Kitchen Management

We offer world-class kitchen management services for your hotel, motel, resort, cafe, club, pub, etc.

No matter how experienced you are, managing a Kitchen can be challenging. You’ve got employees to manage, inventory to control, and customers to keep happy. You’ll also need to focus on profits and productivity.

MADCHERRY can drive up your sales, boost your productivity, and help you to manage your kitchen more effectively.

*** We only manage : Pure Vegetarian Kitchen ***

₹ 1,80,000 x 4 INSTALMENTS₹ 7,20,000ANNUAL CONTRACT
₹ 3,30,000 x 2 INSTALMENTS₹ 6,60,000ANNUAL CONTRACT
₹ 6,00,000 x 1 INSTALMENT₹ 6,00,000ANNUAL CONTRACT


  1. Commission is exclusive of tax amount.
  2. Advance payment
  3. Provided staff will be on clients / Madcherry’s payroll (as per requirement).
  4. The above fee is our commission, Salary of hired candidate will be as per position required.
  5. Madcherry Hospitality Pvt. Ltd. will manage and maintain staffing, background check, training and development, performance check, termination and replacement, daily attendance, leaves, shifts, salary, food, stay, travelling, etc. All required fees, rents, salaries and benefits will be paid by the client as per bill generated by Madcherry Hospitality Pvt. Ltd.
  6. Pilot batch of 3 months or 6 months (as per outlet requirement).
  7. After successful completion of the pilot batch we will get into an annual contract.
  8. The contract will be renewed annually.
  9. Complete kitchen management of a single outlet.
  10. The amount once paid is non refundable.
  11. Madcherry Hospitality Pvt. Ltd. will manage and maintain business aspects such as:
    • Food licenses new / renewal, legal documentation, etc.
    • Menu designing and regular updates
    • Business promotion
    • Launch new offers, schemes, etc.
    • Hiring right employees and train them
    • Employee management.
    • Attendance, Payroll, performance checks, etc.
    • Creating work schedules.
    • Ensure customers receive delicious food.
    • Dealing with customers’ complaints.
    • Managing inventory and cost.
    • Managing cash flow and budget.
    • Make sure the day to day operations run smoothly.
    • Frequent training and development sessions.
    • Create the schedule in a timely manner.
    • Know your regulars.
    • Take regular kitchen inventory.
    • Listen to staff members
    • Routinely update the offerings.