Procurement & Supply Chain Setup

How to source processes efficiently?


Business is Relationships!

The procurement and supply chain segment must be handled with a perspective of “building relationships” more than “low priced options”. DNY Procurement team helps you with setting up the right vendor network in below segments of Hospitality.

  • Equipment Manufacturers
  • Raw Material Suppliers
  • Furniture Vendors
  • Utensils Crockery Cutlery Dealers
  • Food Packaging Manufacturers
  • Uniform Vendors – Food Technology Companies, POS system
  • Fire Safety, RO, AC vendors
  • Licensing Agents – Architects and Contractors 
  • End-To-End Hospitality Supply chain

Specific is Terrific!

The BOQ (Bill of quantity) is specified by DNY procurement team for every aspect of procurement.

  • Equipment sizes, specifications and quality of steel to be used.
  • Utensil qualities, sizes, specifications.
  • Cutlery theme, colors, numbers required.
  • Kitchen plans for contractors to execute efficiently.
  • Uniform quality, cloth thickness, color, print specifications.
  • Packaging boxes sizes, shapes, feasibility, branding specifications.
  • Hardware software specifications.

Selecting the Right Partner!

Tips for Entrepreneurs to consider below listed parameters of selecting the right vendor/ partner –

  • Profile of the Vendor.
  • Previous projects executed.
  • Quality v/s Budget ratio understanding.
  • Consultant’s opinion about the vendor.
  • Most important – willing to support through odd’s and challenges.

Related Scope

Dream Big! See Your Bigger Picture! Plan Ahead!

Market Feasibility Study
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. Learn More →
Business Ideation & Concept
We ideate Brands based on the market study and positioning. Business model setting and concept creation go hand in hand and this depicts alignment. Learn More →
Menu Engineering
Menu engineering is a deep science to determine your niche, the target audience, food costing and the recipe consistency standards. Learn More →
Smart Kitchen Planning
Kitchen plans created to optimize the compact space, aiming negligible order delays and highest team efficiency. Learn More →
Operational & Kitchen SOPs
We define the standards to operate your restaurant business to guide the business in a determined trajectory for easier management and a faster expansion. Learn More →
Team Training
An integral part of the planned menu which entails an on-ground training of all the recipes, processes & a systematic code of conduct. Learn More →

Ready To Kickoff?

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