Our services
Everything between the idea and a full dining room
Three programmes, one team: the culinary programme builds the menu and kitchen, the beverage programme builds the bar, and operations and manpower builds the people and systems that run the venue.
- programmes
- 3
- months to open
- 6 to 9
- months support
- 12
What we do
Pick the piece you need, or the whole launch
Table & Fork provides restaurant consulting in Delhi NCR, Pune and Bengaluru across three programmes: a culinary programme (menu research and development, kitchen design compliance, sourcing and chef training), a beverage programme (bar concept, cocktail menu, vendor coordination and bartender training) and operations and manpower (SOPs, admin training and recruitment for kitchen, service and beverage). A full-service restaurant typically opens six to nine months after the concept is signed, and every launch includes twelve months of post-launch support.
Scope and timelines reviewed 29 October 2026.
Restaurant ConsultingConcept development, operations design and launch support for full-service restaurants.Learn more 
QSR ConsultingQuick-service restaurant setup, throughput design and unit-economics modelling.Learn more 
Brewery ConsultingBrewery and taproom concept, equipment planning and beverage operations.Learn more 
Cafe ConsultingCafe concept, menu, bakery programme and daypart operations.Learn more 
Cloud Kitchen SetupDelivery-first kitchen layout, aggregator strategy and packaging design.Learn more 
Menu EngineeringMenu design, costing, pricing architecture and margin optimisation.Learn more 
Commercial Kitchen DesignKitchen and floor layout, equipment specification and workflow zoning.Learn more 
Staffing and TrainingKitchen, service and beverage recruitment, orientation and SOP training.Learn more
Culinary Program / Advisory
Menu research and development, kitchen design compliance, food trials and the sourcing and training that gets a kitchen ready for opening day.
Ask about this programmeResearch and Development
- Design compliance check
- Menu
- CCG finalisation
- Food trials, tasting and presentation
Sourcing and Coordination
- Kitchen equipment
- MEP and HVAC
- Crockery and cutlery
- Food packaging
- Raw material vendors and suppliers
- Photography and marketing assistance
- Small tools and modern tools
Training and Orientation
- Recipe
- Hygiene
- Job responsibilities
- Store and inventory management
Cocktail / Beverage Program
Bar concept, cocktail menu development, trials, vendor setup for equipment and glassware, and bar team training.
Ask about this programmeResearch and Development
- Design compliance check
- Menu draft
- Trials and presentation
Vendor Coordination
- Equipment
- Glassware
- Packaging
- Raw material and supply vendor setup
- Styling, photography and marketing
- Small and modern tools
Training and Orientation
- Recipe development and standardisation
- Hygiene
- Job responsibilities
- Store and inventory management
Operations, Admin and Manpower Recruitment
Service standards, SOPs and complaint handling, plus department-wise recruitment for kitchen, service and beverage teams with one year of post-launch support.
Ask about this programmeOperations / Admin Training
- Basic F&B communication
- Service standards and checklist
- Complaint prevention and handling system
- Menu
- Grooming and hygiene
Manpower Recruitment: Kitchen, Service, Beverage
- Detailed department-wise staffing plan sized to the venue, service level and forecast occupancy
- Organisational charts with reporting hierarchy and job descriptions for each role
- Talent sourcing through industry networks, recruitment drives and partnerships
- Screening and shortlisting of candidates for key operational and managerial roles
- Salary benchmarking and offer structuring to attract and retain talent
- Offer letters are issued by the client's own HR team
- Candidate CV sourcing and screening
- Housekeeping and utility staff sourced through specialist local agencies
- Post-launch support for 1 year
How a launch runs
From signed concept to opening day in six to nine months
A QSR or cloud kitchen usually opens in three to four months. A brewery takes roughly twice as long as a restaurant.
- 014 to 6 weeks
Concept and feasibility
Catchment study, format and price point, capex and break-even model. The desirability, feasibility and sustainability test.
- 024 to 8 weeks
Menu and bar programme
Recipe development, costing to the gram, trials, tasting and presentation. Cocktail and beverage menu built alongside.
- 038 to 12 weeks
Design and kitchen build
Kitchen and floor layout, equipment specification, MEP and HVAC coordination with your architect and contractor.
- 044 to 6 weeks
Licensing
FSSAI, health and trade licence, fire NOC, GST, shops and establishment, and excise where alcohol is served.
- 053 to 4 weeks
Recruitment and training
Department-wise staffing plan, sourcing and screening, SOP and service-standards training for kitchen, service and bar.
- 0612 months
Launch and one year of support
Soft launch, opening, then costing revisions, retraining and menu adjustments as the real sales mix comes in.
Start a project
Tell us the format and the city
We will scope the programme you need, stage by stage, with a fixed fee for concept and feasibility.
Delhi NCR | Pune | Bengaluru. Pan-India projects case by case.