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Tell us more about your project
Project Details
Type of Venue
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Where is the Venue located?
(eg, Canggu, Uluwatu, Ubud...)
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Target Opening or Relaunch Date?
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The Vision
Describe your concept in a few sentences
(What is the cuisine style, the vibe, and who is the target guest?)
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What is the target average spend per head?
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What is the target average spend per head?
Kitchen & Team Reality
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Kitchen & Team Reality
We already have a kitchen layout/plan
We have a Head Chef appointed
We have a full kitchen and service staff
We have a generic equipment list
We are starting from zero (No team, no plans)
Upload any kitchen plans or photos (if available)
Click to choose a file or drag here
Size limit: 10 MB
Upload any Menu (if available)
Click to choose a file or drag here
Size limit: 10 MB
If existing venue: what are your main challenges? (select up to 3)
If existing venue: what are your main challenges? (select up to 3)
Menu isn’t selling well
Food cost too high or unclear
Slow ticket times
Inconsistent execution
Too many suppliers / stock issues
Waste problems
Kitchen layout not functional
Other
Scope & Investment
What support do you need?
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What support do you need?
Menu Architecture & Recipe Development
SOPs & workflow implementation
Kitchen zoning & equipment requirements
Supplier sourcing & cost control
Budget for consulting & systems
*
Note:
We focus strictly on Kitchen Operations. We do not handle Interior Design, Marketing, HR/Recruitment, or MEP Engineering.
Contact
Name
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WhatsApp Number
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Email
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Share your Vision
