Profitable Reality
I help restaurants, hotels, cafés, cloud kitchens and emerging food brands build profitable, standardized and high-performing operations through menu engineering, kitchen systems, food-cost control and operational strategy.
About Chef Sushanta
Chef Sushanta Barui is one of India’s most distinguished culinary strategists, bringing over 26 years of refined expertise across luxury hospitality, fine dining, and modern food business consulting. Renowned for his uncompromising standards and visionary approach, he has been instrumental in shaping high-performance kitchens and premium dining concepts across India and beyond.
His consulting expertise spans menu engineering, kitchen design, operational excellence, team capability development, and culinary brand strategy—each solution delivered with a focus on precision, profitability, and long-term scalability.
Recognized for his contributions to the culinary industry, Chef Sushanta has been honored with several prestigious distinctions, including Silver Medalist, Honorary Doctorate, Best Executive Chef (AAHAR WAYS Awards), Best Culinary Artist Award, and Author of Secrets of a Professional Chef.
Dedicated to elevating culinary standards and inspiring the next generation of food leaders, Chef Sushanta continues to create transformative, future-ready food concepts for brands across India and global markets.
Consulting Services
Comprehensive solutions tailored to your unique culinary business needs
Kitchen & Operational Audit
A fresh pair of eyes often finds what daily routine misses. I audit your kitchen operations from the ground up and give you a clear, practical action plan.
- Full kitchen & workflow assessment
- Food safety & compliance review
- Cost leakage identification
- Actionable improvement roadmap
- Scored audit report with a prioritised, tracked action plan
Business Strategy & Profitability Planning
Profit isn't just tracked—it's engineered. I convert your P&L into a disciplined operating system: diagnosing where profit leaks, redesigning costs without weakening the guest promise, optimizing revenue and pricing, and building an evidence-based case for expansion.
- P&L analysis & variance diagnostics
- Cost reduction without value loss
- Revenue & menu pricing optimization
- Expansion readiness & unit economics
Organizational Design & Leadership Structure
Strong operations depend on clear ownership. I design role structures, RACI ownership models and leadership succession pipelines so your team knows exactly who decides, who executes, and who's ready for the next level.
- Role & RACI ownership mapping
- Leadership competency & succession planning
- Supervisor transition & authority design
- Central vs. unit operating model decisions
Stage-Gate Advisory & Sign-Off
Every major decision—concept, menu, capex—deserves a structured go/no-go. I run your critical milestones through a stage-gate review: evidence, risk, and a clear approve/hold/reject recommendation before you commit capital.
- Concept & design gate reviews
- Menu item stage-gate approval
- Capex / expansion go-no-go decisions
- Monthly strategy & action-log governance
Structured Packages, Measurable Results
Clear scope, tracked actions and a written report at every stage.
Cost & Profit Audit
A full review of your kitchen and cost systems, covering purchasing, yield, portioning, pricing and wastage.
- Scored audit report
- Cost leaks identified
- Payroll, prime cost, discount and aggregator commission review
- Prioritised action plan with owners and dates
Menu & Kitchen Fix
We act on the audit findings so improvements actually reach the plate and the bottom line.
- Menu engineering and repricing
- Standard recipes with costing
- SOPs, workflow and team training
- Follow-up visit to check the changes hold
Monthly Monitoring
Ongoing monthly review for 3, 6 or 12 months so gains don't slip back.
- Food cost and variance review
- Action progress tracking
- Written monthly MIS and progress report
- Targets set for your type of restaurant
- Quarterly review of results
Frequently Asked Questions
Who do you work with?
Restaurant owners and operators across India, from a single outlet to a growing business, who want better cost control, a stronger menu and a smoother kitchen.
What does the cost and profit audit cover?
Food cost, prime cost, payroll, discounts and aggregator commissions, followed by a written report that shows where money is leaking and what to change first.
How will I know the changes are working?
You receive a written monthly MIS and progress report, a follow-up visit to check the changes hold, and a quarterly review of results against targets set for your type of restaurant.
How do I get started?
Call or WhatsApp 9822956401, or write to info@chefsushantaconsulting.com. We discuss your restaurant, and I recommend the package that fits.
Can I see the services in detail?
Yes. You can download the brochure for the full list of services and packages.
Areas of Expertise
Diverse experience across all sectors of the food service industry
Ready to Elevate Your Culinary Business?
Let's discuss how professional chef consulting can transform your operation and drive sustainable success.
Frequently Asked Questions
Answers to the questions I get asked most often about working together.
Brand Alliances
Strategic Collaboration
Strategic Collaboration
Strategic Collaboration
Strategic Collaboration
Strategic Collaboration
Strategic Collaboration
Culinary Partner
Founder & Principal Consultant
Get In Touch
Ready to take your culinary business to the next level? Let's start a conversation.
Why Choose Professional Consulting?
- Save time and money with expert guidance
- Avoid costly mistakes in menu and operations
- Increase profitability and efficiency
- Stand out in a competitive market