What We Do

Concept & Brand Strategy

We help you define a clear, profitable brand concept that fits your market, location, and budget.

Kitchen & Menu Engineering

We design kitchens and menus for speed, consistency, low wastage, and strong margins.

Staff Hiring & Training

We build reliable teams and train them on systems that work even without constant supervision.

Everything from idea to operations.

Food Trials & Recipe Standardisation

We develop and standardise recipes so every dish tastes the same, every single day.

Ordering & Inventory Systems Setup

We set up smart purchasing and inventory systems to control costs and prevent leakages.

Launch, Licensing & Scale Support

We manage the entire launch process and guide you through compliances, stabilisation, and future expansion.

You bring the idea. We turn it into a fully functional, profitable restaurant - end to end.

Proof of Work

Check for yourself

25,000+ Meals Served via Milli Meals

Through our in-house brand, Milli Meals, we have served over 25,000 meals to corporate and institutional clients.
This hands-on operational experience gives us deep insight into food quality, logistics, and consistency.
We understand real-world kitchen challenges because we face them ourselves every day.
Our consulting is rooted in execution, not theory.

₹34+ Lakhs Topline in First 6 Months – Madras Canteens

We helped Madras Canteens achieve over ₹34 lakhs in topline within the first six months of operations.
From concept development to kitchen setup, menu engineering, and launch strategy, HMBL managed the entire journey.
The focus was on affordability, speed of service, and volume-driven profitability.
This project reflects our ability to build revenue-focused, sustainable F&B formats.

55+ Brands Launched Across Multiple Cuisines & Formats

We have successfully launched over 55 F&B brands across QSRs, cafés, cloud kitchens, and dine-in formats.
Our experience spans Pan Asian cuisine, North Indian, American, Mexican, South Indian, Continental, and fusion concepts.
Each brand is built with structured systems, cost controls, and scalability in mind.
This depth of exposure helps us avoid trial-and-error and deliver faster results.

Why is HMBL Different

Built by operators. Designed for real-world F&B businesses.

We Build from Experience, Not Theory

We have built, operated, scaled, and even shut down food businesses. Our advice comes from real kitchens, real staff, and real balance sheets.

Profitability Comes Before Presentation

We focus on food cost, manpower, rentals, and margins before décor and branding. Because a beautiful restaurant means nothing if it cannot sustain itself.

Systems First. Scale Later.

We create strong SOPs, controls, and workflows before thinking about expansion. This ensures your business runs smoothly even without your daily presence.

Designed for Indian Markets & Mindsets

Our models are built for Indian customers, rentals, staff challenges, and price sensitivities. Not copied from international templates that fail locally.

We Partner, Not Just Consult

We work closely with founders from ideation to stabilisation and beyond.
Your success is directly linked to our reputation.

We work best with founders who value discipline, data, and long-term thinking over shortcuts.

Ready to Build Your F&B Business the Right Way?

Let’s turn your idea into a profitable, well-structured food business.

If you’re serious about building something sustainable, let’s start with a focused discussion.