First-time café founders
You have the idea and the passion, but not yet the numbers, the layout or the opening plan. We help you make the big decisions in the right order, before money is locked in.
Café Consultants for Setup, Menu and Operations
Open the café well.
Run it like a business.
A good-looking café is not the same as a café that makes money. Restavision helps café founders and owners get the concept, layout, coffee bar, menu, costing and daily routines right, so the café works on a busy morning as well as on opening day.
Book a free call ↗
WHO IT’S FOR
Cafés at every stage.
Coffee-led cafés
Specialty or high-volume, the coffee bar sets the speed of the whole café. We plan the bar, the drinks menu, the costing and the barista routines together.
Bakery-cafés
Baking adds production planning, display, shelf life and wastage control. We connect the bakery side to the café menu so fresh stock sells instead of being thrown away.
All-day cafés
Breakfast, lunch, evening and weekends each need the right menu, staffing and kitchen setup. We plan the dayparts so the kitchen copes and every shift earns.
Kiosks and small-format cafés
In a small space every square foot, every item and every minute counts. We keep the menu tight, the equipment right-sized and the service fast.
Existing cafés not making money
Busy but not profitable, or quieter than planned? We find where the money is leaking, from food and beverage cost and pricing to wastage and staffing, and fix the biggest gaps first.
WHAT WE DO
Café consulting, from idea to everyday.
Concept and positioning
Define who the café is for, why they come back, the price point and the service style, so every later decision has a clear brief.
Location and size check
Review the shortlisted site before you sign: footfall, frontage, seating, kitchen and bar space, power, water and drainage, and whether the rent fits the numbers.
Layout, coffee bar and kitchen equipment
Plan the counter, coffee bar and kitchen flow, and prepare an equipment BOQ around your menu and expected volumes. No vendor commission; bring your own vendors if you like.
Menu and costing
Build a food and beverage menu that sells, works at the counter and suits delivery. Standard recipes, portions, food costing and pricing for every item, so you know what each cup and plate earns.
Coffee and bakery operations
Barista routines and drink standards, milk and bean management, bakery production plans, display, shelf life and end-of-day wastage control.
SOPs and checklists
Opening, closing, hygiene, receiving, storage and service routines written for your café, with daily checklists that show what was done and what was missed.
Staff training
Practical training for baristas, kitchen and counter teams on recipes, service, hygiene and upselling, so standards hold when you are not there.
Pre-opening and launch
Vendor coordination, menu trials, staff readiness, soft opening and handover, brought together in one opening plan with clear owners and dates.
For the wider launch process, see setup and launch consulting; for deeper menu work, see menu engineering and food costing.
HOW WE WORK
Four steps to a café that runs well.
01
Understand
Your café idea or current café, your numbers, your team and what needs fixing.
02
Build
The concept, layout, menu, costing, SOPs and checklists your café needs.
03
Implement
Trials, training and launch support with your team, on the floor.
04
Improve
Review sales, costs and feedback, correct the gaps and plan the next step.
What it costs.
Café consulting starts from ₹50,000, depending on the scope of work. A focused job, such as menu costing or an SOP set, costs less than a full café launch. Bigger, longer projects are best on a retainer, for ongoing handholding.
What to bring.
Your café idea or current menu, the site or shortlisted locations if you have them, your budget range and target opening date. For an open café, bring recent sales, purchase bills and staff numbers.
The first call is free and helps us agree the scope. See what consulting costs and what changes the fee.
Café consulting questions.
What does a cafe consultant do?
A cafe consultant helps you turn a café idea into a business that works every day. That covers the concept, location and size check, layout and equipment, the food and beverage menu and its costing, coffee and bakery routines, SOPs, checklists, staff training and the opening plan. For a café that is already open, the work starts with finding where money and consistency are being lost.
How much does a café consultant cost?
Café consulting starts from ₹50,000, depending on the scope of work. A focused job such as menu costing or an SOP set costs less than a full café launch. Bigger, longer projects are best on a retainer, so you get ongoing handholding. The first call is free and helps us agree the scope.
Can you help before I sign a lease?
Yes, and that is often the best time. We check whether the location, size, frontage, seating, power, water and drainage suit the café you want to run, and whether the numbers work, before you commit to rent and fit-out.
Do you help choose coffee machines and kitchen equipment?
Yes. We plan the coffee bar and kitchen layout around your menu and expected volumes, and prepare an equipment list (BOQ) you can take to suppliers. Restavision does not take vendor commission, and you are free to use your own vendors.
My café is open but not making money. Can you help?
Yes. We start with a short diagnostic of food and beverage cost, menu mix, pricing, wastage, staffing and peak-hour service, then agree the few changes that will make the biggest difference and help your team put them in place.
LET’S TALK ABOUT YOUR CAFÉ
Planning a café or fixing one?
Tell us your café format, stage and what you need help with.
Book a free call ↗