Food & Beverage Production (Kitchen)
- Layout planning of Kitchen area (bulk, resorts, cafeteria, cafes, hotels, restaurents)
- Preparing Checklist of equipment’s required, capacities, specifications, pricing and its procurement, installations and commissioning
- Preparing checklist of utensils required with its numbers and also their procurement
- Planning exhaust systems, gas bank, drainage, wash up areas
- Planning staff structure, number of staff, duty rotas
- Help in sourcing the appropriate staff for various positions
- Suggesting raw, semi-finished & finished products storage & movements, inventory management
- Help in tasting sessions, finalising portion size, garnishes, appearance of dish
- Suggest vendors for consumables both perishable n non-perishables
Infrastructure Development
- Layout planning of outlet as a whole and individually as sitting area, kitchen area and public areas
- Suggesting & selecting vendors for various infrastructural development areas (as, when and where required)
- Actively involved in developing and execution of infrastructural work, interior designing with Architect & interior Designer (if available) so as to ensure the “In Synch “with the concept and operations of the outlet
- Suggest and select vendors for required Fire & Safety gadgets – Installation of equipments and training of staff in respect of handling
Food & Beverage operations Management
- Managing day to day operations of Hotels, Resorts, Restaurants, cafes etc
- Managing the kitchen & service of food & beverage for Hospitals, Canteens (schools, colleges, industries, hostels)
- Catering Services: – Indoor and outdoor catering for 20 to 8000 persons (pl see client list below )
Food & Beverage Service
- Layout planning of service area.
- Planning & selecting appropriate furniture for service area. Also suggesting n helping to finalize the vendors to procure it (if required).
- Preparing checklist of all the cutlery, crockery, flatware & hollowware required in appropriate individual quantities to ensure smooth & efficient operations.
- Developing Staffing structure and their numbers with sourcing.
Restaurant / Hotel setup
- Operational and functional layout of for efficient service:
- The kitchen
- Service area
- Stores
- Public area
- Rooms
- Tariff calculation n food pricing
- Restaurents and coffee shop
- Bar and lounges
- Banquets,lawns
- Swimming pools
- Equipment solutions: Designing and customized fabrication of work tables, gas ranges, sinks, racks,shelves, display counters, water coolers, refrigerated counters, display counters, refrigerator. Generate BOQ for equipment’s, furniture, fixtures, utensils etc. Assist in the procurement of the above
- Kitchen Designers and Planners: Planning and designing of the kitchen in hotels, restaurants, resorts, cafe is imperative to provide highly efficient and effective services to the guests in a more economical manner. We provide you customized kitchen planning and designing solutions to effectively minimize your investment and dramatically improve your ROI
- Food/Menu Engineering: Our passion for food and beverages compels our culinary expert to create magic! We understand the market and create recipes keeping in mind the demographics to ensure a profitable venture for you.
This includes:- Create recipes
- Design preparation procedures
- Create dishes
- Standardize the recipe and portions
- Skilled guidance
- Operating know-how
- Calculate costing, cost control and portion control
- Revival of sick F & B outlets
Human Resources Recruitment & Training: ZΩH SoftSkills
Trained Human resources are the integral part of the hospitality industry. With a huge pool of talent in our HR database, we provide you the professionally trained staff for smooth operation of your business.
For ultimate guest experience, the need to update and train the staff is indispensible. We understand your need for training and development of the hospitality staff to improve safety standards, avoid accidents, reduce staff turnover thereby reduce your expenses. We design the training program for all your employees as per their designations and undertake staff training for your existing business or new venture.
HR SERVICES :
- Providing trained Human resources to various hospitality related organisation in all the departments i.e. F & B Service. F & B Production, HHK, Front Office
- Training of Human Resources
Staff Training:
- Softskill training
- Communication training: verbal/non verbal, written
- Porter/bell boy training
- Front office training
- Housekeeping Training
- F & B staff training: Kitchen and Service
- Food handling
- All hospitality staff training programs
Hospitality Web Solutions
Vatsalaya hotel consultants ensure your success by providing comprehensive web solutions for your hospitality business. We provide web designing, development, content creation and digital marketing solutions to improve your website ranking and your web presence so as to increase your profits.
Software Solutions
- Suggest the software solutions for effective monitoring n controls of operations.
- Suggest the various reports to be generated before, while and after the operations for ensuring against pilferages, wastages, thefts.
- Help in sourcing custom made most updated version of software available in market
Content creation and Social Media Marketing Solutions: Byg Digital Contentrix
- Website content
- Content for brochures
- Content for FaceBook, LinkedIn, Instagram
- Social Media Management: Instagram Reels, Fb Posts, LinkedIn Profile
HOSPITAL SERVICES
We manage HR and catering for hospitals, offering flexibility and the most effective type of service:
- Hospital and healthcare canteens with onsite kitchens
- Hospital and healthcare canteens with delivered meals
- Management of hospital staff canteens
- Hospital staff requirement
Our specialisation in healthcare and social services catering is expressed in our maximum attention to both preparing food that is tasty, safe and nutritional and creating environments that are warm, welcoming, respectful of their location and staffed by professionals.
The strong points of our hospital canteen management are: efficient handling of meal orders.
Expertise in maintaining food at proper temperatures use of certified ingredients, modern preparation methods and specialised man power.
Our Nutrition and Dietary Department plans each meal based on the dieticians & doctors have ordered for the patients. All meals are nutritious and specially prepared in a hygienic manner, In order to maintain prescribed patient diets and to avoid any infection.
We follow the HACCP SYSTEM [Hazard analysis critical control point] which is a science based food safety system; it identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. We also help in procurement of the HACCP certification taking all the responsibilities under our industry expert guidance.