home page

YOUR IDEA TO TABLE

OUR STORY

We possess a distinct passion for food, beverage & music which inspires each aspect of our consulting practice. This passion comes from over 25 years of experience in successfully managing projects and helping aspiring restaurateurs/hoteliers the whole nine yards. Starting from concept development, restaurant design, financial planning and menu ideation to marketing, training and grand launches. We share & shape our client’s vision and joyously celebrate success as partners.

WHAT WE DO

NEW CONCEPT DEVELOPMENT

Our solutions based approach will guide you each step of the way in bringing your idea to table. We focus on developing new ideas and alternative concepts aligned with your needs, by employing our expertise and functional resources. Extensive market research and analysis supplements concept development for desired results.

RUNNING OPERATIONS ASSESSMENT AND RETAINERSHIP

A detailed assessment and evaluation of your current working style helps us in improvising your product and processes. We focus on engineering the entire life cycle of your systems - understand and prioritize the operational needs and challenges, develop alternative mechanisms to meet those needs and select the most suited one for effectiveness and operational profitability.

TURNKEY PROJECTS

Ready to run, we specialise in building multi-cuisine projects for you to plug and play. We fully design, construct and equip facilities with our certified skills and established experience in delivering a unique product each time.

WHAT WE DO

NEW CONCEPT DEVELOPMENT

Our solutions based approach will guide you each step of the way in bringing your idea to table. We focus on developing new ideas and alternative concepts aligned with your needs, by employing our expertise and functional resources. Extensive market research and analysis supplements concept development for desired results.

RUNNING OPERATIONS ASSESSMENT AND RETAINERSHIP

A detailed assessment and evaluation of your current working style helps us in improvising your product and processes. We focus on engineering the entire life cycle of your systems - understand and prioritize the operational needs and challenges, develop alternative mechanisms to meet those needs and select the most suited one for effectiveness and operational profitability.

TURNKEY PROJECTS

Ready to run, we specialise in building multi-cuisine projects for you to plug and play. We fully design, construct and equip facilities with our certified skills and established experience in delivering a unique product each time.

HOW WE DO IT?

Ideation

New concept ideation and final product blueprint

Location Scouting

Assist in finding a viable location for the Concept/Product

P&L Structuring

BEP Model , Inventory management, Vendor tie-ups , Pricing strategy for better topline and bottomline

Staffing and Training

Enabling smooth hiring and training of staff

Food and Beverage

Menu development , Food Trials , Food Styling

Financial Planning

Investment report , Profitability Analysis, Expansion

Brand Persona

Exterior & Interior, Menu Design, Logo and Packaging

Going Digital

Create & optimize brand pages on Facebook, Instagram & Google

Aggregator Management

List & grow revenue on aggregator platforms like Zomato, Swiggy & Dineout etc

Brand Repositioning

Relaunch ,Reposition and Recreate

HOW WE DO IT?

Ideation

New concept ideation and final product blueprint

Location Scouting

Assist in finding a viable location for the Concept/Product

P&L Structuring

BEP Model , Inventory management, Vendor tie-ups , Pricing strategy for better topline and bottomline

Staffing and Training

Enabling smooth hiring and training of staff

Food and Beverage

Menu development , Food Trials , Food Styling

Financial Planning

Investment report , Profitability Analysis, Expansion

Brand Persona

Exterior & Interior, Menu Design, Logo and Packaging

Going Digital

Create & optimize brand pages on Facebook, Instagram & Google

Aggregator Management

List & grow revenue on aggregator platforms like Zomato, Swiggy & Dineout etc

Brand Repositioning

Relaunch , Reposition and Recreate

WHY US

50 YEARS PLUS HANDS ON EXPERIENCE IN HORECA SECTOR

F&B ENTREPRENEURSHIP BACKGROUND

EX ZOMATO & DINE-OUT

RECIPE MANAGEMENT

YIELD MANAGEMENT

GUARANTEED RETURNS ON AGGREGATOR PLATFORMS

OUR TEAM

CHEF BAKSHISH DEAN

An alumnus of IHM Ahmedabad, Chef Dean has been associated with the Indian culinary world for a long and worked with various hotel and restaurant chains like The Oberoi Hotels, The Taj Group, The Park Hotels, Lite Bite Foods, Johnny Rockets, to name a few. He was honored with the prestigious “Chef of the Year” title by the Indian Culinary Forum and PHD Chambers of Commerce. His rich work experience of 32 years with hotels, culinary education, standalone restaurants, establishing an international chain in India and extensive international travel has made him an expert, specializing not only in cuisine but in all aspects of the hospitality business.

