Highway Dhaba Project Consultant
Budget: ₹1,500 – ₹12,500 INR
I’m setting up a dhaba-cum-restaurant on a busy state highway and need expert guidance to shape every customer-facing aspect before doors open. The space has to welcome the full flow of road traffic—local commuters, families on weekend drives, truckers making long hauls—so an inviting, functional concept is critical.
Menu Planning
I want a balanced “mix-bag” card: authentic local favourites that comfort travellers plus quick-turn fast-food items for those in a hurry. The work includes defining the core dishes, portion sizes, costing, suggested selling prices, and a prep workflow that can handle both peak surges and quieter hours without food wastage.
Interior Design
The dining area must feel warm and rooted in local character yet stay practical for high turnover. Guidance is needed on layout, seating mix (indoor, covered outdoor, standing counters), lighting, signage, colour palette and easy-to-maintain finishes. Budget-friendly materials sourced locally are preferred.
Staff Training
Once hiring is done, I’ll rely on you to draft role-wise SOPs, train kitchen and floor teams on recipe consistency, hygiene, upselling and customer service geared to a fast-moving highway crowd. A brief training manual and on-site walkthrough sessions will complete this part.
Deliverables
• Detailed menu with costing sheet
• Scaled interior layout, mood boards and material specs
• Staff SOP handbook and two days of on-site training
I already have the plot and a basic structural plan; your input starts from concept refinement and runs through launch day readiness. If you’ve steered similar roadside eateries, I’d love to see examples in your proposal so we can get rolling quickly.
Menu Planning
I want a balanced “mix-bag” card: authentic local favourites that comfort travellers plus quick-turn fast-food items for those in a hurry. The work includes defining the core dishes, portion sizes, costing, suggested selling prices, and a prep workflow that can handle both peak surges and quieter hours without food wastage.
Interior Design
The dining area must feel warm and rooted in local character yet stay practical for high turnover. Guidance is needed on layout, seating mix (indoor, covered outdoor, standing counters), lighting, signage, colour palette and easy-to-maintain finishes. Budget-friendly materials sourced locally are preferred.
Staff Training
Once hiring is done, I’ll rely on you to draft role-wise SOPs, train kitchen and floor teams on recipe consistency, hygiene, upselling and customer service geared to a fast-moving highway crowd. A brief training manual and on-site walkthrough sessions will complete this part.
Deliverables
• Detailed menu with costing sheet
• Scaled interior layout, mood boards and material specs
• Staff SOP handbook and two days of on-site training
I already have the plot and a basic structural plan; your input starts from concept refinement and runs through launch day readiness. If you’ve steered similar roadside eateries, I’d love to see examples in your proposal so we can get rolling quickly.