# Dattatray Consultancy

> Restaurant and hospitality consulting company in Hyderabad, Telangana, India. Founded in 2021 by Chef Kiran Joshi. Over 200 projects delivered and over 2,000 people trained. One team for the whole business: feasibility, brand, interiors, kitchen, licences, team training, launch, franchise and profitability.

Tagline: Educate.Empower.Enable

## Contact

- WhatsApp and calls: +91 77993 05958
- Email: sales@dattatrayconsultancy.com
- Instagram: https://www.instagram.com/dattatrayconsultancy/
- Location: Hyderabad, Telangana, India
- Website: https://dattatrayconsultancy.com/
- Free 30 minute readiness call, 50 slots each month. Book on WhatsApp: https://wa.me/917799305958

## Services

- Restaurant feasibility and business consulting: We test the business on paper before anyone spends on site. Does this business pay for itself? Name it, then decide who it is for. The framework that runs the project.
- Restaurant branding and menu engineering: The brand is not the logo. It is everything the guest touches. A system, not a single logo file. The menu is your hardest working page. How the brand lands in the space.
- Restaurant launch marketing: Demand is built before the doors open, not after. The 60 days before you open. Short video does the discovery. The second visit is the cheap one.
- Restaurant interior design and execution: Design that a kitchen can actually run in, drawn and then built. Layout decides your labour cost. The look, made from real materials. We execute what we draw.
- Restaurant, kitchen and licence setup: Restaurants, QSR, kiosks, cloud kitchens, hotels and resorts. Pick the format the site can carry. Equipment specified to the menu. Paperwork that opens on time.
- Franchise development: Turning one outlet that works into a model others can run. First the model, then the map. What a franchisee actually signs. Support does not end at handover.
- Hospitality team training and SOPs: Over 2,000 people trained. Service is a system, not a personality. Design the team around the covers. Everyone runs the same play. Retention is a cost line.
- Launch and profitability management: Go to market, then stay profitable after the launch noise fades. Trial service, then a real opening. Four lines run the business. Month thirteen is the real test.

## Formats

Fine dine, casual dining, cafes, QSRs, kiosks, cloud kitchens, kitchen and bars, bakeries, breakfast, drive-ins, franchise outlets, centralised manufacturing units, hotels and resorts.

## Where we work

Hyderabad and across Telangana. Also Pune, Solapur, Latur, Nanded and Degloor in Maharashtra, Delhi, Raipur in Chhattisgarh, and Kasol in Himachal Pradesh.

## The 32 step framework

### Planning
1. Feasibility study: Catchment, competition and footfall are checked before any money moves.
2. Concept definition: The format, the cuisine and the occasion the place is built around.
3. Site evaluation: Frontage, access, parking and utilities weighed against the rent.
4. Financial model: Capex, working capital, break even and the payback period.
5. Name and identity brief: What it is called, and the one line a guest repeats to a friend.
6. Menu architecture: Dish count, price band and the kitchen those two decisions imply.
7. Licence roadmap: Every approval listed with its lead time, before civil work starts.
8. Project plan and budget: An owner and a date against all thirty two steps.

### Design
9. Space planning: Seat count, seat mix and the path from kitchen to table.
10. Kitchen layout: Stations sized to the menu, not to the space left over.
11. Equipment schedule: Every machine specified with its load, its footprint and its rate.
12. Interior design: Material, colour and light chosen for wear as much as for the photo.
13. Services coordination: Power, water, gas, drainage and exhaust resolved on paper first.
14. Brand identity: Mark, type, colour, packaging and signage built as one kit.
15. Menu engineering: Dishes mapped by margin and popularity, then laid out to sell.
16. Working drawings: Tender ready drawings and a priced bill of quantities.

### Execution
17. Vendor tendering: Three quotes a package, rates negotiated and then locked.
18. Civil works: Demolition, flooring, plumbing and electrical built to drawing.
19. Kitchen installation: Equipment delivered, installed, commissioned and load tested.
20. Interior fit out: Joinery, furniture, lighting and finishes executed on site.
21. Signage and graphics: Facade, wayfinding, menu boards and collateral produced.
22. Licence filing: Applications submitted and followed until each one is issued.
23. Team structure: Roles, ratios and shift patterns set against the covers the model projects.
24. Snagging: Every defect listed, fixed and signed off before handover.

### Launch
25. SOP rollout: Kitchen, service, hygiene and cash handling written down.
26. Team training: Every role trained against the SOPs, then tested on them.
27. Supply chain setup: Vendors, rates, order cycles and storage all in place.
28. POS and reporting: Menu loaded, costing set, daily reports configured.
29. Trial service: A closed run that breaks the kitchen in and finds the gaps.
30. Pre launch marketing: Content, waitlist, press and the influencer preview.
31. Opening week: Our team on the floor through the first seven days of trade.
32. Post launch review: The first month P and L read line by line, then corrected.