EKLAVYA KOHLI

The youngest member of our team, Eklavya has a Master’s degree in Marketing. He has 9 years of experience in the internet-tech space with brands like Healthkart, Snapdeal, Zomato & Dineout. His journey with the food and beverage industry began when he joined Zomato in 2015. Carrying seasoned experience in markets like Gurgaon, Central & South Delhi with Zomato & Dineout, he has a deep understanding of the nuances of the industry. Eklavya has worked with over 400 restaurants in his short career and understands the front-end and backend of the industry. His experience with Zomato & Dineout equips him to make decisions backed by data and analytics. He has been consulting Delivery & Dine-In restaurants for over 5 years and has helped brands grow their business by 4x.

OUR CLIENTS

HOTEL & RESORT

PUB & BREWERY

RESTAURANT & CAFE

CLOUD KITCHEN & DELIVERY

CONTACT US

    T.P. Uberoi

    Ex GM, The Park Hotels
    " Bakshish, at Culinary Quotient, is one of the finest Chefs I’ve ever worked with. Creative, yet exacting. An inspiring leader in his forte. I really enjoyed working with Bakshish and Culinary Quotient and would highly recommend their services for any need, advisory, end-to-end handholding pertaining to the restaurant business. The team brings a wealth of knowledge in the hospitality industry. Bakshish is concise in his approach and was always attentive to my needs. He assisted me in transforming and organizing my business in a timely and professional manner and I truly appreciate his services."

    Anuj Dhawan

    Partner at Impromptu, Gurgaon
    "Working with Chef Dean and his team was an incredible experience and the best foundation for Impromptu’s creation. Being a new entrant in the industry, Culinary Quotient's knowledge and experience paved the way with ease and expertise. Apart from being instrumental in designing our menu and charting our vision, Culinary Quotient also helped us to formulate a budget and overall strategy to execute and run a successful restaurant. I cannot imagine doing this without them."

    Sourish Bhattacharyya

    Freelance Journalist & Writer at Indian Restaurant Spy
    "I have known Bakshish Dean for about 20 years and interacted with him professionally when he turned around the restaurants of The Park Hotel in New Delhi. He stunned us with his Modern Indian Cuisine at Fire and the new-generation pizzas at Mist, the hotel's all-day restaurant. I had always known him to be famous in the industry as a great teacher and mentor, but it was quite an experience to see him roll up his sleeves and surprise Delhi with Agni. Chef Dean was far ahead of his time. When he talked about Modern Indian Cuisine, Molecular Gastronomy, Ferran Adrià, and Madrid Fusión in the early 2000s, people had no idea that the industry would wake up to these global buzzwords more than a decade later.

    T.P. Uberoi

    Ex GM, The Park Hotels
    " Bakshish, at Culinary Quotient, is one of the finest Chefs I’ve ever worked with. Creative, yet exacting. An inspiring leader in his forte. I really enjoyed working with Bakshish and Culinary Quotient and would highly recommend their services for any need, advisory, end-to-end handholding pertaining to the restaurant business. The team brings a wealth of knowledge in the hospitality industry. Bakshish is concise in his approach and was always attentive to my needs. He assisted me in transforming and organizing my business in a timely and professional manner and I truly appreciate his services."

    Anuj Dhawan

    Partner at Impromptu, Gurgaon
    "Working with Chef Dean and his team was an incredible experience and the best foundation for Impromptu’s creation. Being a new entrant in the industry, Culinary Quotient's knowledge and experience paved the way with ease and expertise. Apart from being instrumental in designing our menu and charting our vision, Culinary Quotient also helped us to formulate a budget and overall strategy to execute and run a successful restaurant. I cannot imagine doing this without them."

    Sourish Bhattacharyya

    Freelance Journalist & Writer Indian Restaurant Spy
    "I have known Bakshish Dean for about 20 years and interacted with him professionally when he turned around the restaurants of The Park Hotel in New Delhi. He stunned us with his Modern Indian Cuisine at Fire and the new-generation pizzas at Mist, the hotel's all-day restaurant. I had always known him to be famous in the industry as a great teacher and mentor, but it was quite an experience to see him roll up his sleeves and surprise Delhi with Agni. Chef Dean was far ahead of his time. When he talked about Modern Indian Cuisine, Molecular Gastronomy, Ferran Adrià, and Madrid Fusión in the early 2000s, people had no idea that the industry would wake up to these global buzzwords more than a decade later.