We are setting up a new café in Bengaluru with an approximate seating capacity of 70 guests.
We are looking for an experienced F&B; Consultant to support us specifically in three areas:
- Menu Planning & Engineering
- Kitchen Planning & Equipment Specification
- Inventory Management The consultant will work closely with the management and interior/architectural team to ensure that the proposed menu, kitchen infrastructure and inventory system are commercially viable and operationally efficient.
- MENU PLANNING & ENGINEERING The consultant will be responsible for developing and structuring the café's food and beverage menu.
Responsibilities
Understand the café concept, target audience and positioning.
Recommend the appropriate menu structure and categories.
Determine an optimal number of menu items/SKUs.
Develop and/or recommend dishes across relevant categories.
Identify signature/hero products.
Ensure appropriate ingredient cross-utilization across dishes.
Evaluate dishes based on:
Food cost
Selling price
Gross margin
Preparation time
Operational complexity
Ingredient availability
Storage requirements
Recommend appropriate portion sizes.
Develop standardized recipes for finalized menu items.
Calculate recipe-level food costs.
Recommend selling prices based on food cost and positioning.
Conduct menu engineering and identify items that should be retained, modified or eliminated.
Expected Deliverables
Final proposed menu structure
Menu item recommendations
Standardized recipe sheets
Recipe-level costing
Portion specifications
Food-cost analysis
Recommended pricing
Menu engineering analysis
Ingredient cross-utilization matrix
- KITCHEN PLANNING & EQUIPMENT SPECIFICATION The consultant will provide the operational and F&B; requirements required for designing the café kitchen.
Responsibilities
Analyse the finalized/proposed menu and determine kitchen requirements.
Design the recommended kitchen workflow.
Define requirements for:
Food preparation
Hot kitchen
Cold preparation
Pizza/preparation stations
Beverage station
Dessert/plating
Washing
Dry storage
Cold storage
Freezer storage
Dispatch/pass area
Waste management
Determine the required equipment based on the menu and expected volume.
Recommend equipment quantity and appropriate capacity/specifications.
Identify utility requirements including electrical, gas, water and drainage requirements where relevant.
Recommend appropriate storage capacity.
Review the kitchen layout prepared by the architect/interior designer and provide operational feedback.
Identify potential workflow bottlenecks and space inefficiencies before finalization.
Expected Deliverables
Kitchen workflow plan
Kitchen station requirements
Detailed equipment list
Equipment quantity and specifications
Equipment capacity recommendations
Storage requirements
Utility requirements
Kitchen layout review/comments
Recommended equipment placement/functional zoning
Note: The consultant will provide F&B; operational and kitchen-planning inputs. Final architectural/CAD drawings will be handled by the appointed architect/interior designer.
- INVENTORY MANAGEMENT The consultant will establish a practical inventory management framework for the café.
Responsibilities
Develop a complete inventory classification system.
Categorize inventory into
Dry goods
Fresh produce
Dairy
Meat/eggs
Frozen products
Bakery products
Beverages
Packaging/consumables
Cleaning and operational supplies
Establish recommended
Par levels
Minimum stock levels
Maximum stock levels
Reorder levels
Reorder quantities
Determine appropriate stocking frequency for major ingredient categories.