Established
2025
MSME- Goverment of India
Registered Enterprise
End To End Food & Beverage Solutions
Scope
OUR STORY
From the Kitchen to the Business Behind It
The Pass Project was established in 2025 as a full-service food and beverage consultancy built to support hospitality businesses from initial concept through launch, operation and growth.
As an MSME-registered enterprise under the Government of India, we combine structured professional practices with chef-led culinary insight and hands-on hospitality experience.
Our work covers concept development, menu engineering, kitchen planning, food costing, SOP development, team training, pre-opening support and operational improvement.
We collaborate with founders and operators to build hospitality businesses that are distinctive, efficient, commercially considered and prepared for sustainable growth.
"Complete food and beverage consultancy—from the first idea to everyday execution."
Purpose Behind Every Project
OUR MISSION
To become a leading chef-led consultancy recognised for elevating hospitality standards and shaping thoughtful, commercially sustainable food and beverage businesses in India and beyond.
OUR VISION
To become a leading chef-led consultancy recognised for elevating hospitality standards and shaping thoughtful, commercially sustainable food and beverage businesses in India and beyond.
Culinary Perspective
Deep culinary expertise ensures that menus and concepts are distinctive, relevant and operationally practical.
Chef-Led Thinking. Business-Focused Execution.
Commercial Clarity
Every decision is considered alongside market insight, costs, revenue potential and long-term return on investment
WHY THE PASS PROJECT
Operational
Discipline
Systems, SOPs and practical workflows create greater consistency, efficiency, quality and accountability.
End-to-End Support
From the first idea through launch and continued growth, we remain involved throughout the hospitality journey.
01
Discover
We understand your vision, market, customers, location and operational context.
A Clear Path from Idea to Execution
02
Define
We establish the concept, positioning, culinary direction, strategy and priorities.
OUR APPROACH
03
Develop
We build and refine the menus, kitchen workflows, systems and implementation plan.
04
Deliver
We support training, operational preparation, launch execution and sustainable growth.
Restaurants & Cafés
Independent restaurants, café concepts and growing dining businesses.
Built for Ambitious Hospitality Businesses
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Hotels & Resorts
Hospitality properties seeking distinctive food experiences and stronger operations.
WHO WE SUPPORT
Bars & Beverage Concepts
Beverage-focused businesses requiring concept, menu and operational development.
Commercial Kitchens
Central kitchens, cloud kitchens and catering operations requiring efficient, scalable systems.
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Food & Beverage Brands
Food manufacturers and hospitality brands developing menus, products and culinary experiences.
Led by Chef Ajai Sharma
Chief Bawarchi
Chef Ajai Sharma brings international culinary training, restaurant experience and practical business understanding to every engagement. His approach combines cultural curiosity and culinary creativity with the systems required to build distinctive, commercially sustainable hospitality businesses.
