We have an extensive restaurant operations experience to design the kitchens and the bars for hospitality settings of every size and scale.

We believe in solutions that improve productivity and excite of the guests. In this industry, an impressive design encompasses more than esthetics.

The layout of a kitchen and bar should be tailored to the purpose for those spaces as they reflect the brand and the core values of the concept.

Project services include the layout and design of professional kitchens, bars and supporting service areas as well as the mechanical requirements for electrical, plumbing, gas, remote beverage systems and more…

Our expert team works with architects, developers, builders, laundry managers and entrepreneurs around the world. We are designing and optimizing the right commercial laundry solution for our clients.

Optimum commercial laundry design delivers years of trouble-free fabric care, with minimum use of resources for the lowest possible cost both for operation and investment. 

For optimum laundry processing, not only space and equipment needed. Our experienced professionals will evaluate your space and needs, then develop a plan for your operation.

The objective is to reach best layout and leading performance in laundry. That means producing large volumes of clean, hygienic laundry, that maximizes fabric life, with as few resources & operational costs as possible.

Correct planning of BoH area is important as much as other infrastructure systems. Our team designs those sections within optimum area without missing any operation or function to reach best operational results.

Our experienced team provides significant savings in investment and operating costs, increases service speed and quality, and strengthens the communication between the operational and the construction teams.

We work in a collaborative process with owners, developers, architects and property holders to implement the highest quality of service that a facility can achieve. We conceptualize and develop a specific plan of action to align with your business goals and needs.

We work to fully understand our clients’ thoughts and objectives, whether developing a scalable concept for growth or a single-unit operation.

With a pulse on the latest food trends, growing markets and successful concepts in every service category and cuisine, we will research and recommend a list of “must-see” competitive and on-trend concepts in specific markets. Each restaurant on the tour is carefully selected to provide unique learnings—from pricing strategy and décor to service touch points—and to survey the existing restaurant landscape and any potential voids in the market.

Menu Development

Our Culinary experts has created hundreds of menus and menu items for various high-end projects, understanding that menu creation is a balancing act where items must be at once crave able, driving guest loyalty, and profitability. Menu development team has cuisine that can span globally with refined attention to details.

Working closely with the entrepreneur or operator, R & A enters research & development mode, working in a test kitchen with the appropriate raw materials to create menu selections that deliver the “wow factor” in flavor and visual appeal while considering targeted food cost, profit contribution and the potential for consistent execution.

We drive positive results for new restaurant concepts of every scale. We optimize the layout of your kitchen, write precise job descriptions and consult with you for the overall success of your business, from start to finish.

When it comes to running a smooth Food and Beverage business, most understand that the creation of a positive and enthusiastic environment is important. But in reality, making this happen can be very difficult to achieve.

In order to get the right people on the team and engaged in the pursuit of the company goal, a Restaurant Management Company can help them take an objective approach. Consulting Managers can help ensure the restaurant management training is geared toward principal- based achievement rather than focusing on tasks, and sometimes this takes outside help.

While each operations assessment is customized to meet the needs of each unique food service concept’s situation, we always begin by thoroughly reviewing all operational materials, training documents and recipe books prior to visiting the physical restaurant space. Armed with an understanding of any outlined systems and processes, our representatives spend time onsite, from pre-opening to pre-closing, to experience all dayparts, in addition to pre-preparation, shift change and end-of-day systems. We also compare any written standards to reality, noting variances as well as bringing to light any gaps in operational systems and processes.

You can then expect to receive an exceptional yet detailed assessment of your complete concept. At its conclusion, you’ll walk away with a comprehensive set of recommendations that will improve operational excellence, food handling, product quality and guest satisfaction, boosting both top-line sales and bottom-line profits.