About Us
Bonsai Hospitality is a food and beverage consulting firm. A brainchild of Chefs, Akanksha Sharma, and Harbir Singh Jolly with varied expertise. Driven by the guiding philosophy of differential solution and integration of best practices, Bonsai Hospitality aims at matching the customers’ expectations at every level of the project by offering distinct solution as the per the requirement.
With a combined experience of over 30 years in the industry, Bonsai Hospitality still believes in learning the latest processes and techniques that in turn helps its customers in Hotels, Restaurants, Cafes, Institutions, Clubs, QSRs, etc.
WHY US?
Bonsai Hospitality is the only food and beverage consultancy
firm, which is owned and operated by chefs. With their enriching knowledge and experience they can deliver expertise in every food and beverage scenario.
From a micro-brewery to a fine-dine, our chefs can nurture and set up a state-of-the-art model that can become a benchmark in its segment.
OUR MISSION
“Your Success is Our Success.”
Meet OUR FOUNDERS
AKANKSHA SHARMA
(CHEF & CO-FOUNDER)
A nationally acclaimed chef, trainer and a freelance consultant With over 13 years examination in Bakery. Patisserie & Western Cusine. She has been mentored by world renowned Chefs from India. Germany, Britain and France.
Chef Akanksha managed the western cuisine wing for multiple ITC properties including ITC Grand Chola, ITC Royal Gardenia and TC Maurya Sheraton. She played an instrumental role as a part of the pre-opening team for ITC Grand, Chola and ITC Royal Gardenia. She creates simple and elegant dishes that are full of flavour. Her work has won her many accolades – “Most Creative Dessert” and “Best innovative dish” by Times of india in 2017. Her work is regularly featured in the Delhi Times edition.
HARBIR SINGH JOLLY
(CHEF & CO-FOUNDER)Alumnus of the prestigious Institute of Hotel Management, Aurangabad. Harbir has a varied experience in cuisine engineering, Kitchen training, business operations and strategic development. With an experience of 17 years as a chef and trainer in Asian, Middle eastern and Indian cuisine, Harbir carries a unique skill set which is most often helpful to the projects. His exposure ranges from five-star hotels, to boutique resorts from catering units to cafés, from QSR to central kitchens. He started his career from ITC Hotel Maurya Sheraton and Towers, New Delhi, after which he established a successful catering company, later on he joined a prestigious boutique hotel chain, Sujan Luxary, associated with global fellowship of Relais & Chateaux, France. His Last assignment before Bonsai Hospitality was that of business development with a Germany based mutinational company.
New Concept Creation
Concept Planning
Giving life to an idea! Working together with founders and stakeholders, we shall create a concept based on your vision, our expertise, thorough research and our combined creativity.
Menu Design
Menu is an influencing force and an advertising tool that communicates the identity of the outlet. A menu must be inventive, in sync with latest trends & seasonal availability, and most importantly it should be profitable for the business.
Facility Planning
Facility planning is the key to efficient kitchen operations. Essential parameters include designing a practical and safe workflow for the chefs, keeping in mind the service style. structural design. Good infrastructure and processes ensure your guests can enjoy the experience you have always wanted, unaware of the hustle and bustle behind the scenes.
Crockery, Cutlery & Glassware Selection
Aesthetics & presentation play a pivotal role in the food business. Selecting the right design of crockery and glassware goes a long way for customers experience, ease of operations, and even social media marketing.
Food & Beverage Trials
This is where the menu comes to life. Each menu item is patiently taught to the team from scratch till they get it right. From sourcing the right ingredients to plating a masterpiece and everything in between, ensuring great taste, sustainable techniques, and portion control
Food & Beverage Standardization
Implementing controls on quality and processes for each step in the production cycle of all consumable items ensures your customers get delighted each time they visit
Product Development
Customers always want something new, and out-of-the-box, be it a signature dish or having featured in a promotional menu. Assisting chefs to develop new items helps generate better revenue streams, offer unique experiences, and motivates your team
Food Cost Control
Calculating yields, portion sizes, demand, and supply algo rhythms suggest the operating viability of the business. A healthy menu mix would ensure that the cost to company for each guest is within budget to make your business financially sustainable.
Cuisine Engineering
Another step towards operational and financial viability is to keep a control on the number of ingredients bought for the entire menu and their use in various items on the menu to keep food wastage at bay
Staff Recruitment & training
Great people make great stories, the food industry is highly dependent on human capital. Acquiring skilled labour is the result of an extensive process, and training them to your standards makes you will half the battleExisting Business
Improving Customer Experience
A great customer experience is vital to any successful business. We evaluate all major touchpoints from the customers perspective that include: Branding, culinary experience, service interaction, loyalty benefits, etc
Analysing The Competition
Your business is faced with increasingly fierce competition daily. We will identify your closest competitors – local, national, and global. Our understanding from this analysis would help in forming unique selling propositions which fill a gap in the market.
Auditing F&B Performance
An in-depth review of all food & drink offered is made against in-house standards, sales trend, service time, and our expert culinary views. This data is analysed with long-term and short-term vision of the business – giving you a clear action plan for dishes to retain / improve / replace.
Menu Analysis
A full review of your menu architecture, brand fit, and prices, along with a menu gap analysis. A great menu will maximise the spend opportunity and help maintain ordering matrix that results in efficient food order cost.
Train the Team
You team has the maximum interaction with the customer, in both direct and in-direct form. We’ll review your team structure and role responsibilities, along with a review of your training material – identifying gaps, making recommendations and suggested improvements.
Improving Kitchen & Processes
Improvement in daily operations can improve efficiency of your business. This includes kitchen setup, equipment suitability, supply chain, kitchen layouts and operating standards. A drawn up Gold Standard kitchen layout.
Our Happy Clients
TESTIMONIALS
© 2023 Bonsai Hospitality All Rights Reserved