We Roll Up Our Sleeves, So You Don't Have To
We build restaurants and make them work, from the first idea to a profitable and well-run operation.
ConceptKitchenMenuOperationsPre-OpeningLaunchOptimisation
Most restaurants struggle because ???
A kitchen that slows service down
Poor layout and flow cost you covers every single night.
Food and labour costs creeping up
Margins disappear quietly when nobody is watching the numbers.
An opening date that keeps slipping
Pre-opening has hundreds of moving parts and no room for surprises.
A team without systems
Without SOPs and training, standards depend on who is on shift.
A menu that does not make money
Popular dishes are not always profitable ones.
Wastage you cannot see
Over-ordering, poor storage and prep habits add up.
Every stage of a restaurant's life
Concept Development
Shaping the idea into a restaurant that can work: positioning, feasibility and menu direction before money is committed.
Restaurant Design & Kitchen Planning
Kitchens and floors planned around how the team actually works, so service flows on the busiest night.
Menu & Culinary Development
Menus that taste right, cost right and can be cooked consistently by your team at volume.
Pre-Opening
Everything between the keys and the first guest, handled by people who have opened restaurants before.
Operations
Systems for the day-to-day: what gets bought, what it costs, who does what and how the guest is looked after.
Turnaround & Optimisation
For restaurants that are open but not working as they should. We find the problems and fix them on the floor.
Operators First,
Consultants Second
We don't just design restaurants. We design how they work. Our advice comes from running kitchens and floors, not from a slide deck.
That is why owners and investors trust us with major restaurant investments: we plan every decision around the people who will run the restaurant and the numbers it has to make.
- Concept
- +Design
- +Kitchen
- +Culinary
- +Operations
- +People
- =Profitability
We design for people who aim to run efficient restaurant businesses
The kitchen decides how fast, how consistently and how profitably a restaurant can operate. We plan every step of it around the way chefs and staff actually work.
- Layout
- Equipment planning
- Workflow
- Receiving
- Storage
- Preparation
- Cooking
- The pass
- Dishwashing
- Waste
- Food safety
From the first idea to a restaurant that runs well
Bring us in at any stage. We can take a project the whole way, or step in where you need us.
- 01Idea
Your concept, market and ambition.
- 02Strategy
Positioning, feasibility and the numbers.
- 03Design
Kitchen, floor and workflow.
- 04Build
Equipment, suppliers and fit-out support.
- 05Pre-Opening
People, SOPs, training and trials.
- 06Launch
Opening with the team beside you.
- 07Optimise
Costs, systems and guest experience.
Built for owners and investors
- 01
First-time restaurant owners
Building the first one, with no playbook to copy.
- 02
Owners who need operational improvement
Open and trading, but not running the way it should.
- 03
Investors entering hospitality
Capital going into F&B, with an operator's view of the risk.
- 04
Groups and multi-unit operators
Standards and costs that have to hold across sites.
- 05
Cloud kitchen operators
Delivery-first kitchens built around throughput.
- 06
Hotels and hotel F&B
Outlets, banqueting and in-room dining under one roof.
The Man Who Rolls Up His Sleeves
“Great restaurants don't happen by accident. They are built with a clear vision, thoughtful planning, relentless attention to detail, and a genuine understanding of hospitality.”
Qais Munshi
Founder & Managing Director
Notes from the kitchen
Pre-Opening
What It Really Costs to Open a Restaurant in the UAE
Where the money goes when you open a restaurant in the UAE, and the costs that break first-time budgets.
Kitchen Planning
Kitchen Planning Mistakes That Cost Restaurants Every Night
The commercial kitchen layout mistakes we see most often, and what they cost once the fit-out is done.
Operations
Where Food Cost Quietly Disappears in a Restaurant
The signs that restaurant food cost is slipping, and the places it leaks.
Let's build your restaurant dream
Tell us where your project stands and we will get back to you.
