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Slide 1: Food & Beverages Concept Brainwave Hospitality
Slide 2: Executive Summary
Slide 3: Food & Beverages Concept 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
Slide 4: Concepts
Slide 5: NINA 1. NINA Indo-Euro Fusion
Slide 6: Food & Beverages Concept 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 6 Confidential Information
Slide 7: Food & Beverages Concept NINA – Indian / Asian Fusion 7 Confidential Information
Slide 8: Food & Beverages Concept NINA – Indian / Asian Fusion   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 8 Confidential Information
Slide 9: 2. ROOFTOP IN MOTION Lounge & Rooftop – Mezze & Sheesha Bar
Slide 10: Food & Beverages Concept 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   Beverage Concept 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 10 Confidential Information
Slide 11: Food & Beverages Concept Rooftop in Motion - Lounge & Rooftop – Mezze & Sheesha Bar 11 Confidential Information
Slide 12: Food & Beverages Concept Rooftop in Motion - Lounge & Rooftop – Mezze & Sheesha Bar   Space Required ~2500 square feet   Seating Capacity 60-80 pax outdoor (with covered roof)    Price Range Rs.150-800 for Food Rs.50-2500 for Beverages 12 Confidential Information
Slide 13: 3. MEDZO MEDZO Mediterranean / Live Kitchen & Roast grill MEDZO-MEDZO
Slide 14: Food & Beverages Concept 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) 14 Confidential Information
Slide 15: Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill   Beverage Concept 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 15 Confidential Information
Slide 16: Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill 16 Confidential Information
Slide 17: Food & Beverages Concept MEDZO MEDZO- Mediterranean / Live Kitchen & Roast grill   Space Required ~3000 square feet    Seating Capacity 40-60 pax indoor 10-20 pax outdoor    Price Range Rs.150-800 for Food Rs.50-2500 for Beverages 17 Confidential Information
Slide 18: 4. COCKTAIL & DREAMZ Lounge Bar and Lifestyle place
Slide 19: Food & Beverages Concept 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   Beverage Concept 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! 19 Confidential Information
Slide 20: Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place 20 Confidential Information
Slide 21: Food & Beverages Concept COCKTAIL & DREAMZ - Lounge Bar and Lifestyle place   Space Required ~5000 square feet    Seating Capacity 80 pax indoor 30 pax outdoor    Price Range Rs.150-800 for Food Rs.50-3000 for Beverages 21 Confidential Information
Slide 22: ASIA VU 5. ASIA VU Asian Modern Noodle House
Slide 23: Food & Beverages Concept 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 23 Confidential Information
Slide 24: Food & Beverages Concept Asia Vu - Asian Modern Noodle House   Beverage Concept 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. 24 Confidential Information
Slide 25: Food & Beverages Concept Asia Vu- Asian Modern Noodle House 25 Confidential Information
Slide 26: Food & Beverages Concept Asia Vu - Asian Modern Noodle House   Space Required ~2500 square feet    Seating Capacity 60 pax indoor 20 pax outdoor    Price Range Rs.150-800 for Food Rs.50-2500 for Beverages 26 Confidential Information
Slide 27: 6. BASQUE SIZZLING GRILLS Basque Spanish Cuisine - Pit Fire Cuisine
Slide 28: Food & Beverages Concept 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 28 Confidential Information
Slide 29: Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine   Beverage Concept 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 29 Confidential Information
Slide 30: Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine 30 Confidential Information
Slide 31: Food & Beverages Concept BASQUE SIZZLING GRILLS -- Basque Spanish Cuisine - Pit Fire Cuisine   Space Required ~3500 square feet    Seating Capacity 70 pax indoor 30 pax outdoor    Price Range Rs.150-800 for Food Rs.50-2500 for Beverages 31 Confidential Information
Slide 32: 7. THE MARKET PLACE – surf & turf Fresh Fish on Ice and Steak House & Grill - Sizzlers Concept
Slide 33: Food & Beverages 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 Confidential Information  33
Slide 34: Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers   Beverage Concept 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. 34 Confidential Information
Slide 35: Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers 35 Confidential Information
