Opening something new?
Put the menu, workflow, roles, and standards in place before the doors open.
- Concept and guest journey
- Menu and production planning
- SOPs and pre-opening training
- Soft-launch readiness
YOUR F&B OPERATIONS PARTNER
Good hospitality.
Made repeatable.
A dish shouldn’t change with the cook.
Service shouldn’t change with the shift.
We help food and hospitality businesses put clear standards, practical systems and trained teams behind the experience they want to deliver.
LED BY CHEF NIDHI VERMA JAIPUR · ACROSS INDIA
FROM KNOW-HOW
TO EVERYDAY PRACTICE
TO EVERYDAY PRACTICE
EN VIE / WORKING STANDARD01
The service
handoff.
One task. One clear method.
Confirm the orderItem, quantity, modifications.
01Check before releasePortion, finish, presentation.
02Make the handoffRight order. Right guest.
03Clear enough to teach.
Simple enough to use.
ILLUSTRATIVE STANDARD · ADAPTED TO EACH BUSINESS
SOUND FAMILIAR?
“Only one person
gets it right.”
“We’ve trained them.
It still slips.”
“I step away.
Things fall apart.”
The gap is often in the standard,
the workflow, or the follow-through.
01 / START WITH YOUR BUSINESS
What needs to
work better?
Choose your format and the issue that keeps coming back. We’ll show you a useful place to begin.
Also working on F&B at boutique stays and with catering teams? Let’s discuss your brief ↗
02 / THE WORK
Fix the system.
Then train the task.
Sometimes the team needs practice. Sometimes the recipe, layout, or responsibility is unclear. We look at what’s causing the problem before deciding what to do.
01Operational audits & reviews
Understand where quality, time, cost, or service is slipping.
Operational audits & reviews
Understand where quality, time, cost, or service is slipping.
Observe the operation, speak with the people doing the work, and review the available records. Separate the symptom from the cause and agree what needs attention first.
YOU GET Findings, ranked priorities, and a recommended scope. An audit diagnoses the problem; implementation is agreed separately.
02SOPs, checklists & video-SOPs
Make the approved method easy to find, follow, and teach.
SOPs, checklists & video-SOPs
Make the approved method easy to find, follow, and teach.
Document recipes, station tasks, opening and closing, handovers, and quality checks. Use short videos where a movement, sequence, or finish is better shown than described.
YOU GET Role-specific instructions, approved recipe or product standards, checklists, and task videos where agreed. Validate the method before filming; video production is scoped separately.
03Menu engineering
A menu your guests want and your team can deliver.
Menu engineering
A menu your guests want and your team can deliver.
Review food, bar, coffee, and soft-beverage menus against sales mix, recipe cost, portions, yield, preparation time, equipment, and station load. Decide what to simplify, adjust, or develop.
YOU GET A prioritised menu action plan, relevant cost and recipe sheets, and production implications. New product development is agreed as a separate workstream.
04FOH & BOH team training
Practise the actual job, using the actual standards.
FOH & BOH team training
Practise the actual job, using the actual standards.
Train front-of-house on orders, menu knowledge, service sequence, handoffs, and guest recovery. Train back-of-house on preparation, recipes, portions, station routines, and quality checks. Select the tasks the team needs.
YOU GET Demonstration, guided practice, observed task checks, and feedback. Group sizes and hours follow the task and the equipment available.
05Train-the-trainer & supervisor coaching
Give someone inside the business a way to keep it working.
Train-the-trainer & supervisor coaching
Give someone inside the business a way to keep it working.
Help your supervisors demonstrate a task, coach staff, check performance, sign off readiness, and respond when standards slip. Build onboarding and refresher routines around the working shift.
YOU GET A task sign-off process, coaching tools, a skills record, and an agreed review routine for your internal leads.
06Cost, waste & workflow controls
Find the small losses that repeat every day.
Cost, waste & workflow controls
Find the small losses that repeat every day.
Look at receiving, storage, stock movement, batch sizes, yields, portions, prep planning, remakes, and waste. Connect the records to a daily action and a responsible person.
YOU GET Useful stock and waste records, preparation and portion controls, and a review routine. Start with a baseline so changes can be assessed.
07Guest journey & service design
Connect the kitchen, the counter, and the guest.
Guest journey & service design
Connect the kitchen, the counter, and the guest.
Follow the experience from enquiry or arrival to ordering, service, payment, and recovery. Identify missed handoffs, unclear ownership, and promises the operation struggles to deliver.