## Selected projects

- Fine Dine: H Palate - Delhi; Samskruthi South Kitchen - Kondapur; Swaad - Degloor, Maharashtra; I'm Lion - Pune, Maharashtra; Nizami Spice - Kukatpally; Lagom - Raipur, Chhattisgarh; Art of Biryani - Chaitanya Puri, Hyderabad; Kake Di Hatti - Kondapur, Hyderabad; Tales of Nizam - Channapatna, Mysore; Fire and Feast - Tirupathi; Kadali - Jubilee Hills
- Kitchen & Bar: Koliba - Begumpet, Hyderabad; Nectar - Madhapur, Hyderabad; Veto - Kondapur, Hyderabad; Bar project - Begumpet, Hyderabad; Koi & Co - Sainikpuri, Hyderabad; Hotel Jaidhan - Nanded, Maharashtra; Clouds & Spirits - Hyderabad
- Café: Labyrinth - Gandipet, Hyderabad; Downtown Cafe - Kukatpally; Smoky Bay - Himayatnagar, Hyderabad; Via Moka - Nanakramguda; La Addiction - Solapur, Maharashtra; Retro Cafe and Bistro - A.S Rao Nagar; Ganache Cafe - Banjara Hills; Big Owl Cafe - Sainikpuri, Hyderabad; Granny Sara - Hayath Nagar, Hyderabad
- Cloud Kitchen: Madhura Jihva - Madhapur, Hyderabad
- QSR: Uttarayan - Kompally, Hyderabad; Big Bait - Kondapur, Hyderabad; Rolls of Arabia - Kondapur, Hyderabad; Coco Village - Madhapur, Hyderabad; DFine Pizza By NBC - Gachibowli; Chubby Berry - Nanakramguda; Bombay Tapri - Nalagandla, Hyderabad; Burger Bro - Udaipur, Rajasthan; Fern's Pizzeria - Gachibowli; Chawrasta - Madinaguda, Hyderabad
- Bakery Projects: Wanderlust Bakes - Manikonda, Hyderabad; Dessart - Lingampally, Hyderabad; Granny Sara - Hayath Nagar, Hyderabad
- Drive-In: Eat O'Clock - Kondapur, Hyderabad; La Fiesta - Pragathi Nagar, Hyderabad
- Breakfast: Alpharam - Latur, Maharashtra; Padmavathi Tiffins - Kondapur, Hyderabad; Stories of Dakshin - Financial District
- Franchise: Zomoz - Narsingi, Hyderabad; Ram ki Bandi - Mozamjahi Market, Hyderabad
- Centralized Manufacturing Unit: UBCL - United Bakers Cooperative Society Limited - Prashanthi Nagar, Kukatpally, Hyderabad
- Resort: Kasol Camp - Himachal Pradesh

## Frequently asked questions

### What does Dattatray Consultancy do?
Dattatray Consultancy is a hospitality consulting company in Hyderabad, founded in 2021 and led by Chef Kiran Joshi. We plan, design, set up and launch restaurants, cafes, QSRs, cloud kitchens, bars, bakeries, hotels and resorts, and then help them stay profitable. We have delivered over 200 projects and trained over 2,000 people.

### Why choose Dattatray Consultancy as your restaurant consultant in Hyderabad?
One team covers the whole business: feasibility, brand, interiors, kitchen, licences, team training, launch and the profit and loss after opening. Every project runs on our 32 step framework, with an owner and a date against each step. If the numbers do not work at the feasibility stage, we say so before you spend on site.

### What services do you offer?
Eight services: business consulting and feasibility, branding and menu engineering, launch marketing, interior design and execution, kitchen and licence setup, franchise development, team training and SOPs, and profitability management.

### Which kinds of hospitality businesses do you work with?
Fine dine restaurants, casual dining, cafes, QSRs, kiosks, cloud kitchens, kitchen and bars, bakeries, breakfast places, drive-ins, franchise outlets, centralised manufacturing units, hotels and resorts.

### Do you work outside Hyderabad?
Yes. Most of our projects are in Hyderabad and across Telangana, and we have delivered projects in Pune, Solapur, Latur, Nanded and Degloor in Maharashtra, in Delhi, in Raipur, and a resort camp in Kasol, Himachal Pradesh.

### What is the 32 step framework?
It is the method every Dattatray project runs on. Four phases of eight steps each: planning, design, execution and launch. It starts with a feasibility study and ends with a post launch review of the first month's profit and loss.

### How does the free readiness call work?
It is a free 30 minute call, with 50 slots each month. Bring your location, your budget and your idea. You leave with a straight answer on whether it works and the first five steps. Book it on WhatsApp at +91 77993 05958.

### Can you help me franchise my restaurant brand?
Yes. We build the unit economics per format, the SOPs and operations manual, the supply chain and the franchise agreement first, then train franchisees, support each opening and run quarterly operations audits.

### Do you train restaurant staff?
Yes. We have trained over 2,000 people. We design the team structure around the covers, write kitchen, service, hygiene, cash and opening and closing SOPs, test every role against them, and train your trainers so the standard holds after we leave. We are a consulting company, not a recruitment agency.

### Can you help with restaurant licences in Hyderabad?
Yes. We list every approval with its lead time before civil work starts, including the FSSAI food licence, fire NOC, trade licence, excise licence for a bar, health and sanitation, and signage permits, then follow each application until it is issued.

### Can you fix a restaurant that is already open but not profitable?
Yes. We start from four numbers: food cost, labour cost, rent to revenue and prime cost. Then we re-engineer the menu by margin and popularity, and fix the rosters, portions and vendor rates that move those numbers.