Hospitality Management Consultants

Hospitality Management Consultants We provide consultancy services to the Hotel's & all kinds of food outlets. Revenues
2. Costs
3. Pay roll & related costs
4. Operational expenses
5. Media plan
9.

Our core services are focused on:

(1) New Concept Development & Launch

New Operators, seeking a consultant for a feasibility studies, build out and Creating an efficient, turnkey and profitable unit from day one. We deal in
Boutique hotels, motels, hotels, restaurants, clubs, cafes, pastry shops, ice cream
Parlors, food courts, banquet halls, catering companies, kitchen designing &
Shopping malls the nationwide quick servers. (2) Developing & Growing an existing concept

Franchise , Licensing or private growth all require concept modification, legal support, documentation and a corporate& unit infrastructure to allow for replication whilst still maintaining the quality, service & customer experience. (3) Turnaround & Concept Repositioning of underperforming units

Providing debt workout, operational overhauls and bringing a distressed unit into expedited profitability whist managing historic complications and imminent threats. (4) Performance Consulting & Restaurant Science

Taking an existing unit and further pushing yield management to maximize the Opportunity, operational efficiencies and deploying restaurant Revenue
Management program to increase revenues and ultimately the bottom line. Restaurant Consultancy Services

Our consultants provide our clients with the advice they need to
create, reposition, and reinvigorate or turnaround their business and their brands. New Restaurant

From inception to opening and everything in between, our restaurant consultants understand the entire scope of the project and the requirements to ensure profitability and maximize unit capability. Across all styles and cuisines, providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit leaving nothing to chance
Restaurant Growth

Assisting in the steps and requirements needed to grow profitably, combined with the systems to build a prototype to a national multi unit business model in an automated, efficient and profitable manner our consultants have grown units from 1-80. Opening a single restaurant vs opening a prototype for growth requires a unique skill set and back of house infrastructure that can be expanded based on replication. Restaurant Turnaround

Providing the steps and requirements needed to assist underperforming restaurants faced with complex financial and/or operational issues to bring about immediate profitability or exit strategies. Our consultants make swift concept modifications to drive profitability whilst managing the debt workout or other legal, taxation and historic issues associated with a distress location. Restaurant audit & analysis

On Site 10 Day Restaurant Consultant Boot Camp designed to evaluate, audit, identify and report how you can save money, make money and deliver a customer demanded restaurant designed for growth. The 10 Day Intensive provides an immediate ROI and answers to our restaurant customers who need assistance but not a long term engagement. Restaurant Owners seeking to learn understand and implement changes to deliver a more profitable product. Very often a business does not need the new concept designed for them, the growth executed on their behalf or the turnaround plan implemented. Instead operators need a 10 day intensive to understand their business, their products and their customers – most importantly what is needed to mitigate risk, increase profitability, decrease expenses and create a road map for growth, expansion and potentially exit. Under this “Boot Camp” scenario we provide a 10 day intensive program to audit your business with you and create the protocols and policies for lasting profits and opportunities for growth. To many who utilize this program, the value is having a Director Of Operations On Site to answer the millions of questions and show step-by-step what they should be undertaking when they assume the “Operations” titles. Your business is left with a complete road map of the challenges to overcome, modifications required and expected best path to greatest return. The following is an informal list of boot camp deliverables; items we expect to go over together and understand in more detail. Application to each restaurant is case specific

Scope of work

1-NEW PROJECTS

Hotels, Motels, Resorts, Restaurants, Cafes, Ice cream parlors, Staff cafeteria, Banquet halls & Pastry shops
A) Feasibility
B) Allocations of the areas
C) Coordination with Architect ( designing of the project)
D) Coordination with Interior Designer ( interior jobs)
E) Coordination with HVAC Company ( regarding HVAC work)
F) Coordination with Plumbing Engineering company ( regarding Plumbing work)
G) Coordination with Construction company/Project manager ( regarding Construction work)
H) Coordination with Electrical company ( regarding Electrical work)
I) Coordination with Sound Engineer ( regarding sound systems)
J) Coordination with Graphic Designer ( regarding all the printing materials)
K) Coordination with Purchasing department ( regarding the purchasing of Kitchen, Laundry, Engineering & housekeeping equipment’s)
L) List of crockery, cutlery, glassware & utensils
M) List of furniture
N) List of linen/uniforms
O) Coordination with the Advertising Company ( regarding marketing & advertising)
P) Company policy & procedures
Q) Company rules, regulations &systems
R) Manuals
S) Training manuals
T) Budgeting & forecasting
U) Pay roll structure
V) Staff hiring
W) Staff training
X) Energy conservation Plan
Y) Restaurants Concepts
Z) Menu Planning/Costing& pricing
AA) Printing Material
BB) Business plan
Grand opening of the project


