What we build.Restaurant, café, QSR, cloud kitchen and hotel setup
From a 20-cover café to a bulk kitchen, in India and abroad.
By sizeRestaurant setup for every size of space
- CompactUnder 1,000 sq ftCloud kitchens, kiosks, QSRs and small cafés.
- Mid-size1,000 to 3,000 sq ftCafés, casual dining and most QSR flagships.
- LargeOver 3,000 sq ftFine dining, bars, hotel F&B and central kitchens.
Dine-in
Seated service, from a neighbourhood café to fine dining.
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Restaurants
Fine dining to casual, turnkey from feasibility to launch.
Typical size40 to 150 covers, 1,500 to 5,000 sq ft
How we set up restaurants -
Cafés
Coffee, bakes and a counter people return to.
Typical size20 to 60 covers, 400 to 1,500 sq ft
How we set up cafés -
Bars and lounges
Back bars, cocktail programmes and food for rooms that stay busy late.
Typical size60 to 200 covers
How we set up bars and lounges
Quick service and delivery
Built for speed, consistency and the order screen.
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QSRs
Speed, consistency and unit economics from day one.
Typical size300 to 1,200 sq ft, counter or takeaway
How we set up qsrs -
Cloud kitchens
Delivery-first brands built for the app scroll.
Typical size200 to 600 sq ft, delivery only
How we set up cloud kitchens -
Food trucks
A compact line that serves fast from one window.
Typical sizeOne truck, a crew of two or three
How we set up food trucks
Hotels and resorts
Several outlets under one roof, run as one kitchen.
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Hotels
Hotel F&B guests talk about at checkout.
Typical sizeAll-day dining, a speciality restaurant, bar, banquets and room service
How we set up hotels -
Resorts
All-day dining across outlets, pools and events.
Typical sizeSeveral outlets plus events
How we set up resorts
Volume and institutional
Large numbers of meals to one standard.
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Canteens and cafeterias
Fast, fair food for schools, campuses and factories.
Typical sizeHundreds to thousands of meals a day
How we set up canteens and cafeterias -
Corporate kitchens
Office food nobody complains about.
Typical sizePlanned per shift and per floor
How we set up corporate kitchens -
Catering kitchens
Event-scale production with control.
Typical sizePlanned per event, from banquets to weddings
How we set up catering kitchens -
Bulk and central kitchens
Thousands of meals a day, one standard.
Typical sizeOne production kitchen feeding many outlets
How we set up bulk and central kitchens
Where to nextServices, projects and the team
What we do for each of theseProjects we have openedMeet the team
