WHO WE ARE
Specializing in restaurant and hotel openings along with turnarounds for struggling or financially distressed operations, our expertise is wide ranging and includes concept development, food and beverage strategies, menu development, restaurant design and operational procedures and staff training.
WHAT WE DO
With over 20 years of solid experience in restaurant and catering operations, we leverage our resources and experience to help our clients create value and mitigate risk while recognizing each individual business’ unique perspective and hospitality experience they want to create.
Our exceptional team of seasoned restaurant professionals has immense experience in their respective fields, allowing them to bring fresh, informed ideas to our clients’ tables and help bring to life or revive sustainable brands that drive bottom line performance.
HOW WE WORK
If it's our client's first venture, we act as a leader, guiding them through the terrain of opening their first restaurant. If a client faces a distressed situation, we offer objective analysis, feedback, and solutions concerning the strengths and weaknesses of front and back of house operations, menu, and marketing strategy.
At Joss Hospitality, we have an unwavering commitment to mastering the dynamics of the hospitality industry. Together, we execute projects that express an authentic viewpoint that is efficiency-conscious and profit-maximizing.
Food & beverage product development
Delivery & catering menu development
Food & beverage sourcing and costing
Kitchen design & layout
Kitchen equipment selection
Manuals, policies, procedures, forms & checklists
Food safety audits & system development
Brand & concept development Business plan development
Menu design & development
Exterior signage design
Marketing collateral & signage
Start up and roll out
Labor & food cost analysis
Rebranding of existing concept
Chef team & mixologist consults
Interior and exterior design
Liaison for permits & licenses
Chef & Founder
Farrokh Khambata, one of the Mumbai’s most successful restaurateurs began his journey with fine food after a short stint with architecture.
After training at the renowned French restaurant Au Normandy and later at the Panorama Rue Boucicaut in Paris. A fierce entrepreneurial streak led Farrokh to launch his catering company Catering & Allied. It is today one of the most sought after catering units in India, with no location or occasion proving too small or large!
Fourteen years ago, Farrokh Khambata started Joss at Kalaghoda, Mumbai, a restaurant that in a very short span became a landmark in the city for fine Far Eastern Cuisine.
After the tremendous success of Joss and Catering & Allied, Farrokh then introduced Amadeus at the NCPA, in July 2011. Amadeus with its new age Mediterranean, Levantine & Spanish cuisine was another first in the city. The lounge bar at Amadeus is a stylish place to unwind over signature cocktails and live music, and then came the classy yet casual Café at the NCPA in January 2012.
September 2012, saw Farrokh go back to his original love: Far Eastern cuisine. After several trips to the region and research, experimentation and interaction with chefs from Vietnam, Hongkong and Singapore, Farrokh presented yet another labour of love “Umame” at the heritage structure of Eros Cinema, Mumbai.
2016 saw Farrokh Khambata bring to Dubai - JAAN at the Penthouse. JAAN is a Modern Tapas bar and restaurant serving progressive Indian cuisine. A modernist reinterpretation of Indian cuisine using the very best world produce paired with exotic flavors and spices. Provocateur presentation to amuse the mind and palate. A totally new and exciting addition to the Dubai dining scene.
2017 saw Farrokh revolutionizing the food scene once again as Izaya gave Mumbai its first RobataThai dining experience. Innovation in blending together flavours and remaining true to the cuisines origins is Farrokh’s specialty.
The Research & Development Team