Restaurant Equipment Procurement & Supply Chain Setup

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.

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 →

Procurement & Supply Chain Setup

Business is Relationships!

Specific is Terrific!

Selecting the Right Partner!

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