Mixoshala designs bar and kitchen programs, trains the teams that run them, and builds the systems that keep them profitable — for hotels, microbreweries, taprooms, cloud kitchens and restaurants.
Every engagement draws from the same three menus — behind the bar, in the kitchen, and on paper. Take one, or take all three.
A few builds from recent menus — signature serves designed for cost, craft and repeat guests.
I'm a beverage consultant with 14+ high-impact years scaling hotels, standalone microbreweries and QSRs to peak performance. I built Mixoshala to bring that same experience to venues that want to stand out — not blend in.
Whether it's engineering craft beer programmes like my days at JW Marriott Kolkata, or driving regional strategy as South India Beverage Head for Veeba Foods, I know what it takes to make a venue unforgettable — and wildly profitable. Mixoshala now works directly with hotels, bars, microbreweries and restaurants on everything from bar and kitchen design to full operational advisory.