Creative Consultants

CREATIVE CONSULTANTS – AN OUTLINE

The hospitality industry in India and indeed all over the world is growing at an unprecedented rate. Consequently, the need for being current to meet the growing demands of the industry, are at an all-time high.

The remedy lies in prioritising our focus from the vast divide  between the  allocation of funds towards `prettifying’ the project  to investing in efficient technology and human resource development.

Ours is a systematically designed operations and training format which uses an individualistic approach to arrive at the optimal working formula. What we have is a basic pattern of working. We then build in specific details to complete the picture.

The system is divided into phases. Each phase consciously seeks out information pertinent to it individually, then knits into the other phases to form a comprehensive blend.

NEW PROJECT
PHASE: I
a) Getting the complete project picture

b) Assessing areas that require attention

c) Presenting the complete proposal

 

PHASE: II

Implementing the programme step by step

PHASE: III

Testing for effectiveness and re-evaluating if necessary

PHASE – IV

a) Getting them started

b) Seeing things through

c) Maintaining intermittent watch for a stipulated time span

EXISTING PROJECT

PHASE: I

a) Assessing damages

b) Presenting an analysis

 

PHASE: II

a) Creating the change

b) Putting things right

c) Implementing the change

PHASE: III

a) Evaluating effectiveness

b) Re-arranging schedule if necessary

PHASE: IV

Following through to maintain efficiency

SCOPE OF WORK AS CONSULTANTS

A: CREATING THE BAR DESIGN & BEVERAGE MENU

  • Designing the working bar with equipment
  • Co-ordinating with manufacturers for fabrication of the equipment
  • Create the Beverage menu to correspond with concept
  • Creating the various cocktails to match the profile of the bar
  • Creating suitable names for them
  • Taking forward the theme in the overall bar menu concept
  • Breaking away from the traditional mould of bar menus – informal, fun, interactive
  • Co-ordinate with design team on menu designs, production & printing
  • Assist in isolating complete staff
  • Assist in selecting glassware
  • Identify house/shelf brands

 

 

B: TRAINING THE BARTENDERS

  • Training bartenders in contemporary bar skills
  • Broader knowledge of products and their extensions
  • Mixing techniques
  • Speed mixing
  • Personality development/attitudes/flair
  • Grooming

 

 

C: EQUIPPING SERVICE STAFF

 

  • Training waiting staff for efficient yet friendly service
  • Orienting them to the menus
  • Upgrading their beverage knowledge
  • Co-ordinating teamwork
  • Selling techniques

 

HOLISTIC TRAINING PROGRAMME OUTLINE

A: THE THEORY OF AN FUNCTIONAL BAR

 

The Working Bar: Designing for Operational Efficiency

Bar Menus: Making menus user friendly

Bar Mix: New age products: non-alcoholic bar enhancers

Bar Accessories & Equipment:

Glassware: Looking beyond classic shapes

Mats: all kinds for various needs

 

B: FUNCTIONAL BAR IN PRACTICE

Bartender vs great bartender: the importance of passion; what makes the difference?

Work flow: the meaning of mis-en-place; how ready is your bar?

Counter service – the key points

Product knowledge: helping customers keep abreast; enhancing mixability skills

Style and creativity: understanding current trends and customer taste profiles

Building interactive skills: the art of bar conversation

Alertness levels: the sign of efficiency

Maintaining consistency: perfect taste every time

The art of visual appeal: the right glass; colours and contrasts; garnishes

Throwing in some fun and games: bar games; flair bartending

Controls and inventory: are you doing the right job?

C: SELLING TECHNIQUES

Selling from within

A good menu helps selling

Well-trained service and staff

An enthusiastic manager with high motivation skills

In-house promotions

Planned strategy

Innovative selling promotions

A-B-C of selling – automatic sale, bettered sale, created sale

Up selling of expensive products

D: THE SPIRIT OF SERVICE

Team spirit: both within and without

Sharing information and skills: the ability to teach and inspire newcomers

Goals: aspiring towards success

Keeping current: understanding the need to learn everyday

Connecting with customers: building interactive skills

Conversational skills: about being polite, mannerisms, language, clarity of speech…

Thinking wide: adapting to change, reinventing oneself

Competition: let it be healthy

Commitment: to yourself and your employer

Attitude: develop the right personality

Grooming: hygiene is the key

E: KEEPING THE SPIRIT ALIVE

Training: from every day to speciality courses

Upgrading: being current with knowledge, skills and accessories

Productivity: analysing and correcting errors

Motivation: understanding self

Feedback: acting on inflow of information

Reward: its how you feel

 

 

 

 

Projects Completed: J49, Juhu, Mumbai

Gypsy, Mumbai

Velocity, Mumbai

Starters & More, Churchgate, Mumbai

The Taj Mahal, Mumbai

Mikanos at Landmarc Citi, Mumbai

Indus at Diplomat, Mumbai

Olive Bar & Kitchen, Mumbai

Noodle Bar, Mumbai

Copper Chimney, Mumbai

Onyx Restobar & Pub, Mumbai

Irish Café, Mumbai

Silk Route, Mumbai

The Leela, Mumbai

Mirch Masala, Chilli & Spice, Mumbai

Spaghetti Kitchen, Mumbai

Acres Club, Mumbai

Patio, Mumbai

Tunga Group of Hotels, Mumbai

The Pride Hotel, Pune

Karibea, Pune

Fashion TV Bar, Bangalore, Delhi, Mumbai, Hyderabad

Cidade de Goa, Goa

Mangiferra, Mumbai

The Bed Lounge & Bar, Mumbai

Chrome, Vishakhapatnam

Sayaji Hotels, Indore, Mumbai

The Mango Tree, Colombo

Hard Rock Café, Mumbai

Shiro Lounge & Bar, Mumbai

Magic Nightclub & Bar, Mumbai

Fine Dine, Quay Lounge & Bar, Mumbai

Blue Foods & Pan India Foods – Spaghetti                        Kitchen, Penne

Jashan, Mumbai

Allspice – eatery & drinkery, Mumbai

PVR Gold Lounge, Indore

Brass Monkey, Mumbai

One Above by On Toes, Mumbai

Sheesha, Kolkata

Manchester United, Mumbai

Escobar, Mumbai

Mojo, Colombo

Veda Mumbai.

 

Corporate Clients:

Diageo India

Bacardi Martini

Sab Miller

Aspri Spirits

Focus Brands

Beam Global

UB Group

Cartier

Discovery Travel & Living

NDTV Good Times

ICICI Prulife

HSBC

ABN Amro

Citibank

AVI Plastics

Blue Star Diamonds

Kingfisher Airways

Jet Airways

Warner Bros

WWM (BBC Top Gear)

Reliance

Hindustan Unilever

Lupin Laboratories

Parle Agro

Siemens

Vodafone

Accenture

Young Leaders Forum

Forum of Women in Public Sector

YFLO

Brandspecs Media

Monin, France

Verve Magazine

Parvez Damania

The Grand Intercontinental

MTV

Taj Hotels

The Orchid

Rodas Hotel

Popular Caterers

Neelkanth Builders

 

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