A restaurant consultant in Chennai that actually runs restaurants.
Most restaurant consultants in Chennai have never made payroll in a kitchen they own. We run five branches as a franchisee.
Tell us the concept — we reply within hours.
What a restaurant consultant in Chennai actually does for you.
Not generic business-plan templates — advice tested in kitchens we're accountable for every single day.
Franchise & Partnership Development
Structuring franchise and partnership agreements for food brands ready to expand — territory planning, royalty structures, and partner selection, shaped by having sat on both sides of the table.
Restaurant, Bar & Kitchen Setup
Layout and workflow, equipment specification, ventilation and exhaust, cold chain, and the build-out sequence that keeps your opening date honest. For delivery-first formats that includes getting you listed on Swiggy and Zomato — both need a valid FSSAI licence before they will onboard you.
Menu Engineering & Business Planning
Costing every plate, not just pricing it. Food-cost percentage, contribution margin per dish, and the break-even number that tells you whether a site works before you sign the lease.
Licensing & Compliance
Basic, State or Central FSSAI depending on your turnover — ₹100 to ₹7,500 a year, usually 7 to 15 working days. Then GST registration, a Chennai Corporation trade licence, and fire NOC. If you're serving alcohol, TASMAC is a separate conversation and a much longer one. We've been through each of these for our own outlets.
SOPs, Staffing & Training
Prep sheets, opening and closing routines, and the training that makes branch two taste like branch one. This is the part that decides whether you can ever open a third.
Central Kitchen & B2B Supply
We run one. Batch production, cold chain, and the consistency that lets several outlets serve the same dish the same way — plus bulk supply to other food businesses. If your plan involves more than one location, the central kitchen decision comes before the second lease, not after it.
Proven, not theoretical.
Everything we advise on is something we do ourselves, every day, in kitchens we're personally accountable for.
We operate, not just advise
Five restaurants run under our own management as a franchisee, today — Mansukh Swaad Watika (3 branches) and Courtallam Border Rahmath Kadai (2 branches).
Nine years in commercial kitchens
Flavours Tec Kitchen has run catering operations since 2017 — 660+ events, four specialist cuisine brands, and one accountable team.
Both sides of a franchise agreement
We've been the franchisee and the franchise partner — a partner since 2016 to Mansukh Sweets and Namkeen, a brand trading since 1945. That shapes advice that works for both parties, not just one.
One point of contact
A single advisor follows your project from first conversation to opening day — no handoffs, no repeating yourself.
Ezhilarasan J, founder.
Twenty-one years in hospitality, and the operator behind every kitchen this company runs.
He runs the operations, he doesn't just advise on them
The Mansukh and Courtallam Border Rahmath Kadai franchise branches are his to run. So are the kitchens he holds operating contracts for at IT companies and industrial client sites, the cloud kitchen, the event catering, and the live food counters at conventions and banquet halls.
Different formats, one operator
Each has its own economics, its own staffing rhythm and its own way of going wrong. That's why the advice you get is specific to the format you're building rather than a template applied to it.
Plans turned into kitchens that open
Concept, layout, costing, staffing, licensing, opening week. He has taken that route often enough to know where it bends, and that judgment is what you're hiring.
You work with him directly
From the first call to opening week. No handoffs, and no repeating yourself to a new account manager three months in.
The brands we've built.
These aren't case studies from someone else's business — five brands, across cloud kitchens, QSRs, restaurants, and franchises, all built and run by us.
Thinking of opening a restaurant?
Tell us the idea, the area and the budget and we give you a first read on WhatsApp.
Consulting, without the guesswork.
Tell us about your concept
Cuisine, format, location, and budget — one conversation to understand what you're building.
We assess and plan
A grounded feasibility read and a practical plan — costs, timeline, and what needs to happen first.
We stay through setup and launch
Kitchen build-out, staffing, licensing, and opening week — hands-on support, not just a report.
How much does a restaurant consultant cost in Chennai?
