Frequently Asked Questions

Kairos Consultancy brings together design, planning, sourcing and execution for hospitality and commercial spaces. Our capabilities include restaurant concept development, menu curation, interior design, kitchen workflow planning, customised and imported equipment supply, custom fabrication, furniture supply, civil works and project management. Each assignment has a clearly agreed scope.

Our work includes restaurants, cafés, pizzerias, commercial kitchens, cafeterias, mess facilities and institutional dining spaces. Our involvement may cover a specific requirement or a broader combination of design, supply and execution services.

Yes. You can engage us for an individual requirement, such as workflow planning, equipment supply or furniture sourcing. You do not need to appoint us for an entire project. We define our responsibilities around the services you require.

A turnkey assignment brings an agreed package of design, sourcing and execution under a coordinated delivery arrangement. Inclusions vary by project. The scope, exclusions, responsibilities, approval process and handover requirements should be established before work begins.

Yes. Concept development and menu curation can form part of our restaurant assignments. These services can be considered alongside the design, kitchen requirements and execution scope to develop a coordinated project brief.

Yes. Our project experience includes institutional dining and galley facilities. Depending on the assignment, our involvement can include kitchen workflow planning, equipment supply, civil works, exhaust and fresh air systems, and furniture supply.

Yes. We supply customised and imported equipment according to the assignment’s requirements. Selection depends on the intended use, operating demand, available space, utilities and support requirements. Not every item needs to be customised or imported.

Yes. Equipment requirements can be considered alongside your menu, preparation methods, expected demand and kitchen workflow. The aim is to identify equipment suited to the operation and site rather than select items from a catalogue without a clear brief.

Yes. Furniture supply and customised glassware and tableware can form part of our scope. Requirements are considered in relation to the setting, intended use and overall project brief.

Yes. Exhaust and fresh air systems can be included within the agreed kitchen infrastructure scope. Requirements depend on the cooking equipment, layout and site conditions and need to be assessed for the individual project.

Yes. Equipment supply can be undertaken as a defined assignment. The equipment requirements, specifications and supply responsibilities need to be agreed. Installation or other associated work is included only where expressly stated in the scope.

Start with the type of project, its location and the support you need. If available, share a floor plan, site photographs, your proposed menu, expected usage, an indicative budget and your preferred timeline. You can begin a conversation even if some of these details are still being developed.

No. You can contact us while your concept and requirements are still taking shape. An initial discussion can help identify the information available, the decisions that remain open and the services required to develop the brief.

Fees and costs depend on the agreed services, project scale, site conditions, specifications and execution responsibilities. A proposal needs to be based on a clear understanding of the requirements rather than a standard package price.

The programme depends on the scope, design approvals, site readiness, procurement lead times and execution requirements. A project-specific schedule can be discussed once these factors are understood. Changes to the brief or site conditions may affect the programme.

Contact Parth Bharadwaj at connect@kairosconsultancy.in or call +91 97695 28098. You can also use the website’s existing enquiry options to describe your requirements and request a follow-up.