What Is A Cafe?

A restaurant serving moderately priced food. In an ambiance oriented towards providing an affordable dining experience. With table service is the appropriate cafe setup . Unlike a Quick Service Restaurant, the casual dining restaurant not just focuses on the quality of food to be served or delivered by a lot more value added services adds on to this particular format.

Café, also spelled café, small eating and drinking establishment, historically a coffeehouse, usually featuring a limited menu; spaced in a very casual vibe.

Kinds of Cafe Setup

Customers have more reasons to visit cafes than ever before, with selections ranging from traditional coffee to cold brew, nitro, and other specialized drinks and snack items. The Casual Dining format contributes to more than 33 percent of the total market share of the organized food industry and is further pegged to increase by 33 percent by 2021. It represents the second largest share of the chain food service in India.

Two types of cafes are:

  • Affordable Casual Dining Cafe
  • Premium Casual Dining Cafe


Co-working Kitchen

The co-working industry has reached a point of rapid growth. New areas sprout up like mushrooms after a rainstorm. The demand for co-working space services is increasing by the day. Market competition is stronger than before. We are preparing to keep our firm afloat. DNY has completed over 210 F&B projects with the most recommended business models in his 15+ years of setting up Co-working kitchens.

Knowing more about a Co-working kitchen-

Caterers, ice cream makers, chocolate makers, pastry chefs, packaged food product dealers, apricot jam, banana bread manufacturers, and other industry professionals assemble in a food-focused co-working space.

They have the desire to introduce delicacies to the mainstream market. An ice cream manufacturer, for example, might be experimenting with new exotic flavors. A coffee firm may be attempting to create a bubbly beverage by combining coffee, soda, and natural juice.

Benefits of Co working Kitchen

The initial cost reduces when kitchen spaces are shared. They’re also ideal for established restaurant chains wishing to expand their operations into other markets. The cloud kitchen company is significantly easier to get into because of the low cost and hazards.

There are number of ways in which a Co Working kitchen can be useful.

  • Reduced Rental and Equipment Cost– Although cloud kitchen enterprises save a lot on property costs, Shared Kitchen Spaces can further cut this amount. Furthermore, the initial cost of starting up a cloud kitchen includes an investment in equipment. There is no initial expenditure necessary in Shared Kitchen spaces, such as brokerage or the purchase of kitchen equipment. One can just Plug in and start Playing.
  • Easy in Obtaining the Licenses- One needs a number of licenses to start a food business. Obtaining licenses and permissions to operate a food business becomes much easier in these venues because they are fully compliant.
  • Better Locations and Reduced Risks – Kitchen operators choose the site based on demand for meal delivery. They usually have partnerships with online food aggregators that have customer demand information. These paces allocate room for new or upcoming cloud kitchen businesses based on this data.
  • Common Storage – In the same premises, co-working kitchen spaces share a common storage facility. The lock and key system is used to secure the storage. Because centralized storage is simple to administer, operations run smoothly.


Franchise Development

Firstly, being India’s leading franchise development consultant, we urge new investors to consider low cost food franchise options. Secondly, DNY believes in having a well developed, and expandable operations module. Based on the 15+ years of expertise as a food franchise consultant, consequently, we help franchise owner gain profit from the business. Having better concept, lesser investment, and  smoother the operations plan is the key to success. In conclusion, our expertise include establishing your own brand in the chosen area, promoting it, and furthermore, assisting for expansion plans.

Our goals:

  • F&B brands do look for growth strategies.
  • Huge brands having strategy showing no growth.
  • Understanding of the customer segment vis à vis brand design.
  • Market study of consumer thought and taste preference.
  • Uniqueness in taste, service and approach.
  • Well defined operational processes, financial model, technology.
  • National marketing strategies.
  • Franchise development on a fast scale.