A restaurant consultant in Chennai typically charges ₹25,000 to ₹75,000 for a one-time feasibility review, ₹1.5 to ₹3 lakh for a single workstream like kitchen planning or menu engineering, and ₹4 to ₹15 lakh for a full pre-opening project. Monthly advisory retainers run ₹25,000 to ₹40,000.
What moves the number
Format, outlet count, and how much you do yourself. A kiosk and a full dine-in room are not the same project. One outlet and a three-branch rollout are not the same project. And a consultant who hands you a report is cheaper than one who's still there on opening week, arguing with the exhaust contractor.
Opening cost is a stack, not a price
Civil work, interiors and kitchen equipment usually dominate it. Then the operating float, the property deposit, any brand or set-up fee, launch spend, licences and registration. The deposit is a separate conversation from the build, and budgeting them as one number is how projects run short.
The small format is the expensive one
Per square foot, a small format usually costs more than a large one. An exhaust hood, a wash line, a cold chain and an FSSAI licence cost much the same whether the room is small or large. The floor area shrinks; the kitchen doesn't shrink with it. Small format means low absolute capital, not cheap.
How we work out break-even
Fixed costs divided by contribution margin. Contribution is what's left of each rupee of sales once the variable costs come out — food, fuel, packaging, card charges and any royalty. That quotient is the monthly sales you have to clear before anything is profit, and we run it before you sign a lease, because it answers the only question that matters at that point: is this rent survivable at the sales this site can realistically do?
The question is never “can we open?”
It's “can this location consistently deliver the transactions the model needs?” Four gates, in this order, each able to kill a project on its own.
Location
Can the site generate the required customer flow on an average day — not on its best one?
Commercials
Is the rent sustainable at the expected sales level, and does it survive escalation? Rent rises on a fixed clause every year. Sales growth doesn't — it runs fastest early and flattens later. Once escalation outpaces growth, margin peaks and then declines on a plan where sales are still rising. That's why we read the escalation clause harder than the headline rent.
Operations
Can you hold speed, food cost and wastage once the volume actually arrives?
Investment
Does the capital structure fairly align capital, risk and return between everyone in the deal?
Restaurant consulting in Chennai — your questions, answered.
Independent restaurants, bars, cloud kitchens, and franchise brands looking to open or expand in and around Chennai.
Both. We advise on strategy and structure, and we stay hands-on through kitchen layout, vendor sourcing, licensing, and launch — the same way we run our own restaurants.
Across the Indian market, a one-time feasibility review runs about ₹25,000 to ₹75,000, a single workstream such as kitchen planning or menu engineering about ₹1.5 to ₹3 lakh, and a full pre-opening project about ₹4 to ₹15 lakh. Monthly advisory retainers run about ₹25,000 to ₹40,000. Send us your concept and we will come back with a figure for your scope.
There is no single number, because the answer is a stack rather than a price. Civil work, interiors and kitchen equipment usually dominate it. Then the operating float, the property deposit, any brand or set-up fee, launch spend, licences and registration. Two things catch most first-timers: the kitchen and compliance line barely moves when the floor area shrinks, so a small format costs more per square foot than a large one — and the deposit is a separate conversation from the build. We price the stack for your format and your site before you commit to either.
Yes. We operate as a franchisee ourselves today and can help you evaluate, negotiate, and set up a franchise partnership.
A Basic, State or Central FSSAI licence depending on your turnover — ₹100 to ₹7,500 a year, usually 7 to 15 working days. Then GST registration, a Chennai Corporation trade licence, and fire NOC. If you are serving alcohol, TASMAC is a separate process and a much longer one. We have been through each of these for our own outlets.
Across the city and the areas around it — OMR, ECR, Adyar, Anna Nagar, T. Nagar, Velachery, Porur and Tambaram among them. Site conditions differ enough between these that we read each one on its own terms rather than applying a city-wide rule.
Have a food business idea? Let's talk it through.
Message us directly. We respond with a clear next step within hours.
No obligation, and no sales call unless you ask for one.