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Food & Beverages Concept

Brainwave Hospitality

Executive Summary

Confidential Information3


Executive Summary

An experienced Hospitality Management Team is looking to implement new concepts in Indian Food &

Beverages space

The Team has 9 new restaurants concepts to start with

The Team is looking at angel investors to put their ideas into practice and grow a chain of restaurants

across India

The chain will consists of restaurants across the taste buds from Indian, Chinese, European to

Mediterranean food styles

Concepts

1. NINA

Indo-Euro Fusion

NINA



NINA – Indian / Asian Fusion

Design Concept

Trendy & Chic modern designs with a Indo / European twist

Food Concept

Multi-Mix of Indian & Asian flavors, with the stress on Flavor of Spice - Not Hotness .

Europe by look & Asian by taste

Beverage Concept

Wide Selection of Asian Bottle Beers & Few selection of Western Beers,

Mouth-watering Fresh Juices, Smoothies & Special Refreshments

Location

Best fit for Commercial Area, Center office Establishments

Smart Casual Fusion Indian Asian Cuisine Experience with a Contemporary Western Twist and serviceable design service




Space Required

~2500 square feet

Seating Capacity

40 pax indoor

20 pax outdoor

Price Range

Rs.150-800 for Food

Rs.50-2500 for Beverages

2. ROOFTOP IN MOTION

Lounge & Rooftop – Mezze & Sheesha Bar



Rooftop in Motion - Lounge & Rooftop – Mezze & Sheesha Bar

Design Concept

Open air, casual seating, with Brass Tables, bean bags, small stools, easy seating, cushions, simple,

minimalistic design but with a trendy bar

Food Concept

Casual Lounge Bar serves a selection of antipasti, tapas, mezze, grills, special main course

Beverage Concept

Full Range of Spirits, Beers & Liquors with our impressive center point Bar

Location

Best Location for Hotels, Commercial area, Office Establishments

A sublime & relaxing Lifestyle experience on the rooftop . With breathe taking views, casual seating, trendy bar, entertainment, & chill out zone




Space Required

~2500 square feet

Seating Capacity

60-80 pax outdoor (with covered roof)

Price Range

Rs.150-800 for Food


3. MEDZO MEDZO

Mediterranean / Live Kitchen & Roast grill

MEDZO-MEDZO



MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill

Design Concept

The distinctiveness designs of the restaurants defined in it's artistically and decorative aspects, the Colorful

designs from red to green & brown ambience

Food Concept

Host lot of Mediterranean delights from Greece, Spain, Italy

Gli Sfizi (the starters)

Mulignanona (Parmesan basket with fried aubergine balls & pecorino)

A Tiella (mixed Neapolitan fritters) and ’a Spargotta (Asparagus & provolone cheesecake with pepper &

crunchy pancetta)




Beverage Concept

Wines Sorrento liquors-all made with local ingredients; Limoncello. Crema di limone, Finnocchietto,

Cerasiello, Nurchetto & Nocino:

Selected Wines like Falanghina DOC, Agliano DOC, Taurasi DOCG, Greco di Tufo DOCG, Finao

DOCG: Spirits-Grappa di Falanghina & Graffa di Fiano, Ouzo and a wide wine selection

Location

Ideal for Malls, Residential areas, College & BPO areas, , Cultural & Events Centers

Medzo Medzo Restaurants is a " Smart Casual Restaurant" , a perfect balance of sales between the " Live Cooking & the "Trattoria" product making it the only restaurant with neither conventional nor modern

restaurants. A unique Concept




Space Required

~3000 square feet

Seating Capacity

40-60 pax indoor

10-20 pax outdoor

Price Range

Rs.150-800 for Food


4. COCKTAIL & DREAMZ

Lounge Bar and Lifestyle place



COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place

Design Concept

Blending between the modern and the traditional styles, a mixed bond of the European and the

contemporary interior designs

Food Concept

World Cuisine - Finger Food, Snazzy Bites & Khao Gully Food

Beverage Concept

A full extreme range of every liquid on planet earth. Lifestyle statement

Location

Best fit to locate to the Malls, College & BPO, Commercial Areas, Top end Residential zones

India's First ' Top End Lifestyle Bar' very funky, groovy & modern Lounge, with entertainment & the most casual and incredibly friendly service.

