IHP conducts a feasibility study of the business,andmapoutvarious locations,businessmixand suggest feasibility.
Based on the feasibility report and client's brief, IHP can create a complete plan of what where and how to deliver as a hospitality product, it is from this plan that all other functions, such as planning, menus, staffing, training etc are to flow
Finalizing other consultants
IHPassists in meeting up and zeroing in on the right consultants to work with for the project and coordinate with the same for the duration of the project – Architect, PMC, interior, Sound, light, electrical, Fire and HVAC.
The operational areas under the scope of facility planning services shall consist of the following areas:
- Food production areas.
- Bar counters.
- Stores, receiving & garbage disposal areas.
- Staff facilities.
- Operational areas for Food & Beverage Service.
- Housekeeping, Laundry and other Operational Areas and offices.
- Executive and Admin offices.
Equipment schedule and specification for equipment
IHP assists in creating the specifications, tender documents and shop drawings for the equipment required for operations. Please note, as a principal, IHP does not get involved into any purchases, we will only provide as detailed specifications as required and then will come into picture once the orders have been placed to inspect and ensure that the promised specifications have been adhered to. IHP does not recommend any vendor/ service provider above any other.
The menu is the most powerful tool a restaurateur has for sales promotion as well as cost control, hence our experience comes in as a major strength to our clients in creating menus that actually contribute towards the same.As per the finalized product plan, IHP creates the menus for the Food and Beverages for the project, then goes on to create the kitchen, bar, back areas and team to deliver the menu.
Crockery, Cutlery and Glassware selection
IHP assists in selecting the design, type and quantity required for the project as per the menu and the product plan.Please note, as a principal, IHP does not get involved into any purchases, we will only provide as detailed specifications as required and then will come into picture once the orders have been placed to inspect and ensure that the promised specifications have been adhered to. IHP does not recommend any vendor/ service provider above any other.
Food Trials, recipe Documentation, SOP and Training
Once the site is ready, IHP assists in hiring the staff suitable for the delivery, and then coordinates and conducts the food / operation trials providing inputs on taste, presentation, style of service etc, and simultaneously capturing and creating the SOP for the project.
Restaurant Up Gradation
IHP can assist in taking your product to the next level of excellence, we provide menu engineering, tweaking, recipe and presentation up gradation, staff training and other such supports in case so desired
Competitive strategy creation
IHP, with its operational knowledge bank and current management projects always updating the knowledge has a clear edge when it comes to strategizing these projects and ensuring a competitive advantage for our clients. IHP can create and come up with practical and implementable strategic solutions to provide your project with the all-important strategic boost.
Cost and wastage control
IHP has been involved with more restaurant chains facing the above issues and has hence developed a unique process and format to trap these gaping leakages inside an otherwise perfect process at any operational restaurant, we have been able to achieve quantifiable results and improved efficiencies by upwards of 20% in some cases
IHP, with our experience in running 5 hotels under our venture Karma Hospitality, we have realized that the biggest strength or weakness of a project could be the human resources pool it has and the retention of the same, hence we have come up with our own data banks of chef and front of the house resume databases – we present www.onlyfnb.co.in and www.onlyfnb.co.in