2-OPENING OF THE NEW HOTEL


A) Budgeting & forecasting for all the earning & nonearning departments

1. Management expenses
6. P&L statement
7. Action plan to achieve revenues & costs

B) Advertisement Plan

8. Direct mails
10. Hotel news letter
11. Grand dinner on opening for all the multinational companies to introduce the hotel
(Complete plan for the party)

C) Sales & marketing plan

12. Plan to achieve budgeted revenues
13. Sales call plan
14. Sales kit
15. Newsletter design
16. Room rates
17. Top companies list with phone no & addresses


D) Public Relation

18. Public relation manager is in touch with media
19. Hotel coverage plan
20. In touch with all the multinational companies

E) Hotel

21. Is ready according to check list of different departments
22. Policy & procedures of the hotels are ready
23. Staff strength according to the budget
24. General store is ready with all kinds of stuff
25. All the vendors are hired( vendor sourcing)
26. Hotel is registered with different Government department
27. Hotel rating is approved by the Pakistan tourism department


F) Staff training

28. Different departments of the hotel

G) Food outlets

29. Restaurant menus
(Menu planning, costing, pricing, designing & printing)
(Room service Menu, costing, pricing, designing & printing)
(Banquet Menus, costing, pricing, designing & printing)
30. Menu trials
31. All the printing material regarding f&b
32. Food production area is ready to deliver
33. Linen
34. Uniforms

H) Rooms division

35. Rooms are ready
36. Guest amenities wash rooms
37. Guest stationary
38. Linen
39. Uniforms
40. Printing material
41. Health club
42. Swimming pool
43. Telephone exchange
44. Front office
45. Laundry section is ready

I) Engineering department

46. Air conditioning
47. Generator
48. Hot water/Fresh water
49. Gas


3-KITCHEN DESIGNING
The planning of a kitchen is part of the overall plan of the Food & Beverage department. A well worked out concept of the entire F & B areas and its various departments are of vital importance so as to ensure smooth interaction

Hotels, Motels, Resorts, Restaurants,Hospitals, Cafes, Ice cream parlors, Staff cafeteria, Banquet halls & Pastry shops

PROJECTS COMPLETED AS HOTEL EXECUTIVE & HOSPITALITY MANAGEMENT CONSULTANT

*HOLIDAY INN MULTAN
(As food and beverage department Consultant)
(Main Kitchen, Banquet kitchen, Chinese Kitchen, Cafeteria kitchen)

*LEADERS INN LAHORE (Hotel, Restaurants and Banquet hall)
(Main Kitchen, Roof top restaurant kitchen)
(As Consultant)

*TULIP JEHLUM (Hotel, Restaurants and Banquet hall)
(Restaurant kitchen, Banquet kitchen)
(As Consultant)

*SHELTON GUJRANWALA
(As Consultant)
(Hotel, Restaurant and Banquet hall)
(Restaurant kitchen, Banquet kitchen)


*D’FENSE SIALKOT (Hotel, Restaurants and Banquet hall)
(Restaurant kitchen, Banquet kitchen)
(As Consultant)

*PEARL CONTINENTAL BHURBAN
(As a member of the opening team)
- Nadia restaurant/Kitchen
- Lobby lounge
- Ice cream parlor
- Terrace restaurant
- Banquet halls

* PEARL CONTINENTAL LAHORE NEW WING
(As a member of the opening team)
- Marco polo/Kitchen
- Chinese restaurant/Kitchen
- Nadia tea lounge/Pantry
- Steak house
- Club
- Crystal ball room
- Banquet halls
- Air line Catering
- Bulk Kitchen
-Room service kitchen

* PASTA RESTAURANT LAHORE
(First Italian restaurant of the city)
(As Consultant)

* ORIENT EXPRESS ISLAMABAD
(Western cuisine)

(As Consultant)

* POLKA ICECREAM PARLORS LAHORE
(As Consultant)

* MOTOEWAY COUNTRY RESTAURANTS BHERA
(As Consultant)

* AZAD MEGA MART MIRPUR
(As Consultant)
1 Banquet hall/ Kitchen
2 Restaurant. Kitchen
3 Salad parlor
4 Butcher shop
5 Bakery shop

