AbokadoAll-day café
Hospitality · Restaurants · F&B
Mitesh
Rangras — hospitality consultant, chef.
Restaurants that work as beautifully as they taste.
Restaurant & kitchen consultant[01]
I have worked both sides of the pass — as an operator who built a restaurant company to seven restaurants and 300 staff, and as a consultant to 50+ clients across India. Good food gets people through the door. Good systems keep the restaurant alive.
Worked with
Restaurants, brands & projects[02]
Abokado
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Own brand · All-day caféBandra West, Mumbai
The Penang Table
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Own brand · MalaysianBandra West, Mumbai
Sushi Toshi
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Own brand · JapaneseMumbai
Dimsum Panda
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Own brand · Pan AsianMumbai
Lemon Leaf
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Own brand · SID HospitalityMumbai
Pot Pourri
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Own brand · World cuisineMumbai
Aoi
View Case
Own brand · Japanese caféMumbai
Soy Street
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Own brand · Pan AsianMumbai
Tight
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Own brand · SID HospitalityMumbai
Nine restaurants and brands of my own, and fifteen more built, shaped and strengthened as consultant — across Mumbai, Goa, Pune, Indore and Nagpur.
Start a projectWhat I do[03]
Concepts & Menus
Kitchens & Operations
Teams & Systems
Good Food Gets Them Through the Door. Good Systems Keep the Restaurant Alive.
[04]
Twenty-five years in the kitchen.
Eight of them advising other people's.
“At Abokado, we celebrate the versatility of avocados by fusing Japanese and global flavors.”
Mitesh RangrasChef & Co-founder, Abokado
[05]
How we can work together.
- Concept creation
- Menu design — kitchen & bar
- Recipe development
- Kitchen design
- Supply chain & vendor tie-ups
- Procurement — equipment, tools & crockery
- Quality & hygiene audits
- Food styling & photography
- Costing & recipe standardisation
- QSR & delivery-kitchen models
- Central kitchen planning
- Restaurant management systems
- Menu engineering
- Remote & on-site reviews
- Everything in Consulting
- Manpower planning, recruitment & training
- L&D — training & team building
- Operations management
- P&L, budgeting & cost control
- SOPs & policy formation
- Owner & stakeholder liaison
- Agency & vendor appointment
- Pre-opening critical path
- Equipment specification & procurement
- Launch & first-service support
- Post-opening audits
- New-format evaluation
- Ongoing advisory
[06]
Clear answers. No surprises.
Kitchen design, menu design for both kitchen and bar, manpower planning, recruitment and training, procurement of equipment, tools and crockery, daily liaison with owners, vendor and agency tie-ups, P&L budgeting and cost control, and policy formation. That was the full scope on Rockpool at The W Hotel in Goa.
Mumbai, Goa, Pune, Indore and Nagpur, and further across India — 50+ clients over eight years of consulting. My first international project is in Spain.
Regional Indian, Pan Asian, Japanese, Chinese and Thai. I have run Japanese, Nikkei, Malaysian, dim sum and world-cuisine kitchens, and continue to cook in them.
Both. I built a restaurant company to seven restaurants, 300 employees and 20+ CR turnover, and spent eight years as Director of Cuisine & Operations at SID Hospitality. Since 2022 I have co-founded VM Hospitality, which owns and operates Abokado.
Yes — QSR models, delivery kitchens, central kitchens, frozen food manufacturing, banquets and convention centres, and restaurant management systems. VM Hospitality manufactures frozen dimsums and momos supplying chains, caterers, QSR outlets and 5-star hotels across Maharashtra.
A three-year degree in Hotel Management & Culinary Arts from IHM Ahmedabad, then hotels, cruise lines and restaurants globally before moving into ownership and consulting. Twenty-five years in professional kitchens.