Restaurant Consultancy Services, End to End
From picking the right location to the last table setting, Chefs Shop plans, designs and builds kitchens for restaurants, hotels, cloud kitchens and institutions across India.
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Tell us a little about your project, no charge for the first call.
One team for the whole kitchen, not just advice
Most restaurant consultants in India hand you a plan and leave the equipment, the vendors and the follow up to you.
Chefs Shop works differently. We are a kitchen equipment manufacturer first, so when we plan your restaurant, hotel, cloud kitchen or institutional kitchen, we already know what fits the space, what holds up under daily use, and what your budget can actually support. One team handles the location study, the design, the equipment and the F&B setup, so nothing gets lost between too many vendors and too many phone calls.
This restaurant consultancy service is built for owners who are opening their first outlet, expanding to a new city, or fixing a kitchen that is not working the way it should.
What our restaurant consultancy covers
Eight areas, one team. Use all of them for a full setup, or bring us in for just the parts you need help with.
Picking a site that can actually support your restaurant
Before anything else, we look at where you want to open. Our team studies footfall, nearby competition, resident and office population, and rent against expected sales for the area. This applies whether you are opening a stand-alone restaurant, a hotel outlet, or picking a spot for a cloud kitchen. A wrong location is one of the most common reasons restaurants shut within the first year, so this step gets real time before any design work starts.
A layout your staff can actually work in
A kitchen only works if the flow works. We map every station, from receiving and storage to prep, cooking, plating and wash, so your staff moves less and works faster during peak hours. Since Chefs Shop also manufactures the equipment that goes into this layout, the plan is built around real machine sizes and real clearances, not guesswork that gets adjusted later on site. Read our full restaurant kitchen setup guide for more on how this works.
Equipment sized for your menu, priced at the factory
Once the layout is set, we select the equipment to match it, cooking ranges, refrigeration, prep tables and storage, sized correctly for your covers and menu. Since Chefs Shop builds this equipment in its own factory, you get it at manufacturer pricing with no dealer margin added on top, and any repair or replacement later goes straight to the people who made it. Browse our full range of commercial kitchen equipment.
A menu that your kitchen can cook and your business can afford
Your menu decides your kitchen, and your kitchen decides your food cost. We review your dish list against your kitchen capacity, ingredient cost and selling price, and help you drop items that eat into profit while keeping the ones your guests actually order. This works for a new menu at launch or a review of an existing one that has grown too large to manage well.
Recipes, SOPs and vendors that keep every plate consistent
F&B setup covers everything that turns a kitchen into a running restaurant, standard recipes, portion control, vendor lists for groceries and packaging, and the SOPs your kitchen staff follow every shift. We put this in place so food quality stays the same on a slow Tuesday or a packed Saturday night, whether the head chef is on shift or on leave.
A dining space that matches the kitchen behind it
The dining area is where your concept becomes something a guest can feel. We plan seating capacity, table layout, lighting and material choices that match your concept and budget, while keeping enough distance from the kitchen for smooth service. This is planned alongside the kitchen, not after it, so the flow between kitchen and floor stays practical, not just good looking.
Knowing who you are cooking for, and why they choose you
Before you print a single menu card, you need to know who you are cooking for and why they would pick you over the restaurant next door. We help you define your concept, price point, cuisine focus and the story your brand tells across your menu, signage and social pages, so every part of the business speaks the same language.
Getting the idea right before the construction starts
This is where the idea takes shape on paper, cuisine, format, price band, target guest and the overall feel of the space, before any money goes into construction. We work through this stage with you in detail so the design, kitchen and menu decisions that follow are built on a concept that is clear and realistic for your budget and your market. Plan your numbers alongside this with our kitchen budget planning guide.
Not sure which of these services your project actually needs?
Talk to Our ConsultantMistakes this consultancy helps you avoid
Most kitchen problems are not cooking problems. They start weeks or months earlier, at the planning stage.
Signing a lease before checking feasibility
Many owners lock in a location before checking footfall, rent-to-sales ratio or nearby competition, and only find out later that the site cannot support the business.
Buying equipment before the layout is set
Equipment bought before the kitchen layout is finalised often does not fit the space, forcing costly rework once construction is already underway.
A kitchen sized wrong for the business
A kitchen built too large wastes rent and cleaning time. One built too small slows down service during peak hours. Both come from skipping a proper capacity plan.
No written SOPs
Without standard recipes and procedures, food quality changes with whichever cook is on shift, and training a new team member takes far longer than it should.
Ignoring institutional compliance early
Hospitals, schools and corporate kitchens often have hygiene, ventilation or fire safety requirements that are far easier to plan for upfront than to fix later.