Staff with blonde hair, flair bar tending, goaties, year rings, tatoos!




Space Required

~5000 square feet

Seating Capacity

80 pax indoor

30 pax outdoor

Price Range

Rs.150-800 for Food


5. ASIA VU

Asian Modern Noodle House

ASIA VU



Asia Vu - Asian Modern Noodle House

Design Concept

The interior is simple yet stylish and elegant.

The excessive use of color white, neutral materials such as plywood, open grain oak, white leather and

natural stone mosaic providing a special touch of nature to the space

In conjunction also make use of overwhelming white floors, walls, ceilings and glass panels, creating a

true contemporary eatery

Ambience is completed by the sounds of Buddha Bar music, sound tracked exclusively to Asia Vu

Food Concept

Duck Spring Rolls with salad of mango and bean sprouts and sweet chilli sauce

Pastrami of Salmon with mustard and herbs, salad of pickled pear and ginger

Grilled Miso marinade, sautéed enoki mushrooms, served with Asian green veg and schezuan pepper sauce

Kingklip steamed in bamboo on banana leaf, Chinese cabbage, shitake mushrooms, red chilli, pak choy,

served with soba noodles

Espresso and Duck Egg Crème Brûlee with macaroons and citrus, pistachio salad




Beverage Concept

Large selection of handpicked wines from the new world’s smallest and finest wine boutique winery

A good selection of New world & Old world wines

Selection of Exotic Asian Alcoholic & Non Alcoholic beverages

Location

Best fit to locate in the Hotels, Marina area, High-end Malls & High End Residential areas

Live Cooking with Asian-style tapas, sushi and sashimi and over 30 wok & noodle dishes. The concept is a communal type style seating restaurant, where people share tables and good food with

other groups.



Asia Vu- Asian Modern Noodle House




Space Required

~2500 square feet

Seating Capacity

60 pax indoor

20 pax outdoor

Price Range

Rs.150-800 for Food


6. BASQUE SIZZLING GRILLS

Basque Spanish Cuisine - Pit Fire Cuisine



BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine

Design Concept

A perfect blend of Contemporary & Modern design

Live charcoal grill is the main attraction

With wooden finish effects; overlooking Street corners & having a open terrace.

Food Concept

Everything is cooked facing the client, on the coals and without long waits

T-Bone steaks, codfish, piquillo peppers and Tudela lettuce-hearts, fresh-picked vegetables & fish

Added to it is, the 80 diff. type of toothpick snacks




Beverage Concept

Finest selections of wines and the world's best beverages

Location

Best to locate to a 5- star Hotels & water front area.

Also ideal for residential areas, cultural village overlooking street corners & boulevards.

The Sizzling Grills restaurant revolves Double Gastronomic Concept; with its Holm oak burnersLive cooking on the coals and exceptional speed service.

And will be known for it's " pintxo appetizer bar " all in the same price light & easy snack




Space Required

~3500 square feet

Seating Capacity

70 pax indoor

30 pax outdoor

Price Range

Rs.150-800 for Food


7. THE MARKET PLACE –surf & turf

Fresh Fish on Ice and Steak House & Grill - Sizzlers Concept



THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers

Design Concept

The mood of Market place is traditional yet stylish and lively

Landscape enhanced by open setting & background music setting the tone for a first-rate dining experience

Ambiance is enhanced by an open dining room built around an exhibition market, kitchen & expansive bar

Warm and inviting, the setting is refined and casually elegant

Features include lighter woods with rich cherry accents, high ceilings, and leather upholstery.

