Hospitality Concepts Solutions Services Co. (HCSS) is a division of Peter Knipp Holdings Pte Ltd that provides complete restaurant concept development for individual operators who envision a concept, but may not possess the in-depth knowledge required for a successful venture.

People no longer go to a restaurant just for the physical restoration of energy or nourishment. They go for
- Ambience
- Quality of service
- A whole experience to satisfy the senses.
- Food enjoyment

Culinary Communications is a specialist marketing communications consultancy focused on providing high level communications support to various food and beverage operations and related companies.

This is a one-stop solution for the individual/group looking for concept development and implementation, with sound design planning, responsible budgeting and vigilant operations management.
HCSS offers:
Viable Creativity
Experienced F&B professionals handling your concepts
Remarkable attention to detail
Out of the box thinking
Uniqueness

HCSS also works closely with its division Factory Kitchen Co., which provides expertise on kitchen concepts and design.

People in Food & Beverage

In order to build an endearing and yet financially sensible establishment, we will walk you through the following:

Feasibility studies
To assess the strengths, weaknesses, threats and opportunities of any potential site.

Concept development
To develop elements such as branding, design, décor, operations, menu, beverage, service, entertainment, merchandising, furniture, equipment, etc.

Design and décor
Based on the established concept, this will be developed to create the desired ambience and appeal.

Menu concept development
To assemble a menu that complements the concept by identifying the style of cuisine, menu categories, sectional menu mix and pricing recommendation.

Equipment recommendation and procurement
This encompasses the identification of appropriate equipment, and developing a comparative analysis that highlights their advantages or disadvantages.

Operational guidelines and workflow
To develop the necessary operational standards and procedures that adhere to and complement the approved concept.

Merchandising
To explore the feasibility of various products like collectibles or gifts that could generate additional revenue and assist with brand awareness.

Marketing and promotions
Recommendations for increasing business opportunities, targeting the ideal customers and retaining loyal ones.

Human resource guidelines and development
To develop a staffing guide determining the number and type of staff required for the outlet to be operationally viable.

Financial projections
Offers a reasonable forecast and F&B analysis document to provide owners with guided support for the first and subsequent two years of operation.

Pre-opening assistance
To help solve 'teething problems' that are common with most launches.

Training
To assist and guide management on the training of their staff through talks/seminars, practical demonstrations and the development of training manuals.

Operational review
Involves the filing of reports during the first few months to highlight remedial suggestions to refine various elements of operations.