Track record
Results, measured — not claimed.
High-ticket advisory is bought on trust, not slogans. Premium engagements are confidential, so what we show openly is the discipline behind the work: exactly how a GGB result is measured, the markets we operate across, and the control system that holds every outlet to the number.
Named outcomes
Walked through in conversation, under confidence.
We don't publish client names or logos we haven't been cleared to use, and we never invent a number to look impressive. When a result is relevant to your situation, we'll take you through it directly — with the figures, the method and the context that make it real.
How we measure
Every engagement, held to four numbers.
No vanity metrics. The work is judged on the lines that actually move a restaurant's P&L — and on the time and capital each change takes to return.
Food cost %
Theoretical vs actual, by item and by outlet — usually the fastest margin to recover.
Labour vs sales
Productivity per shift measured against revenue, not a blanket headcount cut.
Delivery economics
Channel mix and menu pricing rebuilt around real aggregator commission.
Payback
Every intervention measured against the capital and the time it takes to return.
Where we work
A region we know on the ground.
Founder-led work across the Gulf and the high-growth corridors east of it — close enough to sit in the kitchen, broad enough to build a brand that travels.
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UAE / GCC
Home market — Dubai, Abu Dhabi and the wider Gulf: launches, turnarounds and multi-outlet control.
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Oman
Gulf neighbour — feasibility, launch and operating-control work for regional operators.
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India
High-growth corridor — franchise systems and cloud-kitchen economics for scaling brands.
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Singapore
South-East Asia hub — premium concepts, franchise readiness and head-office discipline.
The instrument
The number, on every outlet, every day.
Proof isn't only the outcome — it's the discipline that produces it. The GGB HO Control System puts food cost, labour, prime cost and margin in front of head office across every branch, so a drift is caught in days, not at month-end.
Food cost
31%
Labour
27%
Prime cost
58%
Net margin
12%
By outlet
- Outlet 01 Food 30%
- Outlet 02 Food 34%
- Outlet 03 Food 38%
Illustrative — your outlets' live data populates this view. Typical industry ranges shown.
The trust engine
Dayaparan P.
People buy the founder, not a logo. The work is led from 4 pillars of real, checkable experience — and judged from the P&L, not the brochure.
- PMP
- Guinness World Record project
- 28+ years hospitality leadership
- Branded-resort background