A menu bigger than the kitchen can handle
A long menu looks good on paper, but every extra dish adds prep time, storage need and wastage. Kitchens that cook fewer dishes well tend to run smoother.
Kitchen consultancy for hospitals, army mess, offices and institutions
Restaurants are not the only kitchens that need real planning. Chefs Shop also works with hospitals, defence establishments, corporate offices, schools, colleges and NGOs that run their own kitchens at scale, where hygiene, batch cooking and staff safety matter as much as taste.
Hospital Kitchens
Hospital kitchens cook for patients, staff and visitors at fixed times, with diet restrictions and hygiene rules a normal restaurant kitchen does not have to think about. We plan layouts that keep raw and cooked food separate, support easy cleaning, and fit the space hospitals can usually spare.
Army Mess Kitchens
Army mess kitchens cook in bulk, often for hundreds of personnel at a single sitting, on a schedule that cannot slip. We design for batch cooking, tough daily use and equipment that keeps running with minimal downtime, along with storage built for a base rather than a single restaurant service.
Corporate Cafeterias
A corporate cafeteria has to feed a large headcount within a short lunch window without a queue stretching around the floor. We plan counters, billing points and kitchen capacity around your actual staff strength and peak hour, so service stays quick.
Catering & Institutional Kitchens
This covers school and college canteens, community kitchens for NGOs and CSR programmes, and catering units preparing food for events and bulk orders. We plan the kitchen size, equipment and workflow to match your actual meal volume, not a restaurant template that does not fit.
Read more on planning larger kitchens in our commercial kitchen full setup guide.
Setting up a hospital, army mess, corporate or school kitchen?
Get an Institutional Kitchen PlanHow the consultancy process works
Five stages, one team throughout, from the first site visit to the day your kitchen opens.
Location & Feasibility
We study your target location, budget and concept, and tell you honestly if the numbers work before you sign a lease.
Concept & Design
We finalise your concept, menu direction and kitchen layout, so design decisions follow a plan, not preference.
Equipment & Kitchen Build
We supply and install the kitchen equipment built to your layout, with our own team handling the setup.
F&B & Brand Setup
We put your SOPs, recipes, vendor list and brand identity in place, so day one runs like day one hundred.
Launch & Support
We support your launch and stay reachable after it, since we built the kitchen rather than just advised on it.
Why work with a manufacturer instead of just a consultant
A plan is only as useful as the team that can actually deliver it.
| What matters | Chefs Shop | Typical Restaurant Consultant |
|---|---|---|
| Kitchen equipment | Manufactured in-house | Sourced from outside vendors |
| Pricing | Factory pricing, no dealer markup | Vendor pricing plus consulting fee |
| After sales support | Direct from the team that built it | Routed through a separate supplier |
| Institutional kitchens | Hospitals, army mess, corporate, catering | Mostly restaurants and cafes only |
| Single point of contact | One team for design, equipment and setup | Design and equipment handled separately |
How this works if you are outside Delhi NCR
Chefs Shop is based in Delhi NCR, but this consultancy is not limited to one city. Most of the planning work, budgeting, layout, menu and design decisions, happens over call and video, so distance is not a barrier to starting.
Equipment is manufactured at our own facility and dispatched to your site anywhere in India, with our team involved at the stages that genuinely need someone on the ground.
Call or WhatsApp us
Share your concept, location and rough budget to start the conversation.
Planning over video call
We review your location, layout and menu requirements together, wherever you are based.
Site visit where needed
Our team visits for measurements, installation and launch support when the project calls for it.
Equipment dispatched pan India
Kitchen equipment is built at our Delhi NCR facility and sent to your site anywhere in the country.
Questions restaurant owners ask us
What does restaurant consultancy from Chefs Shop include?
Does Chefs Shop provide restaurant consultancy outside Delhi NCR?
Is this only for restaurants, or does it cover other kitchens too?
Do I need a consultant if this is my first restaurant?
Does Chefs Shop only give advice, or does it also supply the kitchen equipment?
How much does restaurant consultancy cost?
Can Chefs Shop help an existing restaurant that wants to improve, not just a new one?
How do I start the consultancy process with Chefs Shop?
Do you work with multi-outlet or franchise restaurant brands?
Is the consultancy done remotely or does your team visit the site?
How do I know if a location is good before I sign a lease?
What is the difference between restaurant consultancy and just buying kitchen equipment?
Ready to plan your kitchen?
Tell us your concept, location and rough budget. Our team will get back to you with the next steps, no matter which city you are in.
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