Project Initialization

  • Starts with an audit – Wherein, Our head chef conducts a detailed audit on issues faced.  Challenges in current business, overall standards of current working standards of Menu and will put during, a plan of action to automate the process.
  • Menu Consistency SOPs– Optimizing All Menu Items, Descriptions, MRP, Spice Levels, Dish Tags, Combos. This Successful Menu has basic positioning, single focused product focused, additional support for revenue boost. 
  • Kitchen planning standards– Main layout, Electrical layout, Plumbing layout, coordinating layout, exhaust layout.
  • Standard operating process and franchise process –
    1) Inventory management SOPs
    2) Cash management SOPs
    3) Sales management SOPs
    4) Who reports to whom?
    5) Owner’s training
  • Franchise investment & ROI– We create business model for franchise investment and ROI.
  • Franchise reporting– We make detail parameter of franchise reporting structures.


Model Development

  • Financial Model
  • Franchise Operation
  • Reporting structure
  • Royalty and Commission SOPs
  • Staff replacement & hiring SOPs
  • Business code of conduct
  • Procurement SOPs


Central Kitchen: Challenges faced!

A central kitchen, sometimes known as a commissary kitchen, is an internal facility that delivers food or commodities to restaurant branches under a single company for usage or sale at each site.

  • Purchasing process: What kind of purchasing process would you like to create between your locations and your  kitchen?
  • Equipment: What equipment will you need, and how much will it cost?
  • Maintenance: How will you maintain your facilities?
  • Storage: Storage of the products is important.
  • Delivery: Certainly, What are the transportation logistics of your delivery process?
  • Human Resources: Most importantly, who will handle the hiring and logistics of your  staff?
  • Layout: How will you design your central kitchen for greatest efficiency, organization, and cleanliness?
  • Communications: What system will you use to ensure clear, transparent, and direct communication between your branches and  kitchen?
  • Food management: How will you manage food waste, leakage, and theft?
  • Operations: How will you design your operations to run effectively?

Benefits of Owning It.

  • Business Expansion –Firstly, Your company can branch out into other industries like food retail and wholesale by making your central kitchen to supply things for your restaurants. Meanwhile, people gush about your tomato sauce and ask for the recipe all the time? Accordingly, you may jar and sell it at local markets using the space and resources of a central kitchen.
  • Consistency in Taste and Quality – Above all, central kitchen helps you in maintaining the consistency. The more you produce in-house, the less likely you are to receive things that do not meet expectations.
  • Brand Name and Signature Style – Thirdly, having consistent quality and taste can give rise to your unique brand that can be recognized by people all over. In short, identifying the signature cooking style helps in being consistent.


Types Of Hotels

The Hotel Consultant caters to a wide range of markets which can be classed according to the markets, attracting customers. Following are different types of Hotels.

  • Business Hotels– These hotels are the most common and cater mostly to business travelers. They are typically located in downtown or commercial districts.
  • Airport Hotels– Business travellers, airline passengers with long layovers or cancelled flights, and airline crews or workers are frequent targets for these hotels.
  • Suite Hotels– These are the most recent trends in the hotel sector, as well as the fastest-growing segments. There is a living area and a separate bedroom in such hotels.
  • Extended Stay Hotels– These motels are for long-term visitors who wish to stay longer than a week but don’t want to spend money on hotel accommodations.
  • Resort Hotels– Recreational facilities, landscapes, golf, tennis, sailing, skiing, and swimming are all available at these hotels. Guest experiences at resort hotels are delightful and memorable, which encourages guests to return to the resort.
  • Vacation Rentals- These are another new type or area of the hospitality business. Guests at timeshare hotels purchase ownership of accommodations for a set length of time.
  • Wellness Retreats – A wellness retreat combines leisure and education in a unique way. You gain a greater understanding of healthy living while living a fulfilling healthy lifestyle for the duration of the retreat. Learn about meditation, yoga, nutrition, and cuisine, as well as heal with therapeutic and calming therapies such as massage and Ayurvedic treatments. One feels relaxed after visiting a wellness retreat.


