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Instead, all projects should be tailored to the area's market conditions and unique culture, including its traditions, customs, values and patterns and settings of leisure, family life, entertainment, socialization and food habits. Even such seemingly basic design elements as a color, finishes, shapes and scale of space vary from culture to culture. |
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Although we collaborate during the design process with leading industry equipment and supply companies, Allamanda Consulting will not accept any commissions, rebates or referral fees. The only compensation Allamanda Consulting will accept for our work is pre-negotiated fees from our clients. If any commissions, rebates or referral fees are paid to Allamanda Consulting, such moneys are credited to the client in payment of fees. We take pride in preserving its independence and maintaining its objectivity to assure clients that we represent their very best interests and have no conflicts of interest. |
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On each new project, Allamanda Consulting believes in perfecting and innovating by building on its collective project experience and industry knowledge. We at Allamanda Consulting believe that technology and hardware are important project components, both for customer experiences as well as management tools. However, Allamanda Consulting projects, especially those that define fine dining experiences, also incorporate time tested and proven high touch components and programming that includes Mystery guest programs, kitchen visits and hands-on, interactive participation |
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Allamanda Consulting benefits your Restaurant or other Hospitality related businesses in at least five major areas: |
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Startup time & Expense Reduction: Our organizational know-how will get you up and running at a minimal cost and time. |
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Construction Cost Reduction: We pay special attention to work/product flow in layout/design to achieve maximum construction cost reduction. |
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Increased Profitabilty: We use time-tested system controls and operating efficiencies to drive profits. |
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Marketing Expense Reduction: We develop sensible marketing planning and realistic budgets to provide more "bang for the buck". |
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Furnishing, Fixtures & Equipment Cost Reduction: Our knowledge and standing in the Hospitality Industry gives us leverage to negotiate and successfully secure top quality FF&E at best value. |
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We offer you comprehensive turn-key services. |
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We have extensive international and cross cultural experience. |
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Our firm has conducted extensive research on Food habits & Cuisine cultures leisure choices, so we know what guests really want and need. |
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We are a small firm, so each of our clients receives very individual attention from our key staff members. |
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Our projects delight customers and are profitable for their owners. |
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Foodservice Start-Ups: Feasibility Studies/Business Plans: |
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The key to any successful new foodservice operations begins with a sound business plan, which should answer questions such as : |
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What is your budget? |
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Can this concept work? |
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Do you have the right location? |
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How would you define your menu? |
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Is your design scheme functional as well as aesthetically pleasing? |
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Should you buy or lease equipment? |
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Where can you get this equipment? |
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Who can provide you with Smallwares and other necessities? |
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As with any new venture, there seems to be an endless array of questions to be answered and issues to be resolved. Our consultants have been instrumental in helping many restaurants get off the ground. |
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Hiring/Training : |
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Do you have an Interviewing Process, or is it simply a guessing game? In short, are you 'Hiring Hard and Managing Easy,' or vice versa? Allamanda Consulting can teach you interviewing techniques focusing on the 'Behavioral-Based' approach. Okay. So now you've hired staff. Will they be properly trained or just thrown into the operation? An improperly trained employee will cost you time, energy, money, and perhaps the very cornerstone of your business--The Customer! Training your staff properly and consistently is crucial to your success. We can help you implement training systems that work and remain consistent for all incoming employees. |
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Inventory/Cost Control: |
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The key to cost control is having the proper systems in place. Allamanda Consulting offers several different operational solutions to choose from to answer questions such as; |
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Are you ordering effectively?
Do you prep accordingly?
Are you controlling waste sufficiently?
Do you understand your food and beverage usages?
Do you suspect a theft problem? |
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Budgets/Profit and Loss: |
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What do you plan to make in sales this year? Are you up or down from last year? Allamanda Consulting can help you implement the necessary systems that are essential not only to your present monetary controls but to your future growth. We can show you how to: |
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Write an effective budget
Understand market trends
Write a weekly/monthly P&L (Profit & Loss statement)
Compare prior year sales
Achieve projected sales growth |
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Marketing: |
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Surprise! You don't necessarily have to spend wads of cash in advertising to market your operation. In fact, most of you have an abundance of resources working for you already. Yes, there can be a practical approach to advertising-you simply have to tap into it. |
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Allamanda Consulting knows that the key to good marketing is good strategy. We can work with you to develop an effective marketing plan for your restaurant such as: |
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How to use Internal Marketing effectively in your restaurant |
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External Marketing or 'Out of Box' thinking |
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Understanding your Target Market |
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Targeting the competition |
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Advertising media |
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Mystery Guest Reports: |
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Try to imagine your restaurant through your customer's eyes. With that in mind, ask yourself these questions: |
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Is the 'Atmosphere' of your restaurant inviting and comfortable? |
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Is your restaurant 'properly Staffed' on a shift-to-shift basis? |
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Are your 'Servers' personable and knowledgeable? |
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Does the restaurant maintain a 'Management Presence'? |
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Advertising media |
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Is there an overall 'Teamwork' approach to service? |
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Allamanda Consulting can conduct 'Mystery Guest Reports' to evaluate the overall dining experience and ambiance of your restaurant from the guest's perspective. An evaluation with recommendations is submitted within 48 hours. This method is best for diagnosing Service issues focusing on Hospitality, Ambiance, Service, Meal Presentation and Timing |
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Our Technical Expertise lies in the following areas: |
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Restaurant Theme Concepts |
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Feasibility Studies |
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Business Plans |
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Profitability Studies |
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Financial Planning |
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Business Appraisals |
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Menu Planning and Design |
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Food and Bar Menu Development and Evaluation |
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Cash Flow and Control Systems |
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Back-of-the-House Computer Systems |
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Facility Planning for Remodeling and Modernization |
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Equipment Specification/Bids Evaluation |
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Grand Opening Planning and Supervision |
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Operating Manuals |
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Personnel Motivation and Training |
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Management Development |
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Marketing Strategies |
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Business Analyses |
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Merchandising Techniques and Promotions |
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Site Selections |
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Franchise Feasibility |
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List of Projects & Operations associated with in the past |
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Hotel Ashoka, Bangalore |
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Vigyan Bhavan, New Delhi |
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NAM (Non Aligned Meet), New Delhi |
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CHOGM (Common Wealth Heads of Government meet), New Delhi |
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UNDP / WTO Program (United Nations Development Program / World Tourism Organization), Bombay |
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South Asian Regional Cooperation in Tourism and Training Program, Katmandu |
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Institute of Hotel Management, Chennai |
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Hotel Dolphin Ltd, Vizag |
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Industrial Catering Services (P) Ltd., Chennai |
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Pizzadeli, Chennai |
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Ramoji Film City, Hyderabad |
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Dreamcatcher Learning Adventures, Chennai |
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Earth Bazaar, Chennai |
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East India Curry Restaurant, Singapore |
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Quality Inns India (P) Ltd., New Delhi |
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Comfort Inn Jothi Park, Ooty |
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Quality Inn Aruna, Chennai |
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Quality Inn D V Manor, Vijayawada |
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Shri Shakti College of Hotel Management, Hyderabad |
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American Hotel & Motel Association, Bombay |
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Hotel Green Park, Vizag |
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Central Institute of Road Transport, Pune |
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Chimayo Chains (P) Ltd., Chennai (QWIKY'S) |
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Please send us your enquiry from here |
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