Food & Beverage (F&B) Business Services

Concept & Financial Planning

• Business Validation: Assessment of concept viability (Tiffin service, Bakery, or Cloud Kitchen) against local competition.
• Loan Documentation: Preparation of detailed Project Reports tailored for securing PM Mudra Loans or MSME schemes.
• Costing Strategy: Breakdown of food costs vs. selling price, factoring in 25-30% aggregator commissions and packaging expenses.

Operational Setup

• Kitchen Layout: Optimization of home or small commercial spaces (up to 200 sq. ft.) to meet hygiene standards.
• Equipment Sourcing: Vendor contacts for semi-commercial equipment like heavy-duty mixers and ovens suitable for limited budgets.
• Licensing: Guidance on obtaining FSSAI Basic Registration and trade clearances.

Menu & Aggregators

• Menu Engineering: Selection of 10-15 delivery-friendly items engineered for high margins.
• Platform Onboarding: Assistance with listing and menu digitization for Zomato and Swiggy.
• Supply Chain: Introduction to wholesale suppliers for tamper-proof packaging and bulk ingredients.

Infrastructure Planning

• Floor Plan Design: Strategic 'Golden Triangle' layout design to maximize efficiency in prep, wash, and service areas.
• Equipment Procurement: Sourcing of heavy-duty machinery (Planetary Mixers, Deck Ovens, SS Worktables) balancing branded and local fabricator options.
• Service Layout: Functional advice on exhaust systems, ventilation, and customer flow for dine-in or QSR formats.

Culinary Development

• Menu & SOPs: Development of a commercial menu with 30+ items and written Standard Operating Procedures for consistency.
• Vendor Setup: Establishing accounts with wholesale distributors for dairy, produce, and specialized baking ingredients.

Launch Execution

• Staff Training: On-site training of Head Chef and assistants on the specific menu for 5-7 days pre-launch.
• Soft Launch Support: Operational supervision during initial opening days to troubleshoot workflow bottlenecks.

Candidate Vetting

• Skill Verification: Sourcing from internal alumni pool with training in hygiene, cutting techniques, and zero-waste cooking.
• Specialization Matching: Staff tailored to specific needs including Dosa Masters, Vegan Pastry Chefs, or Multi-Cuisine cooks.
• Background Checks: Basic verification of identity and reference checks where applicable.

Hiring Process

• Practical Trial: Arrangement of a live cooking trial where candidates prepare 3-4 dishes to prove competence.
• Replacement Guarantee: One-time free replacement provided within 30 days if the candidate is unsuitable or leaves.
• Salary Advisory: Assistance in structuring market-standard salaries to ensure staff retention.

Brand & Intellectual Property

• Trademark Licensing: Rights to use the 'Varshini’s Kitchen' brand name and reputation.
• Curriculum Access: Full access to proprietary syllabi for Diploma, Hobby, and Professional courses.
• Certification: Authority to issue brand-recognized certificates to students upon course completion.

Operational Framework

• Studio Guidelines: Technical specifications for setting up demo kitchens and classrooms for optimal viewing.
• Instructor Training: 'Train-the-Trainer' modules to ensure instructors adhere to specific teaching methodologies.
• Marketing Assets: Access to digital logos and collateral strategies for local student acquisition.