Food & Hospitality Advisory
Advisory for hotels, resorts, restaurants, and food and beverage operations — from concept through opening and into the operational rhythm that makes a business last. Led by Divyamansingh Thakur, with 20 years of hands-on experience across two continents.
Hospitality is the one industry where the quality of presence is the product. A kitchen that produces perfect food but is managed without care will lose its team. A resort that is built to specification but opened without soul will lose its guests.
Which is why an adviser in this space cannot simply deliver a plan and step back. They must be in the room — through the opening, through the first difficult season, through the moment when what was designed meets what is real. That is the only kind of hospitality advisory worth having.
Divyamansingh Thakur
Divyamansingh Thakur grew up inside a building tradition and then went out deliberately to understand how other businesses work. IHM-trained. Resort operations in West Africa and the Andamans. Cloud kitchens. Bakery manufacturing. Hospitality consultancy across Maharashtra and Karnataka. Each chapter chosen to learn something the last one could not teach. A builder by instinct. A hospitality specialist by training.
LinkedIn Profile →Experience
What We Work On
From concept to opening — cuisine positioning, kitchen design, menu architecture, supplier selection, team structure, and the operational systems that allow a restaurant to function consistently, not just beautifully on opening night.
Building the operational backbone of a food and beverage business — standard operating procedures, cost control systems, inventory management, and the training frameworks that translate standards into daily practice.
Quick service restaurant setup from site selection through to trial production — kitchen layout, equipment specification, supplier agreements, and team commissioning.
Structured pre-opening support — F&B concept development, kitchen design review, menu engineering, team recruitment and training, and the operational readiness checks that prevent a poor first impression from becoming a lasting one.
Specialist advisory for heritage properties navigating the balance between preservation and commercial viability — programming, guest experience design, F&B concept development, and operational systems appropriate to a property with character and constraints.
End-to-end setup for bakery operations and cloud kitchen businesses — production systems, recipe standardisation, packaging, delivery partner integration, and the quality controls that allow a kitchen-first business to scale without losing consistency.
Design and implementation of HACCP-compliant food safety management systems — for new operations establishing systems from scratch and for existing operations seeking to formalise, audit, or upgrade their food safety practice.
No prepared script. No pitch. A friendly 30-minute exchange to explore whether there is something worth working on together.
Book a complimentary conversationComplimentary · 30 minutes · No obligation