Distinguish Based On Service

 Distinguishing hotels on the basis of the level of service they provide:

  • Hotels with a World- class service – These hotels are also known as luxury or Five Star hotels, and their major markets include top business leaders, entertainment celebrities, high-ranking political figures, and rich clients. They offer sophisticated restaurants and lounges, as well as valet, concierge, and private dining services.
  • Hotels with a Mid- Range Service – The majority of the travelling public prefers hotels that are mid-range or otherwise 3 to 4-star hotels. This type of hotel does not offer elaborate service or sufficient manpower. Uniformed service, food and beverage room service, in-room entertainment, and Wi-Fi are all available.
  • Hotels providing Limited Service – These hotels give customers with clean, pleasant, safe, and affordable rooms that suit their fundamental needs. Budget hotels cater mostly to budget-conscious travelers who desire a room with the bare minimum of services and amenities essential for a comfortable stay without having to pay more for superfluous extras.


Introduction To Lounge and Bar Setup

DNY Hospitality is proud to share is our expertise in the Lounge Bar setup segment of Hospitality. We have a wide range of experience in this field with successfully setting up night clubs, lounge bars projects like Guzzlers, Same Place Same Time, BuckingRum Bar, Bar Station and many more. Lounge Bars require extreme creativity. 

Lounge Bar Business Model Types-

  • Night Club
  • Casual Lounge Bar
  • Pub/ Brewing House
  • Resto Bar


Success Of A Bar!

One of your primary goals will undoubtedly be to successfully manage a busy venue. But how do you determine if your business is going smoothly? What characteristics define a successful bar? The following are some key attributes to strive for:

  • Consistently busy- Satisfied customers will return to a venue if they have a great experience, to repeat the same and to feel the same positive and ‘happy’ emotions (associated with their great experience) they felt last time.
  • Profitable- There’s no use in running a company that doesn’t make the most money possible. Profitability is such an important component in the hospitality sector that 99.9% of bars on the planet exist to earn a profit.
  • Consistent in offering- A successful bar will have a clearly defined and consistent genre of entertainment, product offering, and service skills. If the bar is continuously busy, it’s on the right track.
  • Educates it’s customers- A victorious bar may have a solid reputation as an educator or thought leader in its chosen niche. Customers love learning about their drinks (and food), particularly wine and beer.


Introduction To Fine Dine

DNY Hospitality takes pride in introducing itself as one of the highly sagacious Restaurant consulting firm in the F&B business. With the rich experience of 15 years, we have achieved specialization in providing consultation for the establishment of restaurants.

Fine dining is a restaurant experience that is typically more sophisticated, unique, and expensive than one would find in the average restaurant.

Typical characteristics of a Fine Dine Restaurants

  • Family-oriented and open to get-togethers.
  • Multi-Cuisine, Multi-Course.
  • Elegant a la carte or prix fixe menu options.
  • Popular during holidays or special occasions.

Diversification of Fine Dine

Fine dining restaurants have amazing concepts to work around and we explore those as a Restaurant consulting firm. Though each restaurant has its own own ambiance and vibe, common characters distinguish it from the rest.

Following are the various types of Fine dines, one can go through:

  • Multi-Cuisine Fine Dine– Restaurants not only focusing on traditional food, but also on a variety of cuisines such as Chinese, French, continental, and so on.
  • Specialty Cuisine Fine Dine– A restaurant  focusing on serving specialty meals that are its strengths. Moreover, adding images and offering food from a menu that influences culture of a specific people.
  • Traditionally-oriented Fine Dine–  focuses on the resurrection of long-forgotten recipes however, maintaining the classic taste and feel.
  • Fine Dine with a Bar– These Fine Dines are full-service restaurants with a bar that serve drinks with particular specialized food courses.
  • Luxury Fine Dine– Restaurant consulting firms Fancy restaurants are tastefully arranged with the help of, with low lighting that emphasizes not only the food but also the culinary dexterity.


