Let’s be honest. Opening a restaurant is easy. Keeping it alive? That’s where the real story begins.

We’ve seen it all. From chefs who cry into their béarnaise sauce to owners who mistake interior design for a business model. And that’s exactly why Half a Bawa exists—not to hand you a software subscription, but to stand in the trenches with you.

Because when it comes to restaurants in India, there’s no one-size-fits-all. There’s no app that can manage your chaos. What you need is a partner. A street-smart, seasoned, unshakeable ally.

One who knows operations management consulting in India isn’t about slideshows and KPIs—it’s about making sure your tandoor guy shows up, your liquor stock is accurate, and no one’s serving paneer tikka without permission.

What Half a Bawa really does

Let’s clear the table first.

We are not a tech company. We don’t build restaurant software. And we definitely won’t sell you an Excel sheet disguised as a miracle.

Half a Bawa is a hospitality consultant in India with dirt under our fingernails and butter chicken on our receipts. We walk into your kitchen, bar, or rooftop cafe and help you figure out the real problem.

It could be your costing. Or your hiring. Or your staff morale. Or your playlist that only plays Coldplay on repeat. Whatever it is—we fix it.

We’re also not just restaurant consultants in India who charge you for telling you what you already know. We’re the ones who’ll wake up at 7 a.m. with your chef, taste your sambar, and say, “Bro, it’s not working.”

Which Cities We Call Home (Soon!)

Our HQ may be in Hyderabad, but our ambitions are road-tripping across India. Think of this as our expansion wish-list – the cities we want to call home next. These cities are already on our mind—and let’s be real, we’re dreaming of the day we get to jump in, fix things, and maybe cause a little good trouble. They’ve got the flavor; we’ve got the game plan. Sounds like a recipe waiting to happen.

• Indore: Where the khopra patties are sacred and margins tighter than jeans after a Sunday thali.

• Ahmedabad: Where vegetarian innovation could shame a French patisserie.
• Pune: Where everyone’s either opening a café or thinking about it.
• Hyderabad: Where biryani isn’t food, it’s a religion.
• Vizag: Where seafood dreams and budget nightmares coexist.
• Vijayawada: Where you learn quickly that spice levels come with no warning.
• Kolhapur: Where food isn’t hot. It’s volcanic.
• Aurangabad: Where history and hunger blend like a slow-cooked nalli nihari.

These aren’t just markets. They’re moods. And each one demands its own flavour of food and beverage consultant in India—which is us.

Our approach is beautifully messy

We’re not fans of frameworks that sound like MBA group projects.

We believe good operations management consulting in India starts with sitting down with you and asking—what’s broken? Then we roll up our sleeves and stay till it’s fixed.

Our team is a curious mix of ex-chefs, bartenders, F&B managers, and the occasional Excel nerd. We don’t sell theory. We bring experience. If you ask us whether to open a cloud kitchen or a 40-seater bistro in Ahmedabad, we won’t give you a deck—we’ll give you a roadmap.

And yes, we know a fair bit about IT services and consulting in India, too. So if your POS is more POS than helpful, or your third-party deliveries are bleeding you dry, we’ll tell you where to plug the leaks. Without selling you another bloody dashboard.

Your problems are more human than tech

Here’s a little secret. Most restaurant problems don’t start on the laptop. They start in the staff room, in the walk-in freezer, in the bartender’s playlist, in your sixth vendor who swears he delivered the prawns (but didn’t).

That’s why restaurant consultants in India like us don’t rely on technology to fix human problems. We watch. We ask. We listen. And then we guide.

It could be your FOH (front of house) team isn’t upselling. Or your back kitchen is losing stock. Or your SOPs are just PDFs no one reads. Our job isn’t to throw jargon. It’s to observe and simplify.

We are that rare breed of hospitality consultants in India who won’t bore you with data you don’t need. But we’ll definitely call you out if your bartender pours like he’s filling a water tank.

Why owners actually need us

You could be the nicest human or the sharpest business mind, but if your chef quits mid-service or your vendor suddenly hikes onion prices, you’re going to panic.

Food and beverage consultants in India like us are the ones who stand between that panic and peace. We help you systemise chaos.

Here’s how we help, practically:

• Create costing templates that actually work in real life
• Redesign menus that boost sales, not just look pretty
• Fix hiring so your team doesn’t rotate faster than the ceiling fan
• Improve vendor negotiations (you’re probably overpaying)
• Set up backend systems without killing your soul

And yes, we do work alongside folks offering IT services and consulting in India, but only when it serves your restaurant—not the other way round.

We are proudly Half a Bawa

The name? It comes from one of our founders—half Parsi, half everything else. But also because we believe in being just the right amount of serious.

We’re hospitality consultants in India who don’t just throw solutions—we stay with you to see them through. We’re restaurant consultants in India who will spend more time at your place than your investors.

We’re that food and beverage consultant in India who understands that a great plate is made not just in the kitchen, but in every corner of your business.

And when it comes to operations management consulting in India, we’re not afraid to get in deep and dirty. Because no amount of strategy can compete with first-hand experience. We’ve lived this life. We know the sweat and swearing it takes to keep a place running.

Don’t just open a place. Build one.

We’ve seen beautiful restaurants die in 6 months. We’ve also seen tiny 8-table joints become legendary. The difference? Owners who know when to ask for help.

So if you’re opening a café in Pune, or managing three outlets in Hyderabad, or trying to revive your old favourite in Aurangabad, don’t do it alone.

Call us. Email us. Or better—invite us over for chai and let’s talk. Because that’s where the real consulting starts.

We’re Half a Bawa. And we don’t just consult—we care.