Mr. Rahul Bhatia
Hey there! I am Mr Rahul Bhatia the Founder & Director of PHR Restaurant Consultant & Management am a Post Graduate who have started the career working for big Chains of Hotels & Restaurant as a Chef and Gradually became the Head of Research in Projects during my Journey of 10 Years .I am the Award Winning Consultant for the Hospitality in year 2016 & 2019 for my outstanding contribution for my industry.I am also one of the most invited speaker on Restaurant Forums & News Paper and I am in the Committee of Consultant of International Hospitality Alliance to get latest updates of the industry future trends.
Mr Rakesh Mewada
A post graduate in the field of design arts.Has immense knowledge in space designing ,including HVAC and Fire safety norms.Has rich experience to convert assumtions in feasible design streams.
Mr. Abhijeet Salvi
Abhijeet is a diversified Experienced F&B Manager who heads the F&B operations for delivering hassle free Service & F&B production . He forecasts, plans and manages all F&B orders, staff and finance. His goal is to maximize sales and revenue through customer satisfaction and employee engagement.
Mr. Akshay Kingrani
Creative Content & Business Development
A Post Graduate in the field of Commerce & Business Economics. He headsCreative Content& Business Developmentfor the company. Akshay takes care of the Biz tie-ups , Research & Development and Master Alliances for the company. He is a Hawkeye in every turnkey projects associations..
Mr. Nikunj Lakhani
A creative designer by profession with prior work experience with multi-national organization. He heads the designing part of our organization to produce creative menu cards, logos, sign ages, websites, tent cards, social media campaigns and online reputation management, etc.
Chef Javed is Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for all our Restaurant & Hotel projectsAdditionally responsible for the smooth running of the kitchen and managing areas of food costs control, wastage control, hygiene practices and training within the kitchen.