Developing a strong brand is a critical step for every organization. It helps convey what customers can expect from your products and services, as well as the key traits that set you apart from your competitors. Defining your brand is like a journey of business self-discovery in which you identify your core values, your ultimate goals, and how you want others to perceive you.

HDC’s creative services team works with organizations launching an event, program, or division to develop a memorable and compelling brand identity. Our process includes:

• Marketing & Promotional Strategy
• Employee Training & Development
• Theme Costing & Development
• Operations & Manpower Planning
• Policies & Procedure Development
• Press Releases
• Equipment Procurement
• Administrative Management
• Shop & Interior Design
• Menu Engineering
• Sales & Marketing Data Analysis

HDC is an expert in the field of Hospitality concept development, management and consultancy. From idea to inauguration and beyond, HDC helps you in every step of the way to make your dream concept a reality. HDC has conceptualized and developed many famous and unique hospitality perceptions in the Middle East. HDC has experience in bringing any hospitality concept to life.

Equipped with sound market information, customer knowledge & study and strategic analysis, your hospitality concept is developed and nurtured to not only fulfill and satisfy the target market but also to ensure swift return on investment and profit maximization while maintaining high standards of quality, integrity and growth.

At HDC, developing a new restaurant concept is a collaborative process that connects your vision with our experience and industry expertise.

HDC works to fully understand your thoughts and objectives, whether developing a scalable concept for growth or a single-unit operation. With a pulse on the latest food trends, growing markets and successful concepts in every service category and cuisine, we will research and recommend a list of "must-see" competitive and on-trend concepts in specific markets. Each restaurant on the tour is carefully selected to provide unique learnings—from pricing strategy and decor to service touch points—and to survey the existing restaurant landscape and any potential voids in the market.

Throughout the "Discovery Tour," HDC provides conceptual, operational and financial insights, sharing high-level strategies and big ideas that will enable your restaurant to have a unique competitive edge. In an effort to define your restaurant—its food, service and design strategies; check averages, dayparts and much more—you will then experience a brand positioning and strategic planning session to define as a group a viable restaurant brand that connects with guests and boasts a financial model that works.

HDC’s team of culinary experts has created thousands of menus and menu items for independent and multi-unit concepts. Menu creation is a balancing act where items must be at once craved, driving guest loyalty, and profitable.

HDC 's work has spanned cuisines, from Middle Eastern to European, and can accommodate the most stringent dietary restrictions. HDC first begins with a high-level menu spine, featuring categories and approximate item counts.

Working closely with the entrepreneur or operator, HDC then enters research & development mode where we work in a test kitchen using appropriate raw material to create menu selections that deliver the "wow" in flavor and visual appeal while considering targeted food cost, profit contribution and the potential for consistent execution.

Successful brands are built on a unique point of differentiation that is strongest when reinforced by all elements of the guest experience. Whether the goal is to develop an entirely new restaurant brand, increase sales and profitability or maximize marketing opportunities, it is HDC’s mission to translate the brand positioning across a concept's food, beverage, facility and service strategies.

HDC can work closely with a client's agency and designer or can provide seasoned experts to create and manage the brand's execution in the following ways:

• Brand Identity (Logos, Color Palette, Typography, Signage, Brand Style Guide)
• Identification of Core Values
• Brand Discovery (Setting the Vision, Articulating the Values, Defining the Culture)
• Brand Strategy (Positioning, Brand Story, Naming Systems)
• Brand Experience (Website, Collateral, Guest Experience)

HDC often equates an operation’s assessment to “take a look under the hood’, examining each moving part of your restaurant in an effort to identify what’s working and what’s not.

By performing an objective assessment of a concept, HDC can discover potential efficiencies, cost savings and improvements in the back of house, front of house and management procedures.

While each operations assessment is customized to meet the needs of each unique foodservice concept’s situation, HDC always begins by thoroughly reviewing all operational material, training documents and recipe books prior to visiting the physical restaurant space. Armed with an understanding of any outlined systems and processes, our representatives spend time onsite from pre-opening to pre-closing, to experience all dayparts, in addition to pre-preparation, shift change and end-of-day systems.

HDC will also compare any written standards to reality, noting variances as well as bringing to light any gaps in operational systems and processes. You can then expect to receive a holistic yet detailed assessment of your complete concept.

At its conclusion, you’ll walk away with a comprehensive set of recommendations that will improve operational excellence, food handling, product quality and guest satisfaction, boosting both top-line sales and bottom-line profits.

While single-unit restaurants can benefit greatly from an expert opinion and an objective outsider's view, it is critical for growing concepts to establish standardized systems and processes to efficiently and sustainably grow their brand.

The most successful companies in the world could face trouble in their business. There are many restaurant chains that faced a lot of distress even though they had been thriving at their operations. The true tragedy is when the brand completely fades away even though there might have been several ways to save it.

These organizations did not see it coming and they did not take into consideration where their market, business and consumer were headed. Restaurant turnaround requires a lot of professional discipline, financial backup and experience to lead the ship back to safety.

At HDC, we can investigate, evaluate and come up with strategic turnaround solutions that will surely help re-involve key stakeholders and get the brands back on track.

WE have created many of new restaurant around the region and we franchised most of them . Whether you’re starting your first restaurant or are a seasoned veteran brushing up on the latest tools for opening a restaurant or launching a new prototype, HDC is here to provide you the guidance and resources you need before opening a restaurant. As the restaurant industry becomes more competitive and complex with every passing year it is important to keep up with the latest best practices for opening a restaurant.

HDC understands that to help an operation meet or exceed its goals, it is critical that the right management team is in place. In filling key management positions, HDC can look outside of the business to identify manager or chef candidates, but we may find people with the requisite skills in-house, then developing a system to set them up for success in filling management roles. We find the combination of these two strategies, recruiting externally and ensuring that existing team members have opportunities for growth, is the key to fielding a superb management team that is a true asset to the operation.

Company culture is very important when delivering an integrated operation that is understood, lived and delivered. It all starts with management. Proper management gets the whole team going in the same direction and pulling at the same too.

Management should be done by objectives and not tasks. It is principal driven management that confirms the brand attributes’ execution– not just from a design or consumer point of view.

Operation runs on a shared set of goals that would have everybody centered on the team for. Management needs to stem from the brand promise that has been developed at the beginning. This would help build a team of cultured, committed and capable members ready to ensure actionable progress.

The restaurant is very complicated and our job is to ensure that you get it right from the first time. We are able to drill down to every functional area, every key performer within those to measure performance and productivity.

• Operations Audits
• Purchasing & Supply Chain
• Quality Standard Audits
• Turnarounds
• Food Cost & Quality Improvement
• Budget Variance Analysis
• Executive Management Reporting & Dashboards
• Operations Manuals

we work with you to help you gain a qualification that is relevant to your career goals. We’ll provide you with a flexible and relevant course that can be adapted to your workplace, enabling you to study during working hours without the stress of having to balance work, life and study.

All of our qualification-based courses are based with international hospitality standards that ensures consistency, high quality training and assessment services for the clients. What this means, is that you can be confident you are getting the very best education all the way through your career in hospitality.

Training and assessment is delivered face to face for each student in their local area in clustered training sessions. Students must be able to attend these training sessions to complete all units of competency. Students will be completing the theory component of this qualification in a classroom environment forming the remaining part of the training schedule.