Project & Operational Introduction

With over 17 years of hands-on experience in the hospitality industry, this consultant specializes in transforming concepts into successful, high-performing ventures. From initial project planning, feasibility analysis, and brand positioning to seamless execution and operational excellence, they provide end-to-end solutions tailored for hotels, resorts, food courts, and restaurants. Their expertise lies in optimizing processes, enhancing guest experiences, and driving sustainable profitability. By leveraging certified strategies, industry best practices, and innovative, result-driven solutions, they empower hospitality businesses to achieve efficiency, maximize revenue, and build a strong foundation for long-term growth and success in a competitive market.

           Professional
            Experience

Project planning and setup of hotels (up to 3-star), resorts, world-class food courts, and multi-cuisine restaurants, followed by expert guidance to achieve profitability goals and ensure smooth day-to-day operations. Services include food cost control, yield management, strategic menu planning, menu engineering, and development of certified recipes to maintain consistency and quality. Strong focus on efficient store management and inventory control systems to reduce wastage and optimize resources. Additionally, comprehensive business planning and innovative marketing strategies are implemented to enhance brand visibility, increase customer footfall, and drive sustainable revenue growth while maintaining operational excellence and long-term success in a competitive hospitality market

               Area of Expertise

Project planning at the initial stage with a strong focus on concept development and feasibility. Expert guidance on licensing, statutory approvals, and regulatory compliance to ensure smooth project execution. Detailed facility and space planning, including efficient kitchen planning and equipment layout drawings. Comprehensive menu planning with accurate recipe costing and profitability analysis. Implementation of robust systems and processes, along with well-defined operational planning and SOPs. Specialized food and beverage management to enhance service quality and customer experience. Conducting operational audits to identify gaps and improve performance. Strategic marketing support including food festivals, promotions, and business plan development to drive revenue growth and brand visibility.

Projects undertaken as consultant

Desi Vibes Noida
*Dhaba 61 Mile Stone
Hotel Ambience
Hotel Golf View
Sona Rupa Restaurant
Indus Flavour
Alka Motel (Resort)
Kabbab Gali
City Of Romance
Mumbai Matinee

Projects undertaken as consultant

Dockyard
Food Boulvard-1
Highway Masala
Las Vegas Cafe
Food Boulvard-2
Food Boulevard-3
NYC & Central
FoodUnjoned Hospitality Goa

Our Services

Kitchen Operations & Food Cost Control

Food cost control in restaurants involves monitoring ingredient usage, minimizing waste, managing inventory efficiently, and standardizing recipes to maintain profitability while ensuring consistent quality and portion control.

      Certified Recipies

Certified recipes in hotels and restaurants are standardized, approved preparation methods with exact ingredients, portions, and procedures, ensuring consistent taste, quality, cost control, and efficient kitchen operations across all service staff.

Yield Managment

Yield management in hotels and restaurants involves adjusting pricing and availability based on demand, seasonality, and customer patterns to maximize revenue, optimize occupancy, and ensure efficient use of resources.

Restaurant Sales and Marketing Strategies

We provide restaurant sales and marketing strategies including branding, digital marketing, promotions, menu positioning, customer engagement, and data-driven campaigns to increase footfall, boost revenue, and build strong customer loyalty.

Restaurant Business Plan

We provide an extensive restaurant business plan covering concept development, market analysis, menu engineering, cost control, staffing, operations, and financial projections to ensure sustainable growth and long-term profitability.

Hotel Operations & SOP Setup

Audit daily operations and implement clear SOPs, service standards, and quality checks to improve consistency and guest satisfaction.

Operational Audit Of Selected Recipes

Operational audit of selected recipes evaluates ingredient usage, portion sizes, preparation methods, and costing accuracy, ensuring consistency, minimizing wastage, controlling costs, and improving overall kitchen efficiency and profitability.

Kitchen Staff Training

Food cost control in restaurants involves monitoring ingredient usage, minimizing waste, managing inventory efficiently, and standardizing recipes to maintain profitability while ensuring consistent quality and portion control.

Store Managment

We do store management, including inventory control, stock rotation, procurement planning, and waste reduction, ensuring accurate tracking, cost efficiency, and smooth supply operations for hotels and restaurants.

TESTIMONIALS

Boutique Hotel Owner

Mr Harjinder Singh General Manager.

​"The strength of my professional career is rooted in the powerful lessons I learned while working under Vijay Arora sir. His ability to navigate the complexities of the service industry with precision and authority gave me the 'strong knots' and unwavering resolve I carry today. His guidance is the gold standard for anyone seeking to dominate this field."

Restaurant Founder

Mr Pawan Kumar

I had a chance to meet Mr. Arora regarding opening of my restaurant. I found him a very sincere and dedicated on his work and his admire his deep knowledge about this hospitality industry may be new upcoming project or already operational. I strongly recommend him as a project & Operational consultant for hospitality projects to others.

Boutique Hotel Owner

LAS VEGAS Restaurant

Vijay Arora’s consultancy transformed our restaurant. His menu, cost control, and training strategies boosted efficiency, multiplied sales, and significantly improved our overall profitability.

New Hotel General Manager

Daksh Hasija Hotel Owner GURUGRAM

Mr. Vijay Arora offered practical, structured guidance across food costing, kitchen design, staffing, and menu engineering. His real‑world insights strengthened our operations. Highly supportive and knowledgeable—strongly recommended for F&B consultation.

New Hotel General Manager

Mr Mohit Lal. Marketing Assistant

Vijay Arora has been our trusted Operational Consultant since the Mumbai Matinee days. His industry experience and his team’s dedication have strengthened our operations, systems, and business growth. His strategic insights, practical approach, and commitment to excellence have improved efficiency, elevated service standards, and driven sustainable success

Restaurant Founder

Mr Balwan Singh Ex GM FOOD BOULEVARD

Working with Mr. Vijay Arora was easy and comfortable. His clear planning and smart use of every inch of hotel, restaurant, and food‑court space stood out. Highly punctual and dedicated to his work.