2. What Beejmantra can do for you
• Developing Project Feasibility.
• Designing Kitchen and F&B Operations Lay outs.
• Designing and developing Menu.
• Recruiting F&B Production and Service Staff.
• Executing Food Trials.
• Evaluating Operational Readiness For Client.
• Food Styling For Professional Photography.
• Increase operational efficiency.

3. 10 most faced F&B issues.
• Profit margins are not good.
• Inconsistency of product.
• Hygiene related issues. (The
place is a grand mess during
operations).
• Customers do not come back.
• Quality of food not up to the mark.
• Service standards are not
maintained.
• Restaurant is busy, but margins
are not visible.
• Pilferage is rampant.
• High staff turnover.
• Hostile relations between
production and service staff.
0
10
20
30
40
50
60
70
80
90
1st
Qtr
2nd
Qtr
3rd
Qtr
4th
Qtr
ODC
Food Sale
Beverage Sale

4. Beejmantra provides a solution
customised specific to your needs by:
• Auditing the situation and pin pointing the problem areas
that need to be addressed by observing the process
flow.
• Develop SOPs (Standard Operating Procedures) for
each area that requires attention. (Standardized recipes
could also be part of it.)
• Providing alternate plans in process flow to minimize
flow related issues.
• Provide training to achieve service or product standards.
• Provide manpower to handle critical areas.

5. Our Clients include:
• M/s 360 degrees food and beverages (P) Ltd.
• M/s Arbi Fast Food Chain (P) Ltd.
• M/s 6pack cuisine p ltd.
• Papyrus Port
• SVM mall
• M/s SVA associates (Franchisee of four Hyderabad House Outlets).
• Dhanturi Group (Swagat and Sitara group of restaurants)
• My Café Latte

6. • A systematic approach to flow of operations
guarantees you optimized usage of precious
space.
Auto CAD for SVM
mall jubilee hills

7. A combination of traditional and modern often
delivers flavourful results.
• Dum Biryani at
Hyderabad
House base
kitchen

8. Key people are indispensable to
achieve organizational objectives
Chef Tapas Saha
Executive Chef 6pack

9. 6pack cuisine base kitchen
• This 4500 sft
facility was
designed to
meet HACCP
norms and can
easily deliver
food for 10000
pax on a daily
basis

10. Arbi’s Fast Food
• This central
kitchen was
readied at
yousufguda
specializing
in Chicken
Hot Dogs

11. Café Latte
• This 95 sft
kitchen has
been designed
to serve 52 a la
carte menu
items

12. Presentations effected @Sitara

13. Guests at Yourbar come back for the
exotic kebabs.
Chef Md.Mustafa
tandoori master
chef

14. Styling done for
M/s. Global Reliance Inc, NJ
• Food styling requires understanding of
food and an eye for perspective.

15. Working out the Operational costing and food
trials with the Papyrus Port team, was a lot of fun

16. Mrs.Swagata Banerji (Hindustani Classical Vocalist,
Partner and Key Player Beejmantra)
Mr.Arun Sakria (Executive Chef, Magna, A close friend
and advisor)
Mr. Ravi Yedavalli (6 sigma black belt, Lean instructor;
A friend and advisor to Beejmantra)
Mr. Sanjay Thakur (HOD Shakti College; Inspirer and
team player)
`
Artists behind the scene