RESTAURANT & HOSPITALITY CONSULTING
From the first idea to actual operations and training. A personal approach to your restaurant, its team and its next chapter.
HandbooksI turn the practical knowledge I have gained through hospitality work into clear lessons for restaurant founders and operators. These handbooks connect market choices, opening preparation and kitchen decisions—so you can develop your project with a method you can use.
Mr. Ismaeil Three illustrated handbooks · English edition
Work through the opening process with a clear sequence of decisions, documents and checks. A hypothetical bistro case shows how to turn an idea into a prepared project.
Build a credible shortlist and compare each market against your concept. Explore the conditions behind a location choice, then identify the evidence your field research needs.
Give your restaurant a clear culinary identity and translate it into daily kitchen work. Develop a focused menu, measure usable yield and test service before expanding.
The three-book collection connects market research, opening preparation and kitchen operations. Use the illustrated lessons and worksheets to turn reading into decisions for your own project.
Build a shortlist around your concept and customer segments. Test footfall, review the property's technical suitability with qualified local specialists, and compare unit economics under different scenarios before committing.
A restaurant is an art of place: local flavour, the story of the room, and the care that makes every detail belong.Mr. Ismaeil
In the United Kingdom, a concept can begin with regional ingredients, a historic dining room and the life of its neighbourhood. Preserve what gives the place character, then make the kitchen and service work today.
For a luxury restaurant, perfection lives in the small decisions: ingredient quality, timing, the table, the welcome and the consistency of the team. A strong concept respects its location and expresses it with care.
More than two decades in hospitality, shaped by the restaurant floor, the people who bring it to life and the work of building a business.
His career began in guest service at Le Bristol in Beirut. It grew through restaurant leadership in Dubai, brand management in Doha and operations in Accra and Muscat. Working across these settings brought together the needs of the guest, the demands of a busy kitchen and the discipline behind a well-run restaurant.
In Oman, that experience took on a new dimension through business ownership. He established The Chimney Cone franchise, opened two locations, developed the menu and introduced catering for events across the Sultanate.
Today, his consulting brings those perspectives together: a clear concept, a capable team and daily operations that support the quality guests experience. From the first opening to the details of an established restaurant, his work connects the idea with the people and processes that make it happen.
People. Places. Lasting experiences.
Service, care and a consistent experience.
Training that becomes part of everyday practice.
A clear connection between quality and operations.
Practical, tailored support for the needs of your restaurant.
Daily success begins with a prepared team and a clear system.
Clear management, understandable numbers and continuous improvement.
Practical solutions that help a restaurant understand, follow up and grow.
A closer look at my world in hospitality, and the people and places behind the experience.
English dubbed@dr.asmari25Use the left and right arrow keys to browse, and Enter to open the video.
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From the business behind the restaurant to the experience in front of the guest.
Restaurant and kitchen setup, menu development and the practical work of taking a concept into operation. In Oman, this included establishing The Chimney Cone franchise and opening two locations.
RESTAURANT SETUP / MENUS / OPENINGSFood cost, purchasing, inventory control and profit-and-loss management. Connecting daily decisions with the discipline a restaurant needs to perform.
FOOD COST / PURCHASING / P&LDeveloping front-of-house and back-of-house teams through training, performance measurement and consistent service standards. Experience includes leading a team of more than 72 in Dubai.
TEAM TRAINING / FOH & BOH / STANDARDSTranslating a brand into consistent food and service. Experience spans brand operations, menu engineering, marketing, events and the coordination of restaurant refresh projects.
BRAND OPERATIONS / MENU ENGINEERING / EVENTSEach place added another way of understanding people, service and the business of hospitality.
MUSCAT / OMAN
Muscat brought the perspectives of restaurant management and business ownership together. From developing menus and operations at Afandina to establishing The Chimney Cone franchise and opening two locations, the focus expanded to the whole journey of a restaurant, including catering for events.
As a business owner in Muscat, Ismaeil established The Chimney Cone franchise in Oman, opened two stores, upgraded the menu and introduced catering for events across the Sultanate.
Have a restaurant, a brand or an idea in mind? Start the conversation.
