Dream Big! See Your Bigger Picture! Plan Ahead!
In-depth market research in the form of online & offline data associated with the top performing cuisines & total order valuation in a given area to determine your brand’s acceptability.
We ideate Brands based on the market study and positioning. Business model setting and concept creation go hand in hand and this depicts alignment.
Menu engineering is a deep science to determine your niche, the target audience, food costing and the recipe consistency standards.
Liaison with staffing agency and we helping throughout in hiring process in selection of right manpower. Training to the core of business automation and recipe consistency.
We define the standards to operate your restaurant business to guide the business in a determined trajectory for easier management and a faster expansion.
A Story line is created visually, to gain the right impact for your brand in a direction of easy & high acceptability.
An integral part of the planned menu which entails an on-ground training of all the recipes, processes & a systematic code of conduct.
Our Motto - Quality! The First time!
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. Owners of central kitchens can also rent out their space to small restaurants, food trucks, and mobile food carts who don’t have the space to keep and prepare huge quantities of food.
Here are some of the Benefits of Central Kitchen :
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