ServicesHotel / Resort ManagementA. DRAWING BOARD STAGE - DESIGN & PLANNING B. CONSTRUCTION SATGE – PROJECTSC. PRE OPENING STAGE – 90 DAYS COUNTDOWN PERIOD - OperationsD. OPERATIONS STAGE – HAND HOLDING E.SALES AND MARKETINGndustrial Kitchen designs Equipment Recommendation & Procurement The type of equipment selected is very crucial, as it will determine the efficiency of production and the desired quality of the end product. Naturally budgets, productivity and operating specs will be of prime considerations. Services will encompass the identification of the appropriate equipment, developing a comparative analysis, which highlights the advantages or disadvantages of relevant equipment for selection. This will be based on potential productivity, efficiency, ease of operations and aesthetic value. Sourcing and receiving of quotations of relevant equipment from international and domestic suppliers will be done, assisting in the ordering process. A major parameter considered in recommending a product would be ‘serviceability’ of the product.Menu Concept Assist in the development of a menu that adheres to and complements the outlet concept. This includes the style of cuisine, menu categories, and sectional menu mix and pricing recommendation. Design agency and BrandingAssist in creating a brand identity for the restaurant. Coordination with professional Design agency. Operational ReviewVisit the kitchen over the first few months of operation and prepare subsequent reports on the findings. Highlight remedial suggestions to refine various elements of production, operations.Management Handle the Day to Day Management of the Restaurant / Food Outlet by putting in place a professional team and monitoring their activities.