan for concerned areas
     Toilet details and plumbing plan for concerned areas
     Gas bank planning and installation with all safety measures in place
     Fixtures, Fittings, Acoustics & Lighting specifications
     Outlet façade, Interiors and Furniture design
     Restaurant creative collaterals
     Linen and Uniforms- Can suggest Proposed Salary, Wages and Benefits (SWB) lists
     Menu design, Website design, Logo design.

    Stage 4 – Proposing & Finalization of the Vendor

     Check and approve contractor’s shop drawings


     On finalization of the layout designs and collaterals, a detailed BOQ, department
    specific, will be prepared and a tender notice will be issued to contractors for quotations
     Proposing a Crockery, Glassware and Silverware (CGS) requirement for the outlet
    and vendors for the same
     Collaborate with associates for other collaterals.
     Suggest and assist in identifying appropriate vendors/suppliers and purchase order of
    the items mentioned
     Menu Engineering – Food & Beverage Concept and Menu, Costing, Standard Recipes
    and other collaterals as per market trends and comparisons

    Stage 5 – Execution
     Software & Hardware planning for POS/IT
     Setup Management Information Systems (MIS) reports for the outlet, for
    example- DSR, Excellence Ratio, Daily P & L, Cost Reports, etc.
     Initial inventories set up, par stocks etc.
     Processes guide for HR, Training, Operations, Stores/Purchases
     Handholding (Management) for a defined minimum period/audits etc. (at extra cost)

    Soft Skills Profiling and Training of Personnel:


     Interviewing and hiring of personnel on client recommendation
     Manpower budgets
     Trials of F&B (along with your Chef & Manager)
     Cutlery, Crockery, Glassware & accessories budget, planning & procurement
     Dry runs pre-opening
     Provide Customized Training Solutions for FOH and BOH personnel, pertaining to
    Your Establishment’s Requirement such as- Brand Document, F&B Knowledge, Soft
    Skills, Standard Operating Procedures (SOP’s), Standard Operating Recipes
    (SOR’s), On job Operational Audit Checks (OAC’s)
     Specialized workshops and customized training modules

    Pre-Launch and Post Launch

     Coordinate with contractors for the completion of all related work


     Finalization of menu and final menu trials
     Certify completion of project
     Preparation for launch & marketing plan
     We will provide help and support for post completion of the project
    Different parties needed for Execution of a Project:

     Market Research & Survey Team


     Mechanical, Electrical & Plumbing Consultant
     HVAC Consultant
     Project Management Team
     Brand & Design Team
     Architect & Interior Design Team
     Public Relations & Marketing
     Crockery, Cutlery & Glassware Vendors
     Small Equipment Vendors
     Beverage Partners
     Recruitment Agency

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