1) Kitchen Concept & Equipment Design

Professional layout for cold/hot lines, equipment selection & procurement, workflow design, and food-safety standards. Outcome: faster service, lower waste, and consistent quality.

2) Dining Room Interior & Guest Flow

Concept, palette, lighting, materials, furniture, circulation, and acoustic comfort aligned with brand identity. Outcome: a memorable space that converts visits into loyal guests.

3) Team Training & SOPs

Structured training for cold/hot stations, service speed, QC, hygiene, and front-of-house hospitality, with clear SOP documentation. Outcome: a cohesive team with measurable performance.

4) Chef & Cook Sourcing and Training

Hiring head chefs/line cooks, skills assessment, contracts, and hands-on coaching tailored to your menu. Outcome: a capable and stable kitchen brigade.

5) Menu Design & International Recipes

Core concept definition (Asian/Grill/Italian, etc.), standard recipes with yields & methods, food costing, and menu engineering. Outcome: a compelling, profitable, and executable menu.

6) Branding, Marketing & Digital Presence

Visual identity, food photography, Instagram/TikTok management, ad campaigns, website & online ordering, Google Maps/Reviews. Outcome: targeted visibility that drives reservations and orders.

7) Opening Support & Quality Control (optional, recommended)

On-site support during launch, daily/weekly checklists, flavor & service audits, purchasing and inventory optimization. Outcome: stable quality and reduced errors in the first months.

Deliverables

• Kitchen layout and equipment list
• Interior concept and brand visuals
• SOP pack and team training plan
• Final menu with recipes & food cost
• Social media content calendar
• Website/online ordering (if selected)
• Quality control reports & checklists

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