* INTERIOR / CAFÉ ROCK GULBERG LAHORE

* EXECUTIVE CAFETERIA KITCHEN IG POLICE OFFICE
LAHORE CAN CATER 1,600 PERSONS In four shifts)
* INVOLVED IN HOSPITAL KITCHEN DESIGNING AS HOTEL EXECUTIVE
1 Sheikh Zahid hospital


- PROJECTS IN HAND
1 FOUR STAR HOTEL FEROZPUR ROAD LAHORE
2 LAHORE GYMKHANA FOOD & BEVERAGE DEPARTMENT

CONSULTANTS ON OUR PANEL

*Mr. Sabir Mirza (laundry)
*Mrs Ifat Butt (housekeeping)
*Mr.Talat (Rooms division)
*Mr.Tahir Bashir (Engineering)





Restaurant Consultancy Services

Our consultants provide our clients with the advice they need to
create, reposition, and reinvigorate or turnaround their business and their brands. Across all styles and cuisines, providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit leaving nothing to chance
Restaurant Growth

Assisting in the steps and requirements needed to grow profitably, combined with the systems to build a prototype to a national multi unit business model in an automated, efficient and profitable manner our consultants have grown units

BY THE GRACE OF GOD50 YEARS COMPLETED WITH HOSPITALITY INDUSTRY(1973 to 2024)23 years with the Food production areas1- ...
14/10/2024

BY THE GRACE OF GOD
50 YEARS COMPLETED WITH HOSPITALITY INDUSTRY
(1973 to 2024)
23 years with the Food production areas
1- Executive Chef Inter-Continental hotel Lahore
2- Executive Chef Khyber Inter-continental hotel Peshawar
3-Executive Chef Pearl continental Lahore
4-Executive Chef Pearl continental hotel Bhurban
MANAGEMENT POSITIONS
28 years on management positions & Hospitality Management Consultant.
1-Food & beverage Manager International hotel Lahore
2-First Food & beverage Manager (new wing Pc hotel Lahore)
3-General Manager Leaders inn Lahore
4-General Manager Royal luxury hotels( Pace Group) Lahore & Gujrat.
5-Working As a Hospitality Management Consultant since 1999. Number of projects are on my credit..
*FOUNDER MEMBER OF CHEF'S ASSOCIATION OF PAKISTAN
*FOUNDER OF CULINARY FEDRATION of PAKISTAN.
*COMPTROLLER CHIEF MINISTER PUNJAB OFFICES 4 years
*JUDGE .AT FOOD COMPETITIONS

Chef's are a global family. A very proud member of this group.
20/09/2024

Chef's are a global family. A very proud member of this group.

FOOD PLATING AND PRESENTATION: A GUIDE FOR CULINARY ARTS STUDENTS AND ASPIRING CHEFS.BY Zubair Khan. Are you fascinated ...
13/09/2024

FOOD PLATING AND PRESENTATION: A GUIDE FOR CULINARY ARTS STUDENTS AND ASPIRING CHEFS.
BY Zubair Khan.

Are you fascinated by the art of cooking and interested in pursuing a career in the culinary industry? If so, it's important to understand the crucial role that food plating and presentation play in this field. In this guide, we'll delve into what culinary presentation and plating are, their importance, and how you can master these skills to become a professional chef.

What is food plating and presentation?

Food plating refers to the arrangement of food on a plate, while food presentation encompasses all elements of the dish, including plate design, food arrangement, food decoration, and table setting. Together, food plating and presentation form the visual aspect of a dish, creating an experience for the diners going beyond simply taste.

The importance of food plating and presentation in the culinary industry

In the culinary industry, food presentation is a key aspect of a chef's job. A well-plated dish not only appeals to the senses but also showcases the chef's skills and creativity. In a restaurant setting, the way a dish is presented can greatly impact the diners' overall dining experience and leave a lasting impression.

The visual appeal of a dish can sometimes make or break a customer's perception of a restaurant, making it a critical aspect of the experience. For pastry chefs, food display is incredibly important, as the artistry and design of a cake or pastry can be just as impressive as its taste.

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What is the difference between food plating and food presentation?

While the terms food plating and food presentation are often used interchangeably, there is a distinction between the two. Food plating refers specifically to the arrangement of food on the plate, while food presentation encompasses the complete visual experience of the dish, from the plate design to the table setting.

What is the plating method?

The plating method refers to the process of arranging food on a plate in a visually appealing manner. A successful plating method should be balanced in terms of colour, texture, and flavour. The methods used by chefs for plating food can vary greatly depending on the type of cuisine, the dish, and the chef's personal style.