Custom-designed alabaster chandeliers complement the scene with a warm amber glow throughout the

restaurant

Food Concept

Sea food, Steakhouse & Wine Bar features USDA Prime Fish, seafood & steaks

Offering will include a wide selection of sizes and cuts, ranging from the smallest 8-ounce petite filet

mignon to the 40-ounce Porterhouse for two guests, to a full grilled & stuffed King fish and Cajun

tempered Tiger Prawns

All seafood & steaks are seared at extremely high temperatures on gas broilers to seal in the natural juices

and flavors




Beverage Concept

Prominent with it's recommended wines available by the glass, an extensive wine list and exotic cocktails

Location

Ideal for High-End Residential area and 5 star Hotels, Marina and High-end Malls

A contemporary iteration of the classic American Steakhouse & costal fish and seafood markets. Market Place Prime seafood Steakhouse & Wine Bar will be the ultimate destination for food and wine

lovers seeking a stylish, lively memorable dining experience.




Space Required

~3500 square feet

Seating Capacity

60 pax indoor

20 pax outdoor

Price Range

Rs.150-1000 for Food


8. DOORS OF THE WORLD

4 Restaurants in 1 Venue ConceptCourtyard,

Faces & Names, Indulgence,

Cayotee Uglee



DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept

Design Concept

Courtyard - covered roof open air seating with pint alcohol & snacks system

Faces & Names - International Lunch & Dinner Restaurant

Indulgence - Coffee shop & Patisserie

Cayotee Uglee - a lively, crazy, living la vida loca bar lounge.

Very stylish, modern & chic design with bold colors & inviting relaxing interiors

Modern in style, yet comfortable seating arrangements. An open air relaxed furniture & design, a trendy &

casual coffee shop design, a stylish restaurant design & a wild like fire Bar & Lounge design

Food Concept

Unique Flavors of different food for the four concepts

Snacks, bites & grills for the courtyard

Full Food course for the restaurant

Cakes, pastries & tartlets for the Cake shop and wild food concepts for the bar




Beverage Concept

Pint size varieties for the Courtyard

Full bar & wine selection for the restaurant

Revitalizing & Relaxing Concoctions of Teas; cold beverage Iced-Tea, Fruit Iced-Tea & flavor Juices.

Relax with the flavored hot Tea, flavored milk tea cocktail, flavored & classical coffee , flavored hot

chocolate & milk for the patisserie-- a health station concept.

Wild mixes & concoctions at the bar

Location

Ideal to fit to the High end Malls, High class residential area & Hotels . BPO areas

The meeting point of Simplicity & Branded and High Quality Products, with 4 concepts behind One Giant Magic Door. combining with a unique flavors of World's food & Exclusive Menu Beverages. this is where

India goes global & embraces the world




Space Required

~10,000 square feet

Seating Capacity

100 pax Courtyard

80 pax Faces & Names restaurant

40 pax Coffee Shop

80 pax Cayotee Uglee & 100 pax rooftop covered bar extension

Price Range

Rs.150-800 for Food


9. INDIAN DHABA

Traditional Indian Village concept



INDIAN DHABA - Traditional Indian Village concept

Design Concept

Very traditional & old fashioned Village Sense of place & design. Highway Inns

Food Concept

Unique Flavor of Indian Food from the Northern Frontier

Beverage Concept

Full bar, with Traditional Indian Bevy

Location

Ideal for Residential

An Indian traditional concept, bringing the life & essence of India




Space Required

~3500 square feet

Seating Capacity

90 pax indoor

30-40 pax outdoor

Price Range

Rs.150-800 for Food


Management Team



Management Team

Management

Mr. Ashwin D’Cunha ; Managing Director

Mrs. Snigdha Banerjee D’Cunha ; Director actively involved in HR & Training & Development

Mr. Rahul Kotyan ; Food & Beverages

Mr. Shaik Mohammad Sultan ; Corporate Chef

Advisors

Mr. Praveen Roy

Mr. Aldrin D’Cunha



Ashwin D’Cunha ; Managing Director

17 years experience in Food & Beverages, Project Management and Hotel operations across the globe

Worked with President Hotel, India; Carnival Cruise Lines, Miami, USA ; Atlas Hospitality Group, Dubai;

