Let us guess.
You’ve got a passion for food. You found a sweet location. You’ve got a Pinterest board full of interiors. You’ve hired a chef who makes a mean butter garlic naan.
And yet… something’s off.
Margins are tight. Your manager quit. Reviews are hit-and-miss. And the vibe? Well, it’s not vibing like it used to.
Time for some real talk:
You don’t need more effort. You need structure.
This is where hospitality consultants come in.
What the hell is a hospitality consultant?
Think of us as restaurant therapists.
Except we don’t just listen—we fix stuff.
We’re the ones you call when:
- You’re drowning in costs and can’t figure out where the leak is.
- Your chef is moody, your manager is overwhelmed, and your accountant is on leave.
- You need someone to say, “Mate, your bar menu is 6 pages too long.”
A hospitality consultant is someone who has walked through enough kitchens, cried over enough P&Ls, and knows that food is just 20% of the game.
Let’s break down what we actually do
Here’s a peek into food and beverage consulting services when done right:
1. Fix your costs
You’d be shocked how many people don’t know what their best-selling dish actually costs them.
We run the numbers. We plug the holes. We make sure you’re not giving away your profits in complimentary nachos.
2. Train your people
One good hire can change your whole business. One bad one? Can kill it.
We don’t just recruit—we train. We build systems. We make sure your team knows what to do even when you’re not around.
3. Make your ops smoother than your hummus
Orders delayed? Stock missing? Too many “Sorry, sir, not available”?
We set up SOPs (that your team will actually follow). That’s real food and beverage consulting—not PowerPoint slides.
4. Get your backend to stop acting like the Wild West
Inventory, vendors, software, and billing—chaos in the back leads to chaos in the front.
We’re also good with IT services and consulting, but only when needed. We won’t drown you in dashboards unless you actually need them.
Why you’re burning out (and don’t need to)
You probably thought you’d be creating beautiful menus, chatting with guests, and building your brand.
Instead, you’re:
- Putting out fires (literal and metaphorical)
- Texting your vendor at 1 am
- Fighting a one-star review that wasn’t even your fault
The truth? You need help.
Hospitality consultants like us exist so you can do what you love, without burning out in the process.
Common lies people believe
“Consultants are for failing restaurants.”
Nope. The best time to bring us in is before things go south.
“It’s too expensive.”
Mate, your monthly waste and poor planning cost you more.
“They’ll just tell me what I already know.”
Try us. You might realise what you think you know… isn’t the whole picture.
What we don’t do
We don’t:
- Pitch you software just because it looks cool
- Pretend we know your business better than you
- Drop fancy reports and ghost you
We do:
- Listen like therapists, act like operators
- Tell you when your biryani needs work
- Stay till the job’s done
How does this really work
Here’s the usual playbook:
- You reach out.
- We talk.
- We visit your place.
- We observe. No judgement.
- We give you a plan.
- We help implement it.
- You start breathing again.
Simple.
And this isn’t a one-size-fits-all gig. Our food and beverage consulting services are custom-built for your size, vibe, budget, and problems.
Built for the ones who give a damn
If you’ve read this far, you’re probably someone who cares.
Someone who’s not in this for a quick buck, but for legacy. For passion. For pride.
We like working with people like that.
Because hospitality consultants work best when you bring the heart—and let us bring the structure.
Final word (and a free tip)
Here’s a free one:
If you haven’t costed your top 10 menu items in the last 3 months…
You’re flying blind. And you need to call us. Soon.
Half a Bawa is here to help you make fewer mistakes, keep more money, and run a business that doesn’t eat you alive.
And if you’re still unsure?
We’ll buy you chai and talk it through.
No decks. No pitch. Just facts.