YOU GET A guest journey map, service responsibilities, handoff standards, and relevant team practice. For stays, the work centres on F&B and agreed guest touchpoints.
03 / WAYS TO WORK TOGETHER
Build it. Reset it.
Keep it working.
One defined problem or a wider operating brief. We agree the outputs, responsibilities, timeline, and fee before the work begins.
Something keeps slipping?
Understand the cause, fix the relevant standards, and help the team put them into practice.
- A focused operational review
- Recipe, workflow, or service changes
- Practical training and task checks
- Supervisor handover and follow-up
Keep the work on track.
Maintain the systems as people, menus, and business needs change.
- Scheduled operational reviews
- Onboarding and refreshers
- Supervisor coaching
- Menu and playbook updates
Need training only? If your approved standards are clear and workable, we can start with a defined skill gap. You don’t have to commission a full reset.
04 / RELEVANT EXPERIENCE
Built in real
operating businesses.
Selected work by Chef Nidhi Verma across food businesses and hospitality. The scopes below show the kind of operating work behind this practice.
CAFÉ / BUSINESS RESET
Indian Coffee Factory
Reviewed and reworked the menu, pricing, costing, recipes, staffing, and operating systems of an existing coffee business.
RESTAURANT & BAR / BOH
Republiq
Kitchen and team work across hygiene, storage, inventory, waste, recipe standardisation, portions, costing, and back-of-house training.
BAKERY & DESSERT / FOUNDER EXPERIENCE
Pixie Dust
Built a boutique dessert business over ten years, extending into B2B supply, gifting, catering, workshops, and training.
CAFÉ / CONCEPT TO OPERATIONS
Den
Developed an existing kitchen into a sustainability-led café and community space in a Jaipur haveli. Concept, menu, hiring, training, and operations.
BOUTIQUE STAY / F&B JOURNEY
SUM Jaipur
Developed the culinary journey for a six-room boutique property, connecting menus, kitchen, service, training, and the guest experience.
BEVERAGES / PRODUCT & LAUNCH
Beyond Sugarcane
Developed and standardised a 20–25 product menu around sugarcane juice, followed by team training for launch.
Further experience includes Arth Spaces, KAI Dessert Coffee Bar, and Wafflenaut.
05 / PEOPLE & DELIVERY
Practical work.
Close to the floor.
“Understand what needs to work. Build the right solution. Help take it through execution.”
Chef Nidhi Verma CHEF & HOSPITALITY CONSULTANT
Over a decade of professional work across concepts, menus, operations, teams, and guest experiences. Nidhi leads the diagnosis, direction, and quality review. Task specialists join where the brief requires them.
Work where the task makes sense.
At your property
Observation, station work, and team practice using your equipment, menu, and live operating conditions.
At House of En Vie, Jaipur
Briefings, service simulations, workshops, and suitable small practical groups. We confirm facilities and equipment against the task.
Hybrid & video-supported
On-site work with remote manager reviews, documentation, and short video-SOPs for onboarding and refreshers. Filming is agreed separately.
A FEW PRACTICAL QUESTIONS
Before we talk.
Do we have to start with an audit?
If the cause is unclear, a focused review is useful. If you already have approved, workable standards and a clear skill gap, we can scope training directly. New openings begin with a BUILD brief.
We already have a chef or trainer. Can you work with them?
Yes. We can help turn their approved methods into usable standards, strengthen handoffs, and give supervisors a clear way to teach and check the work. Responsibilities are agreed together.
How are fees and timelines decided?
By the problem and the scope: outlets, stations, recipes or documents, staff groups, training hours, visits, and follow-up. The proposal sets out the deliverables, fee, expenses, responsibilities, and timeline before booking.
What will you need from our side?
Access to the operation and relevant records, a manager who owns the follow-through, staff time for practice, and suitable equipment. We agree the useful baseline and checks with you so progress can be reviewed.
What stays with our team afterwards?
The agreed recipe standards, SOPs, checklists, training records, videos, and supervisor actions. Document counts, formats, working languages, and the review period are specified in the proposal.
06 / BEGIN WITH A CONVERSATION
What still needs
your attention
every day?
Tell us what keeps happening, where it happens, and what you want to change. We’ll agree a useful starting point.
nidhiverma@live.in ↗+91 98290 56256JAIPUR · WORKING ACROSS INDIA
A little context helps.
Add what you know. Your choices above are already included.