TRIDENT F&B CONSULTANTS (P) LIMITED is a professionally managed hospitality consulting organisation that indulges in setting up sweet’s showrooms, hotels, food courts, QSRs, bakeries, base kitchens, sweets factories, bakery and namkeen plants, etc.
We have done more than 850 hospitality projects, spanning almost the entire country.
Trident F&B Consultants is one of the oldest and most reputed organisations, well equipped to carry out hospitality projects all over India. We have a team of qualified professionals who can easily handle various technical aspects that come across at different levels in a hospitality project.
We believe in total commitment and timely completion of the assignment.
Trident F&B Consultants has the requisite expertise to execute a particular hospitality project from concept to completion.
Foundation year: 1991
Few clients: Haldiram’s (all 140+ outlets in Dehi/NCR, Haryana, UP, Punjab, Rajasthan and their various factories/kitchens), Theobroma, Haldiram’s Nagpur, ISKCON, Bikaji, Food Bus of India, Bhikharam Chandmal (in Bikaner & Kolkata), Imly, Om Sweets, Gulab, BTW, Comesum, Gopal’s (Chandigarh), Gopaljee, Gopala, Mohini Tea, L.S Caterers, Dinshaw’s, Tewari Bros. Mithaiwala (in Mumbai, Delhi, Hyderadad & Kolkata), B G Naidu, G Pulla Reddy, Natural Oriental Foods (Netherlands), etc.
Find more details at www.tridentfb.com
Please find the details of the aspects of the consultancy provided by our company as follows:
A . Planning of the Food Outlets:Planning of the food outlets is bifurcated into two categories:
- a) Theme
- b) Menu
The theme of the restaurant shall precisely depend on the menu and the cuisine. We help in choosing the regional menu and theme and their proper execution and implementation with the help of the interior team, which is on our panel. We are experts in the planning of high-class food courts, sweet shops, and theme-based restaurants with diversified menus, i.e., Mediterranean, Far East, European, Ethnic Punjabi, exotic sea food, specialty South Indian, etc.
B . Managerial Consultancy:Managerial Consultancy is very important for beginners. Since they are not well-versed in restaurant and hotel operations, we offer our help for their smooth functioning for quite a few days after opening. Our team can handle any kind of situation that comes up during the ongoing process.
- Kitchen planning & equipment selection: Kitchen design is one important aspect of facility planning. The kitchen is the nerve of any project, so the utmost care is taken as far as workability and space utilisation are concerned. Once the layout is finalized, we submit the detailed service drawings, i.e., electrical, plumbing, LPG/CNG/PNG, exhaust-fresh air, etc.
- Systems & procedures and their implementation: Systems and procedures are generally made, but due to certain hiccups during operations, they are not implemented properly. Therefore, we try to put them into the mainstream.
- To provide measures for effective cost control: If your food court or restaurant goes “haywire” then you tend to make losses. So, we suggest some very versatile measures to curtail the soaring costs.
- Sick unit handling: We undertake the peculiar task of profit-making from those units that are “sick.”. In other words, we provide managerial consultancy to those establishments that, due to some or another reason, do not reach the “break-even point”.
- Output & profit enhancement: The output is directly related to profits. Per shift and per-staff output can be enhanced by following a few simple methods being suggested by us.
Spokespersons: Sanjeev Sareen, CEO and Abhishek Saareen, Executive Director
Email address: Info@tridentfb.com
Contact no.: 9890812444
Company: Trident F&B Consultants (P) Limited
Website: www.tridentfb.com