Owner's Consultant (Owner's Representative)
Building a restaurant involves architects, contractors, kitchen suppliers and a lot of money. We stand on the owner's side — from planning and choosing the contractor, to site supervision and handover — so the building fits the operation, the budget and the schedule.
Problems we solve
- Unsure whether the contractor's budget and quotation are reasonable
- The owner lives outside Bali or overseas and can't supervise in person
- The project is under way but progress, quality or cost is drifting
- The building is finished but the kitchen and bar don't suit the operation
Phase 1 — Before construction
- Review of concept, design and drawings from an F&B operations view (kitchen, bar, storage, service flow)
- Check of the contractor's budget / quotation: quantities, unit rates, missing items
- Tender documents and comparison of several contractors' quotations
- Review of the draft contract: scope, schedule, payment terms, retention, delay penalties
- Total project budget and master schedule through to opening
Phase 2 — During construction
- Supervision of materials and workmanship against drawings & specifications
- Schedule control with an S-curve and weekly photo progress reports
- Progress valuations as the basis for instalment payments
- Review of variations and contractor claims
- Specific checks on kitchen & bar systems: gas, exhaust, water, power, grease trap
- Defect list, commissioning and handover support
What you receive
- Design & budget review notes
- Quotation comparison and contractor recommendation
- Contract review notes
- Weekly progress reports, S-curve planned vs actual
- Valuation records, defect list & handover record
Best for
- Owners about to build a restaurant, café, coffee shop, bakery or beach club
- Owners whose project is already under way and need an independent party
- Foreign investors or owners outside Bali
- Villas and hotels building an F&B outlet
Common questions
My project is half-way through. Can you still help?
Yes. We start by checking the site, the contract and payments made so far, then support you through to handover.
Can you work with a contractor I've chosen?
Yes. This service exists to protect the owner's interests, whoever the contractor is.
How often do you visit the site?
The visit schedule is agreed in the proposal according to project size, plus weekly photo progress reports.
Other services
Concept & Feasibility Study
Work out your budget, sales targets and break-even before spending money.
From IDR 15,000,000 / projectLearn more →Coffee Shop Consulting
Coffee shop concept, bar layout, machines & beans, drink recipes and barista training.
From IDR 25,000,000 / projectLearn more →Outlet & Kitchen Design-Build
Commercial kitchen layout, outlet design, budget and construction by our in-house team.
From IDR 150,000 / m² designLearn more →Menu Engineering & Food Costing
Standard recipes, cost per plate, and selling prices that make money.
From IDR 12,500,000 / package, up to 30 itemsLearn more →Operating SOPs & Staff Training
Kitchen and service standards, recruitment and team training.
From IDR 15,000,000 / packageLearn more →Pre-Opening & Grand Opening
Preparation schedule, permits, trial runs, through to opening day.
From IDR 20,000,000 / monthLearn more →Audit & Turnaround
For slow, wasteful or loss-making outlets — diagnosis and a recovery plan.
From IDR 20,000,000 / projectLearn more →F&B Digital Marketing
Google Maps, Instagram, delivery apps and customer reviews.
From IDR 5,000,000 / monthLearn more →Planning a restaurant or café in Bali?
Tell us about your plan and book a 2-hour consultation session by WhatsApp chat with Mr Chandra.