About Table & Fork

Chefs, mixologists and operators who have opened 100+ venues

A restaurant consultancy founded in 2016 by Chef Jiten Singh. Based in Delhi NCR, Pune and Bengaluru, working across India.

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founded: 2016
projects: 100+
specialists: 10

Delhi NCR | Pune | Bengaluru

100+ Projects

Who we are

Advice you can cook, pour and run

Every consultant on the team has run the kitchen, the bar or the floor they now advise on. That is the difference between a plan on paper and a venue that trades.

Based in: Delhi NCR | Pune | Bengaluru
Formats: full-service, QSR, breweries, cafes, bars, cloud kitchens, hotel F&B
Scope: concept to one year after opening

Table & Fork is a restaurant consultancy and F&B consulting firm based in Delhi NCR, Pune and Bengaluru, helping food and beverage entrepreneurs launch and grow successful venues. Over more than 10 years we have delivered 100+ projects and worked with 50+ brands across full-service restaurants, QSRs (quick-service restaurants), breweries and cafes.

Our services cover the full lifecycle of an F&B business: concept development and brand positioning, menu engineering, kitchen and floor layout design, staffing and training, operations setup and marketing strategy. Whether you are opening your first restaurant or scaling an existing brand into a new city, our team brings hands-on operational experience, not just advice on paper.

We work pan-India, with dedicated teams covering Delhi NCR, Pune and Bengaluru. Get in touch to discuss your project.

We are a consulting firm with over 21 years of combined F&B experience. We provide innovative restaurant concepts, food and beverage execution, wine solutions, operational processes, marketing strategies and staff training. We focus on profit-making plans for our clients, with an emphasis on return on investment and on keeping capital and operational expenses in check.

Our method

Three steps for Proof of Concept

Desirability | Feasibility | Sustainability

01
Desirability
Is there a guest for this concept in this catchment, at this price point? We test the idea against the local market before any money goes into fit-out.
02
Feasibility
Do the numbers work? Capex, menu costing, staffing, rent and covers are modelled so you know the break-even before you sign.
03
Sustainability
Will it still work in year two? We plan for staff turnover, sales mix shifts and menu refreshes so the venue holds up after the launch buzz.

Founder

Leadership

Chef Jiten Singh

Founder and Culinary Director

After working with established brands such as Old World Hospitality, Amour Bistro and Olive Bar and Kitchen for over 21 years, Jiten founded Table & Fork in 2016. He has conceptualised and reconceptualised several brands and curated menus for some of the best restaurants across the globe.

Talk to the team

The team

People who have run the kitchens and bars they advise on

Anthony Philip S.
Operations and Concept
A WSET Level 3 wine connoisseur, mixologist and seasoned hospitality professional. Anthony has worked for over a decade and a half with renowned brands including Diva, Olive Bar and Kitchen, Town Hall, Amour, Jimmy Boi, Gaylord Mumbai and Ghetto. His eye for detail and his strategy for restaurant and hotel F&B service operations have been instrumental in our clients' success.
Chef Cyprian J. Fernandes
Progressive Cuisine
Cyprian's previous assignments with Ek Bar, Olive Bar and Kitchen, Park Hyatt and Renaissance Mumbai shaped a career built on excellence. His dynamic approach to progressive cuisine, modern cooking techniques and whole-hearted determination on every project has won us many accolades and many ventures delivered on time.
Chef Shazad Ali
Indian and Awadhi Cuisine
Shazad comes from a lineage of fine chefs from Awadh. His passion for food and his attitude of being a student for life make him almost indispensable in the team. His experience spans Veda New Delhi, Zambar Gurugram, Trishna Mumbai and Kwality New Delhi, and his sense of spice composition covers everything from Awadhi to south coastal cooking.
Chef Akshat Mallik
Kitchen Projects
After working with some of the best brands in the industry, Akshat's last assignment was as Sous Chef at Taj Palace, New Delhi, where he worked at the country's most awarded restaurants including Orient Express and Kafe Fontana, and was part of the pre-opening team of the Vietnamese restaurant Blue Ginger. His enthusiasm and energy for bringing up any kitchen project are commendable.
Rishab Vasdev
Mixologist
Rishab has helmed the bars at cutting-edge venues such as Hard Rock Cafe, Social and Last Call in New Delhi. His core expertise lies in pairing flavours in cocktails, with proven modern and molecular mixology skills.
Chef Santosh Malusare
European and Maharashtrian Cuisine
With work experience from Hotel Grant and Le Pain Quotidien, our Bombay boy handles European and Maharashtrian cuisine.
Noel Fredericks
Hotel Operations
Trained at Taj Bangalore and associated with institutions such as Treebo, Olive, Thai High and Toscana. Noel handles hotel operations and training, focusing on revenue generation and quality control procedures.
Chef Kamal
European Kitchen
Started his career from scratch at Olive Delhi and has worked with top chefs. Kamal now helms our European kitchen department.
Poonam Shrivastava
Human Resources
A commerce graduate who has worked in Italian kitchens and understood QSR standards at Pizza Hut. Poonam now handles our human resources department.