One & Only One Royal Mirage, Dubai; The Embassy Club, Dubai; Rendezvous Restaurants, India;

Bombay Palace Group of Restaurants, New York, USA

Type of Projects handled :

Management of Hotel and Food & Beverages operations

Human Resources- training & recruitment

Sales & Marketing planning for Hotels and Restaurants

Concept & Design Planning

Financial Planning for Hotels & Restaurants

Pre-Opening and Opening Project Management

Education

Honors student in PG Hotel Management Course from KC College, Mumbai India

Honors student in Food Production & Patisserie from IHM, Mumbai

Honors from “All Star Bartenders & Mixologist”, New York.

Honors from WSET UK; Wine and Spirit Advanced Education




Major Projects

Pre-Opening and Post Opening Management of 3 hotels over 5 years for “One & Only Royal Mirage

Resort”- among the 10 best resorts in the world as declared by Conde Nast Traveler

Pre-Opening of Bombay Palace Restaurants in New York City, USA

Opened the “Embassy Club London” in Abu Dhabi – an enterprise of Mark Fuller & Andy Taylor (Co-

Manager of Iron Maiden, The Rock Group)

Started an entire vertical of Food & Beverage and Hotel Apartments for Elite Hospitality, Bahrain

Opened Dubai’s first Arabesque with 3 level concepts- sports bar, main dance & VIP bar

Concept of Nina, Dubai’s first Indo Euro Restaurant and Rooftop Lounge & Open Sky Bar

Concept, Design and Operations for “Food & Beverages” – a retail, lifestyle, dining & entertainment

venue in Bangalore

Concept and recruitment for Southern Sun, a Retail & 5 Star Hospitality venue in Dubai

Pre-Opening and Post-Opening Operations of 2 mega liners for Carnival Cruise Liners, Miami, USA




One & Only Royal Mirage , Dubai

Elite Hospitality , Bahrain

Bombay Palace , New York

Among the 10 Best Resorts in the World

Embassy Club, Abu Dhabi



Snigdha Banerjee ; Director Operations

14 years experience in Food & Beverages, Project Management and Hotel operations across the globe

Worked with Taj Group of Hotels, UEI Global Hotel Education

Type of Projects handled :

Management of Food & Beverages operations

Human Resources- training & recruitment

Planning & Holding Events such as fashion shows, music album launches, product launch

Concept Planning

Pre-Opening and Opening Project Management

Set Up and Operations in India for UEI Global Hotel Education for Berggruen Group, USA

Education

Honors in Hotel Management from Indian Institute of Hotel Management (IIHM) by Taj Hotels India

Total Quality Management from Indian Institute of Hotel Management (IIHM) by Taj Hotels India




Major Projects

Pre-Opening and Post Opening Management of restaurants for “One & Only Royal Mirage Resort”-

among the 10 best resorts in the world as declared by Conde Nast Traveler

Set Up and Operations in India for UEI Global Hotel Education for Berggruen Group, USA

Restaurant Manager with The Taj Group of Hotels, India

Human Resources solutions for Southern Sun Hotel, Dubai




One & Only Royal Mirage , DubaiTaj Group of Hotels , India UEI Global Education India

Among the 10 Best Resorts in the World



Rahul Kotyan ; Food & Beverages

14 years of experience in Food & Beverages operations within Hotels, Multi-unit Restaurant operations

and Pre-Opening & Project Startups

Worked with Taj Group; Ramee Group of Hotels; Flora Hotels, Dubai; MARS Restaurant, India and

Lite Bite Foods, India

Type of Projects handled:

Heading Food & Beverages operations including Restaurants, Banquets, Conferences, Catering

Pre-Opening project operations

Menu Planning

Vendor and Product Sourcing

Team recruitment and training

Formulating standards and procedures

Education

Advanced Diploma in Hospitality Management from Australian College of Travel & Hospitality

Management, Melbourne.

