Nitin tewari

• Conceptualised the Beverages of the outlet to match the fun young regional Indian theme of the restaurant
• Trained the staff on beverage service
• Placement of bar staff

• Remotely guided the team on executing the programme (due to the pandemic)
• Created the beverage menu to match the theme & philosophy of the restaurant & bar
• Curated glassware and barware from India

• Conceptualised a classy yet young cocktail menu
• Designed the bar & it's beverage programme
• Trained the staff
• Launched the menu

• Created a cocktail focused neighbourhood bar
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.

• Setting up the bar.
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.

• Conceptualised the beverage programme of the bar.
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the philosophy

• Put together a bar team and set up the bar.
• Devised the menu to showcase India through and through, drawing inspiration from Indian history, culture,tradition and habit while using locally sourced fresh produce.
• Awarded as India's best cocktail bar.
• Among the top 9 bars mentioned by Conde Nast Traveller in their annual Hot List.

• Conceptualised a fun and colourful Japanese Manga inspired menu
• Designed it's beverage programme
• Trained the staff

• Surveyed the London Market
• Created the beverage menu to theme -
  Joe's experience while travelling through India.
• Training the team to understand the concepts behind each drink created and the native ingredients used.
• Launched Pauwa Chakhna promotion

• Developed the 'Ori-Gin' wherein guests gets an opportunity to create their Original Gin.
• Cocktail Bistronomy card that guides guests to create their own cocktail blend
• http://www.masquerestaurant.com/
• GQ India: http://www.gqindia.com/live-well/food/is-masque-mumbais-most-ambitious-restaurant/

• Conceptualised and executed the bar programme
• Holistic training for all staff members
• Training the bar team on all aspects of bar operations.

• Conceptualised an aperitivo bar to match it's Italian rooted philosophy
• Trained the staff
• Launched the menu

• Conceptualised and executed the beverage programme
• Training for all staff members
• Training the bar team on all aspects of bar operations.

• Conceptualised the beverage programmes of each of their restaurants : Colony Clubhouse & Grill, Thai Soul & Malabar Cafe
• Trained the bar team on all aspects of bar operations.

• Conceived the cocktail menu's
• Refresher course trained the bar team
• Snap Peas: https://www.youtube.com/watch?v=PxXk6OSBxyA

Changed people's perception of a Gin & Tonic by introducing Flavoured Tonic waters created using in-house shrubs into the beverage menu and redefining peoples choice of drinks.

• Co-owner / Director
• Key role in the formulation, construction, training of staff, overall daily operations of the restaurant.
• Closed permanently due to the global pandemic

• Renovated and reopened the iconic venue. Operating partner.
• Trained the team on all aspects of operations.
• Created the beverage menu's to suit every section of the place and gained widespread coverage

• Conceptualised a fun, eclectic, Instagrammable menu
• Trained the staff
• Launched the menu

• Created their new edition of cocktail menu's
• Conceptualised and executed the programme
• Holistic training for their staff

• Conceptualized bar menu for the new outlets
• Designed two bars within the Delhi unit.
• The Fastest mass dispensing bar for busy club nights.
• The Garden Bar with a Traveler's menu inspired from the ingredients from different countries brought together with Indian flavours and served with a wow. Links
• Best Cocktail in India: goo.gl/N8AVbe

• Conceptualizing the beverage philosophy of the bar. 
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.
• Preview by GQ https://www.gqindia.com/content/playground-jw-marriott-new-delhi/

• Set in New York city, the outlet's theme carries into the food and beverage menu laid with connecting elements of the same.
• Conceptualization and execution of the Beverage and Cocktail Menu to theme
• http://www.vogue.in/content/this-new-restaurant-in-bandra-is-for-all-new-york-lovers/

• Studied the market trends
• Trained hotel staff on beverages.
• Devised a menu to introduce the guests to the world of cocktails
• Concepts executed: Tiki Cocktails, Speakeasy cocktail, Garden bar cocktails, Community cocktails.

• Conceptualizing the beverage philosophy of the bar. 
• Created a playful beverage menu around tales of the Birdie and it's habitat.
• Formed and trained the bar team.
• LBB: https://lbb.in/delhi/birdy-num-num-coastal-food-cocktails-gurgaon/#!/

• Root To Fruit menu - where flowers, seeds, leaves, roots, stems and pods were inspiration for this set of cocktails.
• Conceptualization and execution of new Cocktail Menu Across all Fatty Bao's branches.

• Conceptualised the beverage programme of the bar. 
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of each restaurant and bar in the hotel. 

• Conceptualizing the beverage philosophy of the bar. 
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.