Hospitality consulting across India
We are the people you call before you sign the lease
Restaurants rarely fail on food. They fail on rent signed before the numbers, kitchens designed around leftover space, and menus nobody costed. We fix those while they are still cheap to fix.
No vendor commissions · Offices in Chennai, Surat and Faridabad, working across India · If we can't help, we say so on the call
Restaurants and brands we have worked with
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How we work
The CulinaPro Method™
Six stages, in order, and their first letters spell our name. We do not skip one because a client is in a hurry — the skipped stage is the one that costs money six months later.
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Create
Develop the restaurant concept, business plan, and budget.
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Understand
Study the market, competition, customer, and location.
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Launch
Design the kitchen, menu, SOPs, and train the team.
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Improve
Monitor performance and optimize operations.
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Nurture
Support long-term growth and customer loyalty.
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Accelerate
Scale to additional outlets or franchise opportunities.
What we do
8 services, one system
Take one on its own, or run the full sequence from concept to growth.
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Restaurant Startup Consulting
From an idea on paper to a kitchen that opens on schedule.
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Kitchen Planning & Design
A kitchen laid out around the menu it has to cook.
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Menu Engineering & Food Costing
Know what every dish earns before you decide what to sell.
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SOP Development
Standards that survive the day your head chef resigns.
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Staff Training
Training on your floor, with your menu, during real service.
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Restaurant Audit
An honest diagnosis before you spend money on the wrong fix.
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Restaurant Rescue Programme
For restaurants losing money now, not in theory.
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Growth Partnership
A monthly rhythm for restaurants that are past the opening.
We take nothing from equipment suppliers. When we specify an oven, it is because the menu needs one.
- Food cost, labour cost, covers by hour, sales mix — opinions come after the arithmetic.
- The consultant who reads your P&L stood at your pass during a Saturday service.
- Costed recipes, SOPs, layouts and checklists are handed over. The system stays when we leave.
CulinaPro was started by three people who had spent their working lives in kitchens and restaurant operations, and who kept watching good restaurants close for reasons that had nothing to do with the food. More about us →
In their words
What owners say after working with us
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“We were busy on Swiggy and Zomato but the money never matched the orders. CulinaPro costed every dish, cut the menu to what actually sells and fixed our portions. Food cost came down and we finally know our margin on every order.”
Arfan Makrani
Owner, Krave Kitchen, Surat on Instagram (opens in a new tab) -
“Our buns sold out by noon one day and sat on the shelf the next. CulinaPro gave us written recipes, a daily bake plan and proper pricing. Every batch now comes out the same and far less goes unsold.”
Shy Sky Bakery team
Founders, Shy Sky Bakery on Instagram (opens in a new tab) -
“Smoking meat is slow and expensive. They helped us work out yields on every cut, plan how much to smoke each day and stop throwing away brisket at closing. Same smoker, same team, far less waste.”
Huzaifa Vana
Owner, Smoked Out BBQ, Surat on Instagram (opens in a new tab) -
“The audit gave us eleven findings, each with a rupee figure. We acted on all of them and our F&B margin shows it.”
Anita Deshpande
General Manager, Harbor Grand -
“We were opening a second outlet on gut feel. They built the numbers first, and we cut the fit-out budget by a fifth before signing the lease.”
Farhan Sayed
Co-owner, Bombay Grill House -
“They moved our line around and we serve lunch six minutes faster with the same team. No new equipment, no new hires.”
Imran Qureshi
Managing Partner, Urban Tandoor -
“The hygiene audit found problems our own team walked past every day. We passed the FSSAI inspection the following month without a single remark.”
Meera Iyer
Operations Head, Coastal Curry Co. -
“As a first-time founder I would have overspent on equipment. They kept us on budget and our menu was costed before we opened.”
Nidhi Shah
Founder, Brew & Co. -
“We stopped losing a barista every month. New hires now know exactly what is expected from their first day.”
Priya Venkatesh
Founder, The Copper Pot -
“Our food cost dropped seven points in two months. Nobody had ever shown me which dishes were quietly losing money.”
Rohan Mehta
Owner, Saffron Table -
“I was two months from closing. They started with cash, not the menu, and we were at break-even in fourteen weeks.”
Sanjay Kulkarni
Owner, Masala Lane
Trusted by chefs
Chefs who send people our way
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Chef Kenji Mori
Executive Chef, Harbor Grand
“They costed my menu in a week and found the three dishes losing me money.”
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Chef Arjun Nair
Head Chef, Masala Lane
“The SOPs finally let my team run a Saturday without me at the pass.”
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Chef Rohan Desai
Executive Chef, Saffron Table
“Honest about what the kitchen could and could not do. Rare.”
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Chef Imran Qureshi
Chef Partner, The Copper Pot
“The layout fix cut our ticket times before we changed a single recipe.”
Free tool
How healthy is your restaurant, really?
Eight questions about cost, kitchen, team and guests. You get a score out of 100 instantly — no email gate.
Slide to see the bands
55 / 100 Needs Work
The business works but leaks. Two or three fixes would change your profitability this quarter.
Tell us what is not working. We will tell you what to fix first.
A 30-minute discovery call, free, no pitch deck. You leave with two or three things to act on whether you hire us or not.
We do not publish prices. Every engagement is scoped to your business, so connect with us and we will quote after the call.
- 01 You describe the situation — numbers if you have them.
- 02 We ask the questions that narrow it down.
- 03 You get our honest read, plus two or three immediate actions.
- 04 If we can help, we scope and price it. If not, we say so.