F&B Brainwave

Food & Beverages Concept

Brainwave Hospitality


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

3 Confidential Information

NINA 1. NINA

Indo-Euro Fusion


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

 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

 60-80 pax outdoor (with covered roof)

 Price Range


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)




 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

 40-60 pax indoor
 10-20 pax outdoor

 Price Range


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

 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

 80 pax indoor
 30 pax outdoor

 Price Range


ASIA VU

5. ASIA VU

Asian Modern Noodle House


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




 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

 60 pax indoor
 20 pax outdoor

 Price Range


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




 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 burners
Live 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

 70 pax indoor
 30 pax outdoor

 Price Range


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




 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

 60 pax indoor
 20 pax outdoor

 Price Range


8. DOORS OF THE WORLD
4 Restaurants in 1 Venue Concept
Courtyard,
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




 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

 100 pax Courtyard
 80 pax Faces & Names restaurant
 40 pax Coffee Shop
 80 pax Cayotee Uglee & 100 pax rooftop covered bar extension

 Price Range


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

 Full bar, with Traditional Indian Bevy

 Location
 Ideal for Residential

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




 Space Required

 90 pax indoor
 30-40 pax outdoor

 Price Range



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.

48
 Honors from WSET UK; Wine and Spirit Advanced Education Confidential Information



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 , Elite Hospitality , Bombay Palace , New York
Dubai Bahrain
Among the 10 Best Resorts in Embassy Club, Abu Dhabi
50 the World Confidential Information


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




Taj Group of Hotels , India One & Only Royal Mirage , Dubai UEI Global Education India
53 Among the 10 Best Resorts in the Confidential Information
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




Ramee Hotel, Dubai
Flora Park Hotel,
Dubai Masala Bay Restaurant, Taj Land’s End,
56 Mumbai Confidential Information


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 , Majorda Resort & Spa, Taj Banjara,
Bahrain Goa 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

 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


Thank You

Ashwin D’Cunha
Email: ashwinfnb@gmail.com
Mobile: + 91 9619279635


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