Slide 36: Food & Beverages Concept THE MARKET PLACE - Fresh Fish on Ice and Steak House & Grill - Sizzlers   Space Required ~3500 square feet    Seating Capacity 60 pax indoor 20 pax outdoor    Price Range Rs.150-1000 for Food Rs.50-2500 for Beverages 36 Confidential Information
Slide 37: 8. DOORS OF THE WORLD 4 Restaurants in 1 Venue Concept Courtyard, Faces & Names, Indulgence, Cayotee Uglee
Slide 38: Food & Beverages Concept 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 38 Confidential Information
Slide 39: Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept   Beverage Concept 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 39 Confidential Information
Slide 40: Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept 40 Confidential Information
Slide 41: Food & Beverages Concept DOORS OF THE WORLD - 4 Restaurants in 1 Venue Concept   Space Required ~10,000 square feet     Seating Capacity 100 pax Courtyard 80 pax Faces & Names restaurant 40 pax Coffee Shop  80 pax Cayotee Uglee & 100 pax rooftop covered bar extension    Price Range Rs.150-800 for Food Rs.50-2500 for Beverages 41 Confidential Information
Slide 42: 9. INDIAN DHABA Traditional Indian Village concept
Slide 43: Food & Beverages 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   Beverage Concept Full bar, with Traditional Indian Bevy   Location Ideal for Residential An Indian traditional concept, bringing the life & essence of India 43 Confidential Information
Slide 44: Food & Beverages Concept INDIAN DHABA - Traditional Indian Village concept 44 Confidential Information
Slide 45: Food & Beverages Concept INDIAN DHABA - Traditional Indian Village concept   Space Required ~3500 square feet    Seating Capacity 90 pax indoor 30-40 pax outdoor    Price Range Rs.150-800 for Food Rs.50-2500 for Beverages 45 Confidential Information
Slide 46: Management Team
Slide 47: Food & Beverages Concept 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 47 Confidential Information
Slide 48: Food & Beverages Concept 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    48 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. Honors from WSET UK; Wine and Spirit Advanced Education Confidential Information 
Slide 49: Food & Beverages Concept Ashwin D’Cunha ; Managing Director 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 (CoManager 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 49 Confidential Information
Slide 50: Food & Beverages Concept Ashwin D’Cunha ; Managing Director 50 One & Only Royal Mirage , Dubai Among the 10 Best Resorts in the World Elite Hospitality , Bahrain Bombay Palace , New York Embassy Club, Abu Dhabi Confidential Information
Slide 51: Food & Beverages Concept 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 51 Confidential Information
Slide 52: Food & Beverages Concept Snigdha Banerjee ; Director Operations 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 52 Confidential Information
Slide 53: Food & Beverages Concept Snigdha Banerjee ; Director Operations Taj Group of Hotels , India 53 One & Only Royal Mirage , Dubai Among the 10 Best Resorts in the World UEI Global Education India Confidential Information
Slide 54: Food & Beverages Concept 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 Confidential Information 54
Slide 55: Food & Beverages Concept Rahul Kotyan ; Food & Beverages 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  55 Confidential Information
Slide 56: Food & Beverages Concept Rahul Kotyan ; Food & Beverages Flora Park Hotel, Dubai 56 Ramee Hotel, Dubai Masala Bay Restaurant, Taj Land’s End, Confidential Information Mumbai
Slide 57: Food & Beverages Concept 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 57 Confidential Information
Slide 58: Food & Beverages Concept Shaik Mohammad Sultan ; Corporate Chef 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 58 Confidential Information
Slide 59: Food & Beverages Concept Shaik Mohammad Sultan ; Corporate Chef Elite Resort & Spa , Bahrain 59 Majorda Resort & Spa, Goa Taj Banjara, Hyderabad Confidential Information
Slide 60: Food & Beverages Concept 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 60 Confidential Information
Slide 61: Concept Positioning & Marketing
Slide 62: Food & Beverages Concept 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 62 Confidential Information
Slide 63: Food & Beverages Concept 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 63 Confidential Information
Slide 64: Development & Expansion Plans
Slide 65: Food & Beverages Concept 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 65 Confidential Information
Slide 66: Thank You Ashwin D’Cunha Email: ashwinfnb@gmail.com Mobile: + 91 9619279635 66 Confidential Information