Hospitality consulting across India
We are the people you call before you sign the lease
Restaurants rarely fail on food. They fail on rent signed before the numbers, kitchens designed around leftover space, and menus nobody costed. We fix those while they are still cheap to fix.
30 minutes, no pitch deck. You leave with two or three things to act on either way.
- 8
- Consulting services, start to growth
- 5
- Stages in the Growth Framework
- 10
- Hospitality segments we work with
- 0
- Commissions taken from vendors
Who we are
Operators first, consultants second
CulinaPro was started by three people who had spent their working lives in kitchens and restaurant operations, and who kept watching good restaurants close for reasons that had nothing to do with the food.
We work with restaurants, cafes, bars, cloud kitchens, hotels and catering businesses across India — from a founder with a first idea to a brand opening its fourth outlet.
Everything runs through one system, the CulinaPro Growth Framework™, and everything we produce is written down and handed over. We are not trying to make ourselves permanent.
How we work
The CulinaPro Growth Framework™
Five stages, in order. We do not skip one because a client is in a hurry — the skipped stage is the one that costs money six months later.
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Discover
We look at your numbers, your kitchen and your guests before we form an opinion.
- P&L and food cost read
- Kitchen and service walkthrough
- Guest review analysis
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Design
A plan built around your margins, your space and the market you actually sell to.
- Concept and positioning
- Menu architecture and pricing
- Layout and equipment plan
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Develop
SOPs, recipes and costings written so a new hire can run your kitchen in week two.
- Standard recipe cards with costs
- Kitchen and service SOPs
- Vendor and inventory system
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Launch
Trials, staff training and a soft open before a single paying guest is disappointed.
- Staff training and trial service
- Soft launch and feedback loop
- Launch marketing checklist
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Grow
Monthly numbers, menu changes and fixes — the part that separates a good year from a good month.
- Monthly P&L and cost review
- Menu performance and re-engineering
- Review, rating and repeat-guest tracking
What we do
Eight services, one system
Take one on its own, or run the full sequence from concept to growth.
Restaurant Startup Consulting
10-16 weeks
Read moreKitchen Planning & Design
4-8 weeks
Read moreMenu Engineering & Food Costing
3-5 weeks
Read moreSOP Development
4-6 weeks
Read moreStaff Training
2-4 weeks
Read moreRestaurant Audit
2-3 weeks
Read moreRestaurant Rescue Programme
90 days
Read moreGrowth Partnership
6-month minimum, monthly
Read moreWho we work with
Ten segments, each with a different trap
A fine dining room and a cloud kitchen fail for opposite reasons. We work on the one in front of us.
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Fine Dining
High food cost carried by high ticket — one weak dish or one slow course damages both the margin and the rating.
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Casual Dining
Menus grow, prep grows, and the kitchen slowly loses the ability to fire a full table together on a Saturday.
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QSR & Fast Food
Every second at the counter is revenue; every ungrammed portion is margin walking out in a paper bag.
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Cafes & Bakeries
Unsold production at close is pure loss, and a cafe full of laptops at 4pm is not the same as a cafe that is earning.
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Cloud Kitchens
Commission, discounts and packaging can turn a 70% gross margin dish into a loss before it leaves the building.
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Bars & Pubs
Beverage margin is the business, and it leaks quietly through over-pours, untracked wastage and a food menu that is too ambitious.
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Hotels & Resorts
Central production, buffet wastage and inter-outlet transfers hide more cost than any single restaurant P&L reveals.
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Catering & Banquets
A per-plate quote given from memory is the fastest way to cater a 500-guest event at a loss.
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Food Courts & Franchise
What works when the founder is present rarely survives being handed to a franchisee two cities away.
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Institutional & Corporate Catering
The per-head budget is contracted and the menu still has to stay varied, safe and on cost every single day.
Why CulinaPro
Four things that make us different
We start with your numbers
Food cost, labour cost, covers by hour, sales mix. Opinions come after the arithmetic, not before it.
We work in your kitchen
The consultant who reads your P&L is the one who stood at your pass during a Saturday service.
You keep the system
Costed recipes, SOPs, layouts and checklists are handed over. If you stop working with us, the system stays.
No vendor commissions
We take nothing from equipment suppliers. When we specify an oven it is because the menu needs one.
Free tool
How healthy is your restaurant, really?
Eight questions about cost, kitchen, team and guests. You get a score out of 100, your band, what is working and what to fix first — immediately, with no email gate.
- 0-40 Critical — the basics are leaking money
- 41-70 Needs Work — two or three fixes change the quarter
- 71-100 Strong — time to think about growth
Tell us what is not working. We will tell you what to fix first.
A 30-minute discovery call, free, no pitch deck. You leave with two or three things to act on whether you hire us or not.