Food plating is an important aspect of Alain Ducasse's culinary philosophy. His approach focuses on highlighting the natural aesthetics of his ingredients, which are carefully sourced and prepared. This combined with a holistic approach to the customer experience and hospitality makes his restaurants some of the best in the world.

How to plate food like a chef

1. Study the dish and plan your plating method in advance: Before you plate a dish, it's important to understand the dish and think about food placement. Consider how each element will look on the plate, how they will complement each other, and how much white space will be left. This could be a good time to consider plate size.
2. Focus on creating the right balance: Consider using a range of shades and textures to achieve balance, such as light and dark, or soft and crisp. Molecular gastronomy techniques, such as specification and foams, can also add interesting textures and shapes to the plate. You could even consider artificial colour, for example, to create blue foods that add a truly vibrant colour to the plate.
3. Use garnishes and food decoration for added flair: Garnishes can help enhance the flavour of a dish, as well as add visual appeal. Popular plate garnish options include herbs, edible flowers, microgreens, and citrus slices. Used tastefully and in moderation, they can really elevate the food styling of a dish.
4. Choose the right plate/receptacle: The choice of plate/receptacle depends on the type of dish proposed and the shape of the components of the dish. Start with a plain white plate or receptacle and choose plain plates that allow for better appreciation of the subtle features of the components. A carefully considered plate colour and design, like a dark plate with a modern shape, can also create an eye-catching gourmet presentation.
5. Increase the number of receptacles where necessary: To make a dish look less crowded and more sophisticated, consider using multiple plates, bowls, or dishes to arrange the food. This will allow each element of the dish to stand out without looking cluttered.
6. Use reminders: Create a captivating presentation of your dish by garnishing the plate with the herbs or spices you used. Not only is it eye-catching, but this will give diners an insight into what type of flavours they should expect in their meal. Edible flowers can also be added for an additional sense of theatre; however, make sure that its flavour remains at centre stage.

With a little practice and creativity, you can master food art to create beautiful dishes that will delight your diners, and that will also look exceptional in food photography.



Top food plating techniques
The culinary industry is a highly competitive field, and a chef's skill in food presentation and plating plays an important role in creating successful dishes that leave a lasting impression on diners. Here are some of the top modern plating techniques used by professional chefs:

Plate presentation techniques

Presentation is key in high-quality food plating and can be achieved through several culinary techniques. These include the use of:

• Texture / Contrast: The texture of food can also be used to add interest to a plate. For example, a chef might use crunchy elements to contrast with soft and creamy elements, to add contrast to a dish.
• Height: Building height on a plate is a simple and effective way to add interest. This can be achieved by using stacking or overlapping techniques to create layers of food, thereby raising an interesting food sculpture.
• Symmetry: Symmetrical plating gives an impression of serenity and balance, while asymmetrical plating aims to create a surprising effect.
• Position on the plate: Cantering the components on the plate will accentuate the impression of volume while playing with contrasts and textures lends itself to stacking the components.
• Colour: Using different hues in food plating can make a dish more visually appealing and help to create a harmonious and balanced plate. A chef might choose to use contrasting colours in food to make certain ingredients stand out, or to use complementary colours that work well together.

While there may be a few components to experiment with, remember that the plating must serve the product - and not the other way around. It’s often best to favour a simple and elegant presentation that is easily understandable for guests.

Food arrangement techniques

A well-arranged dish can make all the difference between a good and a great presentation. The arrangement should be aesthetically pleasing and highlight the key ingredients. Some popular food arrangement techniques include overlapping, stacking, fanning, and scattering. It’s important to consider the size, shape, and texture of the ingredients, as well as the overall balance of the finished plate.

Sauce plating techniques

Sauce plating is a key aspect of food presentation that can greatly impact the overall look and taste of a dish. Sauces can be used to add flavour, moisture, and visual interest to a plate. Techniques such as drizzling, swiping, and dotting can add the sauce in a visually appealing way. It’s important to consider the consistency and colour of the sauce when plating, as well as how it will complement the other elements on the plate.

Garnishing techniques

The right garnish can add flavour, texture, and visual interest to a plate. Some popular garnishing techniques include herbs, citrus zests, crumbles, and edible flowers. When garnishing, it’s important to consider the flavours and

colours that complement the dish, and how the garnish will contribute to the overall look and taste of the plate.

