We are F&B Consultants based out of New Delhi NCR with a combined experience of 11 years in Event Management and F & B Industry. We offer our services to both new and existing entities in the industry across the Indian landscape. We wish to revolutionize the F&B Industry by helping our clients come up with truly innovative and scalable F&B concepts and solutions that give them the necessary edge to not only survive but thrive in this cut-throat industry. First Mover Advantage is what we strive for. We are uniquely positioned to help our clients, especially first-timers, avoid the pitfalls and mistakes that lead to failures and closures. We have a keen eye for aesthetics and ambience. We have a great respect for the sheer diversity of the Indian subcontinent and can offer tailor-made solutions suited to the demography of operating regions. The current climate of the food industry requires a certain leanness and frugality that is needed to operate at a cost-effective and incrementally profitable level. To that end, we strive to optimally utilize all available resources and synergize the various departments in an F&B operation. We also offer specific solutions to clients with existing F&B businesses who are facing operational, financial, logistical and other issues.

Pragya Saraf Goel

(Founder/Project Manager)
Pragya Saraf Goel ran an Event Management Company in Kolkata and was the founding partner in The Corner Stop Restaurant & Cafe in Lajpat Nagar New Delhi, which had a good run for 3 years in peak Covid times. She is a true foodie, and a fantastic manager and coordinator.

Nalin Goel

(Founder/Project Manager)
Nalin Goel started his career in Pan India Marketing Communication for Daikin Airconditioning India at Gurugram, but left after 3 years to follow his true passion – food. He co-ran The Corner Stop Restaurant & Café with Pragya which they diversified into Catering as well. He has an in-depth knowledge of all things food related, and has an excellent palate to match.

Divya

(Project HR)
An expert in Human Resource Management for the Hospitality Industry, she has successfully procured, interviewed and recruited staff for over fifty restaurants and other hospitality entities. Prior to that, she was a manpower recruiter with freelance project experience in Delhi and Dehradun.

Aardee

(Mixologist/Project Coordinator) A prolific Mixologist and Beverage Specialist, Aardee has conceptualised and executed the bar and beverage menus of many lounges, cafes, bars and restaurants across India. Apart from that, he also has more than half a decade of experience in managing and co-ordinating successful hospitality projects.

Sectors

The sectors where we offer our consultancy in are:

  1. Cloud Kitchens
  2. QSR – Quick Service Restaurants
  3. Cafés
  4. Restaurants or Bistros
  5. Lounges & Bars
  6. Fine Dining Restaurants
  7. FMCG & Retail
  8. Malls &Foodcourts
  9. Hotels
  10. Resorts
  11. Franchise Development

Why Choose Us

  • We have a combined 11-year experience in F&B and Event Management Industry
  • We have a team of talented, dedicated, and hardworking people who are goal-oriented and bring with them, the range of work experience needed for F&B projects.
  • We have run our own restaurant and understand the psyche and needs of the restaurant customer, the trends, the pitfalls, and everything else needed to successfully own and operate a restaurant.
  • We bring with us, the human touch and the empathy required to understand our clients and their needs.
  • We only take up one project at a time, so our resources and time are fully dedicated and laser focused on your operation, which also helps meet the timelines.
  • We are organized, structured and efficient.
  • Our forte is helping first timers, as we were at one point, and save them from falling into the traps that most first-timers do.
  • Food is what draws a customer in and keeps them coming again and again. We excel (even at our restaurant) to provide the tastiest food and drinks to people, through the deep palate and understanding of food we possess.
  • We focus extensively on research. We do an in-depth study of the locality, food preferences of the people in the neighbourhood, the market or industry trends, and the viability of the project.
  • We do not believe in Overpromise & Underdeliver. Whatever projects we undertake we make it a point to execute it to the best of our capacity.