Hospitality expertise, from first idea to full house.
We help founders, owners and investors plan, build and run profitable restaurants, cafés, cloud kitchens, hotels and resorts.
A boutique consultancy with an operator's instincts: strategic foresight, balanced with hands-on execution.
Founded in New Delhi in 2016 and led by Cornell-certified strategist Rudraneel Singh, Inspirational Hospitality® works across business consultancy, hospitality management and project solutions.
- 2016Founded in New Delhi, trademark-registered
- 18+Food & beverage brands advised in India and overseas
- 20+Years of founder experience in global hospitality
- CornellFounder certified in Global Hospitality Management
Support at every stage.
Strategy & Feasibility
Decide what to build, where, and whether the numbers work, before you commit capital.
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Project Management & Pre-Opening
One accountable partner from drawings to opening day, for outlets and hotel pre-openings.
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Operations & Asset Management
Run properties and outlets more profitably, from SOPs to operator and vendor contracts.
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Brand, Sales & Digital
Brands guests remember, and the digital channels that keep them coming back.
Explore the service →The problems owners bring us.
Most hospitality problems are familiar. What matters is a practical, tested way through them.
Opening costs keep growing
Line-by-line capex plans and budget-friendly equipment choices, agreed before work starts.
The opening date keeps slipping
One milestone timeline, with licences and approvals sequenced from day one.
Margins are too thin
Menu engineering, food-cost and labour reviews, and renegotiated vendor contracts.
Service is inconsistent
Written SOPs for every department and training that makes them stick.
Guests don't come back
A clearer brand, a better guest journey, and CRM and loyalty that bring guests back.
A property is under-performing
Operations audits, repositioning and contract management for resorts and budget hotels.
Assess. Recommend. Implement. Review.
Assess
We start with the facts. For a new project: concept, site, market and budget. For an operating business: an audit of operations, costs, team and guest experience.
Recommend
A clear, prioritised plan you can act on, with what to change, what it will cost, who does what and by when.
Implement
We work alongside your team to make the plan happen, from licences and fit-out to hiring, training, SOPs and vendor contracts.
Monitor & review
We track the agreed KPIs, review results with you regularly and adjust, so improvements last after we step back.
Our job is to inspire, elevate and deliver. A great idea only matters when it opens on time, on budget and full of guests.
- Cornell University School of Hotel Administration: Global Hospitality Management certification
- 20+ years of hospitality experience in India and overseas
- 18 F&B brands advised on concept, menu engineering, turnaround and market entry
- Trademark-registered firm since 2016
Ideas and guidance.
Opening a restaurant in India: the licence checklist
The approvals most food businesses need, roughly in the order you should start them, and the mistakes that delay openings.
QSR, café, cloud kitchen, kiosk or food truck: choosing your first format
Each format has a different investment, risk and lifestyle. A practical comparison to help you choose.
Menu engineering: the four-box method that protects your margins
How to sort every dish by popularity and profit, and what to do with each group.
Ready to turn your restaurant or hotel plan into reality?
Tell us where you are and what you want to achieve. We'll suggest the most practical next step.