Diploma in Hotel Management, Catering & Nutrition from Institute of Hotel Management, Catering and

Nutrition, Ahmedabad




Major Projects

Mumbai Operations for Lite Bite Foods with responsibilities including branding, operations, feasibility

evaluation, recruitment & training, setting up systems, vendor handling

Handling Food & Beverages operations for 2 hotel apartments of Flora Hotels, Dubai

Pre-Opening and Operations of 7 restaurants at Ramee Royal Hotel, Dubai

Operations of 4 restaurants, nightclub and 24 hour room service with a team of 76 at Gordon House

Mumbai & Pune

Pre-Opening of Masala Bay restaurant at Taj Land’s End, Mumbai




Flora Park Hotel, Dubai

Ramee Hotel, Dubai

Masala Bay Restaurant, Taj Land’s End, Mumbai



Shaik Mohammad Sultan ; Corporate Chef

Culinary professional with more than 20 years of experience in industry and academia

Worked with Taj Group of Hotels, Elite Group Bahrain, Shri Shakti College of Management and

Osmania University

Type of Projects handled:

Oversee Food & Beverages operations

Selection, Planning, Requisitioning for supplies and approval of Standard of Supplies

Coordinate the Planning of menus like-, Daily Buffets, Theme menus for banquets & food festivals

Controlling of all operational costs; food, labor and materials

Banquet Kitchen and Conference Operations standardization

Designing of facilities requirements in coordination & consultation with the builder, equipment

manufacturers and suppliers

Education

Diploma in Hotel Management from Institute of Hotel Management, Catering Technology & Applied

Nutrition, Hyderabad




Major Projects

Setting up 2 Hotel properties’ kitchen operations from ground zero in tandem with requirements on its

catering role, budgets and desired business returns at the Elite Group, Bahrain

Sous Chef for Majorda Beach Resort, Goa, India

Chef De Partie at Taj Banjara, Hyderabad, India

Faculty; Food Production at Shri Shakti College of Management and Osmania University, Hyderabad




Elite Resort & Spa , Bahrain

Majorda Resort & Spa, Goa

Taj Banjara, Hyderabad



Praveen Roy ; Advisor

25+ years stalwart of Indian Hospitality Industry

He has set up various hospitality projects across India and Internationally

Work experience includes Taj Group of Hotels for over 18 years and successful creation of Indian Institute

of Hotel Management (IIHM)

Dean of IIHM and General Manager of the Taj Hotel

Setup of UEI Global Hotel Education in India for Berggruen Group, USA

Currently assisting Restructuring of Baisan Hospitality Institute and Hotels in Bahrain

Aldrin D’Cunha ; Advisor

A Visionary & Guiding Force for the team

An Advertising & Media expert

Setup Brainwave Advertising in Dubai and holds worldwide royalty for Qatar Yellow Pages

Member of Launch Team of Tata Yellow Pages in Mumbai

An Entrepreneurial and Business mindset

Concept Positioning & Marketing



Positioning

The restaurants will be positioned as a Life Style Entertainment venue

The brand will be positioned to be the number one choice based on service, speed and price structure

The brand will be launched in the most upcoming and growing cities catering primarily to families and

corporate sectors with main clientele being between 25-50 with limited time to enjoy a lifestyle



Marketing & Promotion

Promotional Campaign

Discount Vouchers

Entertainer Vouchers

“Biggest Party in Town” campaigns

Fashion shows and Entertainment shows in tie-ups with fashion & entertainment companies in India and

from outside

Print Media- Lifestyle & Business magazines, F&B publication, Newspapers

Outdoor Campaigns

Internet Marketing

Development & Expansion Plans



Development & Expansion Plans

The Management Team is looking at the metros in India for restaurant development

Expansion plans will also include Tier II cities with growth potential

Target markets include Mumbai, NCR , Chennai, Bangalore, Hyderabad, Ahmadabad, Pune, Kolkatta

Cities with growing GDP & business potential will be targeted first

The Team is looking at chain of restaurants across India in 5 years time frame

The Team is looking for angel investor to initiate the concepts

Confidential Information

Thank You

66

Ashwin D’Cunha

Email: [email protected]

Mobile: + 91 9619279635

mailto:[email protected]

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