DNY – Cloud kitchen Leaders

DNY Hospitality is a leading cloud kitchen consulting company. Successfully completing 67 cloud kitchen projects Globally.

A ghost kitchen is a professional food preparation and cooking facility set up for the preparation of delivery only meals. Some cloud kitchens have allowed takeout meals or included drive-throughs. They do not include a store or seating for customers.

A cloud kitchen is a concept of delivery only restaurant with no physical space, no dine in space, or takeaway counter. It is a restaurant kitchen that accepts delivery only orders without a traditional restaurant or dining in facility. Just an operational kitchen for the preparation of food that functions as a unit.  Customers can place their orders online through the online food apps.

Types of Cloud Kitchens

1. Co Working Kitchen

Someone investing in a huge cloud kitchen space divided into multiple cuisine setup, basic civil electric and technical setup. It rents out small areas to number of different entities to start their cloud brands. 

2. Single Brand Single Cuisine

An entity starting a cloud kitchen to operate single focused brand in a single centric cuisine, online.

3. Multi Brand Single Cuisine

This type of cloud kitchen have separate identities of their brands on online platforms. 

4. Multi brand multi cuisine

An entity starts a cloud kitchen with multiple brands, supporting multiple cuisines. Cloud kitchen consulting firm help in creating separate identities of kitchen’s brands online.

5. Virtual Brand In Existing Restaurant

To operate additional cloud brands in similar or unique product range, an existing restaurant owner can hence, leverage their kitchen space.

Choose the Right Business Model

We guide you in choosing the right business model as per your capital investment, market, vision and idea. Brand Success is achieved when the brand is depicted exactly like a shadow of owner’s mindset and thought. The business concept is based on the positioning within the 3 basic criteria.

Further division with regards to :

  • Capital Investments
  • Running Capital ROI understanding 
  • Pros and Cons of Business model
  • Risks involved & available solutions
  • Scalability factor

Less Known Facts

Cloud kitchens have a high presence on online food platforms. In addition, they must have a high brand value by restaurant branding & concept. This implies the primary source of revenue for these internet restaurants is through the food ordering platforms such as Swiggy, Zomato, uber eats and more. Meanwhile, great branding and marketing strategy is important since their audience is only limit to online.


What is a Quick Service Restaurant (QSR)?

In its 15+ years of QSR consulting, DNY has executed over 210 F&B projects using the most preferred business models.

A quick service restaurant serves certain cuisine items which require little preparation time and are served quickly. They provide fast food items from a limited menu that can be prepared in less time with  least amount of diversity.

A QSR focuses on single or multi-product brand. Because of its easy-to-operate and serve format, having a short and sweet menu for a quick service restaurant is highly recommended. 

QSR : Business Models

Quick and efficient service as they profit on the number of people that visit them, restaurants frequently operate in chains or franchises. They can take advantage of footfall from a variety of locations and increase the company’s value by setting up various stores.

In order to provide speedy services to clients, a QSR must have a high level of standardization.

  • Self service restaurants – Customers approach the counter and place their orders. They take the order from the counter and collect it on their own.
  • Assisted self service restaurants –  Stewards collect orders from the customers at their tables and hence, deliver the food.
  • Full serviced restaurants – venues where the worker at the table does both the order taking and the meal delivery.

Facts about QSR

Because most QSRs serve fast food, they all have their unique set of advantages and disadvantages. Over the last few decades, fast food has grown in popularity. Millions consume fast-food on a daily basis all over the world. Fast food has its drawbacks, despite the fact that it is handy and has a number of other positives.


  • They are single-centric, allowing for scalability. The visibility on the frontage does help to raise brand recognition.
  • The QSR and central kitchen concept is a quick and expandable.
  • Shoestring budget is sufficient for starting a QSR.
  • Business operations of a QSR are feasible because of  and quick menu planning

Cons :

  • QSRs cannot have lengthy menus.
  • Without a storyline, doesn’t reach high awareness.
  • In specific locations high real estate cost can affect business profitability.

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