Restaurant & Food & Beverage Consultants in Delhi, Pan-India

Dii Consentes Hospitality

We Know Food & Beverage Operations. We've Built Them.

From setting up Restaurants,Hotels, QSR's and Commercial Kitchens to Developing Recipes/Food Products, Dii Consentes Hospitality brings practical, hands-on experience across the Food & Beverage business — be it Kitchens or Factory Floor - Delhi, NCR and Pan India

With a career that began with the Taj Group of Hotels and more than 34 years of experience across 350+ Restaurants, Hotels, QSRs and Commercial Kitchens in India and International Markets, Dii Consentes Hospitality works with businesses to plan, build, develop and improve their Food & Beverage Operations.

EXPERIENCE AT A GLANCE

34+ Years
Food & Beverage & Hospitality Experience

350+
Restaurants, Hotels, QSRs & Commercial Kitchens

Since 2000
Hospitality & F&B Consultancy

Delhi, NCR, India, Pan India & International
Project Experience

1992 - 2000

Chef at the Taj Group of Hotels, India

WHAT WE HELP CLIENTS DO

From an Idea to a Working Operation.

We help businesses turn Food & Beverage ideas into practical operations through Restaurant Consultancy, Commercial Kitchen Planning (Central/Cloud/QSR's), Menu Development, Food Product Development and Operational support.

From Restaurant and Hotel Consultancy to Commercial Kitchen Planning, Menu Development and Food Product Development, we help businesses turn Food & Beverage ideas into practical, workable operations.

Every Food & Beverage business has different requirements.

Some are starting from an idea. Some are building a new operation. Others are already operating and need to solve practical problems.

End-to-end food & beverage consultancy — from hospitality operations and commercial kitchens to recipe development, food R&D, processing and manufacturing.

We work across three stages:

BUILD

Starting Something New?

From Concept and Restaurant and Commercial Kitchen Planning to Menu Development and Menu Engineering, Kitchen Equipment, Project Coordination, Recruitment, SOP's, Training and Pre-opening, we help put the practical pieces of a new operation together.

IMPROVE

Already Operating?

We look at what is happening on the ground — Menus, Food costs, Processes, Standardizing Recipes, People, Quality and Consistency — and identify where practical improvements can be made.

DEVELOP

Developing a Food Product?

We work from the R&D Kitchen through Product Trials, Recipe Standardization and Scale-up towards production, across Ready To Eat (RTE), Ready To Cook (RTC), Frozen, Retort, Ambient and other Food formats.

OUR CAPABILITIES

Restaurant, Food & Beverage & Food Product Development Consultancy, Delhi, NCR, Pan India and International

The work we do spans the practical requirements behind Food & Beverage Operations — from planning and development to implementation, production and ongoing improvement.

SERVICES FLOW CHART

01 — HOSPITALITY & F&B CONSULTING

Concept Planning · F&B Strategy · Pre-Opening · Operational Consulting

02 — COMMERCIAL KITCHEN & BAR PLANNING

Kitchen Layouts · Bar Layouts · CAD Drawings · Equipment Layouts · Workflow · MEP Requirements

03 — MENU DEVELOPMENT & ENGINEERING

Menu Planning · Recipe Development · Costing · Pricing · Standardization · Menu Trials · Re-engineering

04 — FOOD R&D & NEW PRODUCT DEVELOPMENT

Recipe Development · Product Trials · RTE · RTC · Frozen · Retort · Ambient · Freeze-Dried · Sauces · Gravies · Curries · Snacks · Flavours

05 — FOOD PROCESSING & MANUFACTURING SUPPORT

Recipe Scale-Up · Production Trials · Process Standardization · CCP Identification · Product Costing · Factory-Floor Support · R&D-to-Production

06 — COMMERCIAL KITCHEN EQUIPMENT SOLUTIONS

Kitchen and Bar Equipment Selection · Specifications · Custom Fabrication · Refrigeration · Kitchen Equipment · Bar Equipment · Manufacturing and Sourcing

07 — PROJECT & SITE COORDINATION

Architects · Interior Designers · MEP Consultants · Contractors · Equipment Suppliers · Project Teams

08 — PEOPLE, TRAINING & SOPs

Recruitment Support · Staff Training · Team Development · SOPs · Process Documentation

09 — QUALITY AUDITS & OPERATIONAL SUPPORT

F&B Audits · Quality Checks · Operational Reviews · Food Cost Reviews · Process Reviews · Corrective Recommendations · Continuous Improvement

10 — HOSPITALITY AND FOOD SERVICE CONSULTING

Hospitality & Food Service Consulting

From Concept to Operations.

A food & beverage operation has to work on paper, in the kitchen and on the floor.

We work with hospitality and food service businesses across planning, development, opening and operations — bringing together the practical aspects of concept, kitchen, menu, equipment, people, systems and execution.

Our Restaurant and Hospitality Consultancy covers concept development, Kitchen Planning, Menu Development, Equipment, Staffing, SOPs, Pre-opening and Operational improvement.

EXPERIENCE ACROSS

Restaurant, Hotel & Food Service Formats

WHAT WE WORK ON

CONCEPT

Understanding the business, customer and operating model.

PLAN

Translating the concept into practical Kitchen, Bar, Menu and Operational requirements.

DEVELOP

Developing Menus, Recipes, Costing, Equipment specifications and Operating systems.

SET UP

Supporting Coordination, Recruitment, Training, Installation and Pre-opening.

OPERATE

Improving Productivity, Consistency, Food Costs, Quality and Execution.

REVIEW

Auditing the operation and identifying opportunities for improvement.

ONE PROJECT. MANY MOVING PARTS.

Concept → Kitchen → Menu → Equipment → People → SOPs → Operations → Review

Our role is to understand how these pieces need to work together — and help put them into practice.

34+ years of hands-on experience in Restaurant Consultancy, Food & Beverage Operations, Hospitality, Commercial Kitchen Planning and Recipe/Food Product Development (NPD/R&D) for Bulk Food Processing and Manufacturing Companies - Pan India and International Projects

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