Redminthospitality

About Us

Red Mint Hospitality Consultants was conceived as the result of an identified need for focus and alignment in the hospitality industry and we set about to find the answer. We provide solutions to service industry professionals, hospitality
leaders and restaurateurs, which help them to develop, improve and grow their business. Our work philosophy is founded of three elements, the art of operations, the passion for guests and the science of business which together blend in the formula to success

India

Chef Esspee Singh

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Dubai

Hadi Shokri

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Canada

Chef Parag

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Meet our

Team of professionals

Vaneet Sodhi

F&B and L&D Consultant

KARUNA VISHVAS

Founder and Managing Director at TERRA INCOGNITA

Abhijeet khullar

Founder
Wow Marketing

TARUNI AGGARWAL

PARTNER

CAST DESIGNS

SAHIL KAUSHAL

PARTNER

CAST DESIGNS

WHAT WE DO?

Calculate Your Kitchen Size Appropriately

Firstly, we will need to address the question of kitchen size. How big should the kitchen be in order to satisfy all guests in your hotel at any given time? Simple, your kitchen size should correspond to the number of seats and tables in the dining area, space for number of people in banqueting & inventory of rooms.

Design For Easy Maneuverability

Our chefs and staff need to work in a safe and ergonomic environment, meaning that the design needs to aim for efficiency above all else in order to minimize movement, resource and time wastage, and prevent mishaps and injuries. An ergonomic kitchen will boast smart solutions in terms of appliances and working areas, with dedicated chef workstations specifically designed to suit the chef and the way he/she works. Remember, a design that's optimal for one person might not be suited for someone else, so going the extra mile is a good idea

Selection of Modern Equipment Standards

Hotel needs to keep up with high competition in market most importantly by introducing new concepts & reduce operating cost (manpower & maintenance). We strongly advise to install kitchen equipment made with latest technology. Our equipment needs to be second to none in terms of quality, durability, efficiency, and functionality. Investing in contemporary kitchen equipment will definitely pay off in the long run.

Energy Efficient Stand-Alone Property

Speaking of design & equipment, it is important that we design your floor which utilizes maximum natural energy &equipment’s consuming lowest resources. Contemporary kitchen equipment is not only built to last, but it's built to conserve precious resources and thus facilitate long-term financial savings. With prices of electricity and water constantly on the rise, failing to go green right off the bat could spell disaster fory our business, especially if your hotel achieves the success you have envisioned.

Ventilation Design

Our kitchen needs to have a proper ventilation system installed, and it should be easy to maintain. Ventilation is crucial in dealing with fumes, odors, and various airborne elements and particles.

Selection of Kitchen & Bar Smallware

Provide complete list of kitchen & bar small ware items required by chefs, bartenders & sommeliers. This list includes brand, quality & quantity of items like pots, pans, knives, food grade chopping boards, chef’s tools, trays etc. We will not only prepare list but also arrange most competitive prices for all required items.

Selection of (CCG) Crockery, Cutlery & Glassware

Once your concepts of interior & food are ready, we will arrange multiple choices shortlisted crockery & glassware designs with desired qty required. This list will not only include CCG but chafing dishes, buffet counters, buffet props etc. The list will include quantity, brand & price.

Selection of Billing Software

Our team will not only provide networking details but also arrange billing software for your hotel/ restaurant. Each &every software brand has its own advantage, features, consequences and most importantly Costs. Our team will arrange comparison sheet with key features before you finally select your billing software.

New F&B Concept Planning for Cafe

Our Concept planning starts with the Feasibility study. We understand the Macro and Micro business environment around the proposed project. We look for engines of Growth and development which would fuel the future business. Based on the business projections and the operating costs, we determine food & menu concept as well as the investment levels. Based on the technical feasibility and the business projections the final concept is suggested.

Recruitment (Kitchen, chefs only)

We assure to provide quality & skilled staff capable to handle his/her own job efficiently & effectively. Preference will be given to candidates that hold work experience in Delhi or neighboring city’s up market restaurants. Director of restaurant may need to offer 10-20% hike on current pay package for good candidates & 25% to exceptional candidate.

Menu Development & Engineering

We will develop menu which includes name of dishes, their description & selling price. We will ensure that there is a proper menu mix which is a must in restaurant. This means balanced menu with choices of sufficient choices in each section of menu which is balanced according to market popularity & demand.

Vendor Management

We will provide renowned merchants (manufacturer/ Importer/ wholesaler/ distributors) who will submit best rates for complete financial year to ensure that food, utilities; overhead cost is maintained ensuring high profitability from the outlet. Following are the vendors we can provide: • Crockery • Uniforms • Printer • International & Dry store vendor • Imported Cheese & dairy • Perishables

Costing

Complete costing of dishes with recipe will be provided which will ensure complete control of most sensitive information in hands of owner.

Restaurant Tasting & Launch Event Planning

We also recommend having soft launch where you can invite close friends, family, bloggers for tasting who can provide honest feedback for improvements. Since this will be first time staff will be directly dealing with guest, lot of grey areas will be highlighted which can be fixed on time like software errors (POS), printing codes of orders, bill generation & settlement etc. After multiple successful tasting events we will decide date for Launching our property.

About Us

India

Dubai

Canada

Meet our

Team of professionals

Vaneet Sodhi

F&B and L&D Consultant

KARUNA VISHVAS

Founder and Managing Director at TERRA INCOGNITA

Abhijeet khullar

Founder
Wow Marketing

TARUNI AGGARWAL

PARTNER

CAST DESIGNS

SAHIL KAUSHAL

PARTNER

CAST DESIGNS

WHAT WE DO?