Let’s say you’ve just opened your dream restaurant.
There’s jazz in the speakers, good cutlery on the table, and that one mood light that makes everything look 40% better.
Opening night? Packed.
Your parents came, your college friends came, your friend’s cousin’s agency came.
You felt like the next big thing in food.
Then week three hit.
Sales dipped.
Staff flaked.
Zomato ratings plateaued.
Your chef started leaving at 9:15 instead of 11.
You’re wondering:
“Was this a bad idea?”
No.
You just need help.
Not from your friends.
Not from a software tool.
From a hospitality consultant.
First off, what is a hospitality consultant?
It’s not a guy in a suit who tells you your chairs aren’t ergonomic.
It’s not someone who just hands you a checklist and disappears into an Excel-shaped void.
A hospitality consultant is someone who walks into your restaurant, looks around for five minutes, and spots the thing that’s been quietly bleeding your business for weeks.
We’re the folks who can:
- Tell you why your prime costs are out of whack
- Fix your messy kitchen flow without breaking a wall
- Build systems so your staff stops asking you the same five questions
- Audit your food costing and tell you which dish is a loss-making diva
- Help you go from surviving to actually sleeping through the night
Not “strategy.”
Not “synergy.”
Just real fixes. Done quietly. With minimal eye rolls.
Okay, but why can’t I figure this stuff out myself?
Because you’re in it.
You’re the owner. The dreamer. The one who’s doing 19 jobs, half of them unpaid.
You can’t spot that your layout is costing you two extra salaries.
You can’t be expected to see that your menu is too wide, your inventory too loose, or your manager too nice to actually manage.
You need someone who’s been in more back kitchens than they care to admit.
Someone who’s opened, scaled, shut, and revived more restaurants than the number of flatbreads in your last tandoor order.
That’s what hospitality consultants do.
We notice. We listen. We fix.
What food & beverage consulting services really mean
Let’s get this clear.
We’re not just here for your menu or a little layout upgrade.
Food and beverage consulting services go deep.
We cover things you didn’t even realise were messing with your margins.
Here’s what it typically includes (minus the marketing mumbo jumbo):
1. Menu engineering
Your best-selling dish might be your worst-margin item.
Your chef’s favourite pasta might be scaring off half your guests.
We help you simplify, standardise, and sell smarter.
2. Kitchen operations
Poor layout? Too many steps? Bottlenecks at the pass?
We help streamline workflows so service feels like a waltz, not a rugby match.
3. Costing and profitability
Yes, your avocado toast is sexy.
But is it making you money?
We dig into ingredient costs, prep times, waste, portion control—and turn chaos into clarity.
4. Vendor & inventory systems
That one guy who always delivers 3 kg less than you paid for?
Let’s talk.
We help you set up systems that keep your vendors honest and your shelves full.
5. Training & SOPs
You don’t need a perfect team.
You need a trained one.
We set up real-world SOPs that your staff will actually read, follow, and remember.
The invisible work that keeps restaurants alive
No one claps for inventory control.
No one uploads a story about your new back-office bin labelling system.
But it’s those quiet, unglamorous things that keep a restaurant running for more than three months.
That’s the job of hospitality consultants and food and beverage consulting services—to make sure your operations don’t crumble the moment your top waiter takes a sick day.
You need backup.
You need systems.
You need peace of mind.
We bring all three. (Sometimes with a side of sarcasm.)
Not a rescue mission. A growth plan.
Most people think consultants are brought in when things are on fire.
But honestly?
The best time to bring us in is before the fire.
- When you’re expanding to a second location.
- When your head chef is burnt out.
- When your sales are stable but your profits are not.
- When your team is “okay” but not excellent.
Food and beverage consulting services aren’t just for damage control.
They’re for momentum.
So you can go from “not bad” to “bloody brilliant.”
How we work (minus the corporate fluff)
At Half a Bawa, our process is simple:
- We visit your place
We eat the food. Watch a service. Talk to the staff. Observe the kitchen. Quietly, without making anyone panic. - We ask uncomfortable questions
“Why are there 47 items on your menu?”
“Who decided your bar should be next to the washroom?”
“Who’s in charge of portion control?”
(It’s okay. You can blame your cousin.) - We build you a plan
Not a pitch. Not a 40-slide deck. Just a clear, doable roadmap. - We help you implement it
Training sessions. Weekly check-ins. Holding hands through the chaos. (Metaphorically. Unless you’re into that.)
We don’t just talk about what needs fixing. We fix it.
Common myths, gently roasted
“Consultants are expensive.”
Not as expensive as poorly costed menus, untrained staff, or mystery stock losses.
“Consultants only help big chains.”
Wrong. We’ve worked with cafés, bars, QSRs, family-run restaurants, and everything in between.
“They’ll change my vibe.”
Nah. We build around your flavour, your voice, your chaos. We’re not here to gentrify your soul.
What success actually looks like
It’s not more followers on Instagram.
It’s:
- Your staff knowing what to do without calling you every 10 minutes
- You understanding your numbers without having a panic attack
- Guests coming back—not just because the food was good, but because the place worked
- Less stress. More sleep. Real profit.
That’s what hospitality consultants do.
That’s what proper food and beverage consulting services are built for.
Not to make you famous. To make you sustainable.
Call us before the burnout
You got into this because you love food.
Or people. Or both.
You didn’t sign up to become an exhausted, spreadsheet-tormented, emotionally drained version of yourself.
Let’s not wait till you’re Googling “how to shut down a restaurant without crying.”
Let us help.
We’re not the consultants you’ve heard horror stories about.
We’re the ones who bring jokes to training, empathy to meetings, and solutions to the mess.
Half a Bawa is built for folks who give a damn.
If you’re one of them, let’s talk.
(We’ll bring the chai. You bring the problems.)