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F&B Concepts - start up - seeks funding

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  • 1. Food & Beverages ConceptBrainwave Hospitality

2. Executive Summary 3. Food & Beverages Concept 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 styles3Confidential Information 4. Concepts 5. NINA 1. NINA Indo-Euro Fusion 6. Food & Beverages ConceptNINA 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 EstablishmentsSmart Casual Fusion Indian Asian Cuisine Experience with a Contemporary Western Twist and serviceabledesign service6 Confidential Information 7. Food & Beverages Concept NINA Indian / Asian Fusion7 Confidential Information 8. Food & Beverages ConceptNINA Indian / Asian Fusion Space Required ~2500 square feet Seating Capacity 40 pax indoor 20 pax outdoor Price Range Rs.150-800 for Food Rs.50-2500 for Beverages8Confidential Information 9. 2. ROOFTOP IN MOTION Lounge & Rooftop Mezze &Sheesha Bar 10. Food & Beverages Concept 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 EstablishmentsA sublime & relaxing Lifestyle experience on the rooftop . With breathe taking views, casual seating, trendy bar, entertainment, & chill out zone10 Confidential Information 11. Food & Beverages ConceptRooftop in Motion - Lounge & Rooftop Mezze & Sheesha Bar11 Confidential Information 12. Food & Beverages Concept Rooftop in Motion - Lounge & Rooftop Mezze & Sheesha Bar Space Required ~2500 square feet Seating Capacity 60-80 pax outdoor (with covered roof) Price Range Rs.150-800 for Food Rs.50-2500 for Beverages12Confidential Information 13. 3. MEDZO MEDZOMediterranean / Live Kitchen & Roast grillMEDZO-MEDZO 14. Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill Design Concept The distinctiveness designs of the restaurants defined in its 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)14 Confidential Information 15. Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill 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 CentersMedzo 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 Concept15Confidential Information 16. Food & Beverages ConceptMEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill16Confidential Information 17. Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill Space Required ~3000 square feet Seating Capacity 40-60 pax indoor 10-20 pax outdoor Price Range Rs.150-800 for Food Rs.50-2500 for Beverages17 Confidential Information 18. 4. COCKTAIL & DREAMZ Lounge Bar and Lifestyle place 19. Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place Design Concept Blending between the modern and the traditional styles, a mixed bond of the European and thecontemporary 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 Indias FirstTop 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!19Confidential Information 20. Food & Beverages ConceptCOCKTAIL & DREAMZ - Lounge Bar and Lifestyle place20 Confidential Information 21. Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place Space Required ~5000 square feet Seating Capacity 80 pax indoor 30 pax outdoor Price Range Rs.150-800 for Food Rs.50-3000 for Beverages21Confidential Information 22. ASIA VU 5. ASIA VUAsian Modern Noodle House 23. Food & Beverages Concept 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, sauted 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 Crme Brlee with macaroons and citrus, pistachio salad23 Confidential Information 24. Food & Beverages Concept Asia Vu - Asian Modern Noodle House Beverage Concept Large selection of handpicked wines from the new worlds 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 areasLive 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 withother groups.24 Confidential Information 25. Food & Beverages ConceptAsia Vu- Asian Modern Noodle House25 Confidential Information 26. Food & Beverages Concept 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 Rs.50-2500 for Beverages26 Confidential Information 27. 6. BASQUE SIZZLINGGRILLSBasque Spanish Cuisine - Pit Fire Cuisine 28. Food & Beverages Concept 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 snacks28 Confidential Information 29. Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine Beverage Concept Finest selections of wines and the worlds 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 burners Live cooking on the coals and exceptional speed service. And will be known for its " pintxo appetizer bar " all in the same price light & easy snack29 Confidential Information 30. Food & Beverages ConceptBASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine30Confidential Information 31. Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine Space Required ~3500 square feet Seating Capacity 70 pax indoor 30 pax outdoor Price Range Rs.150-800 for Food Rs.50-2500 for Beverages31 Confidential Information 32. 7. THE MARKET PLACE surf & turfFresh Fish on Ice and Steak House & Grill - Sizzlers Concept 33. Food & Beverages 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 flavors33 Confidential Information 34. Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers Beverage Concept Prominent with its 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 MallsA 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.34 Confidential Information 35. Food & Beverages ConceptTHE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers35Confidential Information 36. Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers Space Required ~3500 square feet Seating Capacity 60 pax indoor 20 pax outdoor Price Range Rs.150-1000 for Food Rs.50-2500 for Beverages36 Confidential Information 37. 8. DOORS OF THE WORLD4 Restaurants in 1 Venue ConceptCourtyard,Faces & Names,Indulgence, Cayotee Uglee 38. Food & Beverages Concept 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 bar38 Confidential Information 39. Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept 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 hotchocolate & 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 Worlds food & Exclusive Menu Beverages. this is where India goes global & embraces the world39 Confidential Information 40. Food & Beverages ConceptDOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept40Confidential Information 41. Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept 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 Rs.50-2500 for Beverages41Confidential Information 42. 9. INDIAN DHABATraditional Indian Village concept 43. Food & Beverages 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 ResidentialAn Indian traditional concept, bringing the life & essence of India43 Confidential Information 44. Food & Beverages ConceptINDIAN DHABA - Traditional Indian Village concept44Confidential Information 45. Food & Beverages Concept INDIAN DHABA - Traditional Indian Village concept Space Required ~3500 square feet Seating Capacity 90 pax indoor 30-40 pax outdoor Price Range Rs.150-800 for Food Rs.50-2500 for Beverages45 Confidential Information 46. Management Team 47. Food & Beverages ConceptManagement TeamManagement Mr. Ashwin DCunha ; Managing Director Mrs. Snigdha Banerjee DCunha ; Director actively involved in HR & Training & Development Mr. Rahul Kotyan ; Food & Beverages Mr. Shaik Mohammad Sultan ; Corporate ChefAdvisors Mr. Praveen Roy Mr. Aldrin DCunha47Confidential Information 48. Food & Beverages ConceptAshwin DCunha ; 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, USAType 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 ManagementEducation 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.48 Honors from WSET UK; Wine and Spirit Advanced EducationConfidential Information 49. Food & Beverages ConceptAshwin DCunha ; Managing DirectorMajor Projects Pre-Opening and Post Opening Management of 3 hotels over 5 years for One & Only Royal MirageResort- 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 Dubais first Arabesque with 3 level concepts- sports bar, main dance & VIP bar Concept of Nina, Dubais first Indo Euro Restaurant and Rooftop Lounge & Open Sky Bar Concept, Design and Operations for Food & Beverages a retail, lifestyle, dining & entertainmentvenue 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, USA49Confidential Information 50. Food & Beverages Concept Ashwin DCunha ; Managing Director One & Only Royal Mirage , Elite Hospitality , Bombay Palace , New YorkDubai BahrainAmong the 10 Best Resorts in Embassy Club, Abu Dhabi50the World Confidential Information 51. Food & Beverages ConceptSnigdha 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 EducationType 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, USAEducation 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 India51 Confidential Information 52. Food & Beverages ConceptSnigdha Banerjee ; Director OperationsMajor 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, Dubai52Confidential Information 53. Food & Beverages ConceptSnigdha Banerjee ; Director OperationsTaj Group of Hotels , India One & Only Royal Mirage , DubaiUEI Global Education India53Among the 10 Best Resorts in the Confidential InformationWorld 54. Food & Beverages ConceptRahul Kotyan ; Food & Beverages 14 years of experience in Food & Beverages operations within Hotels, Multi-unit Restaurant operationsand Pre-Opening & Project Startups Worked with Taj Group; Ramee Group of Hotels; Flora Hotels, Dubai; MARS Restaurant, India andLite Bite Foods, IndiaType 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 proceduresEducation Advanced Diploma in Hospitality Management from Australian College of Travel & HospitalityManagement, Melbourne. Diploma in Hotel Management, Catering & Nutrition from Institute of Hotel Management, Catering andNutrition, Ahmedabad54 Confidential Information 55. Food & Beverages ConceptRahul Kotyan ; Food & BeveragesMajor Projects Mumbai Operations for Lite Bite Foods with responsibilities including branding, operations, feasibilityevaluation, 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 HouseMumbai & Pune Pre-Opening of Masala Bay restaurant at Taj Lands End, Mumbai55 Confidential Information 56. Food & Beverages ConceptRahul Kotyan ; Food & Beverages Ramee Hotel, DubaiFlora Park Hotel, Dubai Masala Bay Restaurant, Taj Lands End,56 Mumbai Confidential Information 57. Food & Beverages ConceptShaik 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 andOsmania UniversityType 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, equipmentmanufacturers and suppliersEducation Diploma in Hotel Management from Institute of Hotel Management, Catering Technology & AppliedNutrition, Hyderabad57 Confidential Information 58. Food & Beverages ConceptShaik Mohammad Sultan ; Corporate ChefMajor Projects Setting up 2 Hotel properties kitchen operations from ground zero in tandem with requirements on itscatering 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, Hyderabad58Confidential Information 59. Food & Beverages ConceptShaik Mohammad Sultan ; Corporate Chef Elite Resort & Spa ,Majorda Resort & Spa,Taj Banjara, Bahrain GoaHyderabad59 Confidential Information 60. Food & Beverages ConceptPraveen 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 Instituteof 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 BahrainAldrin DCunha ; 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 mindset60Confidential Information 61. Concept Positioning & Marketing 62. Food & Beverages ConceptPositioning 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 lifestyle62Confidential Information 63. Food & Beverages ConceptMarketing & 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 Marketing63Confidential Information 64. Development & Expansion Plans 65. Food & Beverages ConceptDevelopment & 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 concepts65 Confidential Information 66. Thank You Ashwin DCunha Email: [email protected]: + 91 961927963566Confidential Information