These techniques can help any chef create beautiful and delicious dishes that will wow diners. With practice, the art of food presentation can become second nature and help to create stunning displays that take dining experiences to the next level.



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The role of food plating and presentation in a chef’s career

Food plating and presentation is a vital component of a chef’s career, and essential for success at the top levels of the culinary industry. In a restaurant, the presentation of a dish is the first impression a customer has of the food. A well-presented dish not only looks appetizing but also reflects the chef’s creativity and culinary skills.

Thoughtful presentation can make all the difference in a customer’s dining experience and can help a chef establish a reputation as a skilled and talented chef. Presentation skills can help you progress in your career and even gain accreditation such as coveted Michelin stars.

Conclusion

Studying food plating and presentation is an important part of a successful culinary education, and it can greatly benefit aspiring chefs in their culinary careers.

Whether you are just starting out in the culinary industry or looking to make a career change, a bachelors in culinary arts or a bachelor's degree in baking and pastry arts from Ducasse will prepare you with the food presentation skills and knowledge you need to be successful in the culinary industry. If you're still unsure of what can you do with a culinary degree, our culinary careers page can help you explore the possibilities.

Say Hello To YesterdayCHILLY PEPPER RESTAURANT MEDINA ( SAUDIARABIA)A project of Hospitality Management ConsultantsZubai...
18/03/2024

Say Hello To Yesterday
CHILLY PEPPER RESTAURANT MEDINA ( SAUDIARABIA)
A project of Hospitality Management Consultants
Zubair Khan 03028413705

Say Hello To Yesterday ROYAL TAJ RESTAURANT KARACHI.A proj...
17/03/2024

Say Hello To Yesterday
ROYAL TAJ RESTAURANT KARACHI.
A project of Hospitality Management Consultants
Zubair Khan 03028413705

Say Hello To YesterdaySHELTON HOTEL GUJRANWALA(1987)A project of Hospitality Management ConsultantsZubair Khan 030284137...
13/03/2024

Say Hello To Yesterday
SHELTON HOTEL GUJRANWALA(1987)
A project of Hospitality Management Consultants
Zubair Khan 03028413705

Say Hello To YesterdayRAMADA HOTEL MULTAN( HOLIDAY INN1996 or 1997)(Food & Beverage Departments) Project of Hospitality ...
13/03/2024

Say Hello To Yesterday
RAMADA HOTEL MULTAN( HOLIDAY INN1996 or 1997)
(Food & Beverage Departments)
Project of Hospitality Management Consultants
* Main Kitchen.
* Coffee Shop Kitchen.
* Room Service
* Restaurants & their Kitchens
* Banquet Hall
Zubair Khan 03028413705

Say Hello To YesterdayTULIP HOTEL & RESTAURANT JHELUMA project of Hospitality Management ConsultantsZubair Khan 03028413...
11/03/2024

Say Hello To Yesterday
TULIP HOTEL & RESTAURANT JHELUM
A project of Hospitality Management Consultants
Zubair Khan 03028413705

Say Hello To YesterdayCAFE ROCK GULBERG LAHORE( Singer/ Actor Farhan Saeed)A project of Hospitality Management Consultan...
11/03/2024

Say Hello To Yesterday
CAFE ROCK GULBERG LAHORE( Singer/ Actor Farhan Saeed)
A project of Hospitality Management Consultants
Zubair Khan 03028413705

Say Hello To YesterdayLEADERS INN HOTEL LAHORE.A project of Hospitality Management ConsultantsZubair Khan 03028413705
11/03/2024

Say Hello To Yesterday
LEADERS INN HOTEL LAHORE.
A project of Hospitality Management Consultants
Zubair Khan 03028413705

Restaurant Consultant ServicesOur consultants provide our clients with the advice they need tocreate, reposition, and re...
27/02/2024

Restaurant Consultant Services
Our consultants provide our clients with the advice they need to
create, reposition, and reinvigorate or turnaround their business and their brands.
New Restaurant
From inception to opening and everything in between, our restaurant consultants understand the entire scope of the project and the requirements to ensure profitability and maximized unit capability.
Across all styles and cuisines, providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit leaving nothing to chance
Zubair Khan 03028413705

Address

37/4 A Green City Burki Road Lahore Cantt
Lahore
53000

Opening Hours

Monday 10:00 - 18:00
Tuesday 10:00 - 18:00
Wednesday 10:00 - 18:00
Thursday 10:00 - 18:00
Friday 10:00 - 18:00
Saturday 10:00 - 18:00
Sunday 10:00 - 18:00

Website

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