ABOUT

About Chef Sali

Transforming Indian culinary excellence into scalable global restaurant businesses through strategic consulting, menu engineering, and operational expertise.

2020 – 108 Ambulance Driver

During the COVID-19 pandemic, served the community as a 108 ambulance driver, supporting emergency healthcare services and helping people in critical situations.

2022 – Diploma in Hotel Management

Completed a Diploma in Hotel Management from Calicut Face Institution, gaining professional training in culinary techniques and hospitality operations.

2022 – Mozon Restaurant (Arabic Cuisine)

Began professional kitchen experience working with Arabic cuisine, learning international cooking styles and restaurant workflow.

2022 – KPM Tripenta Hotel, Calicut

Completed industrial training (OJT) in the multi-cuisine department, gaining hands-on experience in hotel kitchen operations.

2023 – Hilton Chennai

Worked in the Continental cuisine department as part of industrial training, developing skills in international culinary standards.

2023 – Kochi Marriott Hotel

Gained experience in the Pastry & Bakery department, learning professional baking and dessert production techniques.

2023–2024 – The Elephant Court, Thekkady

Worked as North Indian Commis in a luxury resort environment, handling authentic North Multi cuisine production.

2024 – Chef de Partie, KPM Tripenta

Promoted to Chef de Partie (CDP) in the multi-cuisine department, managing kitchen operations, food quality, and team coordination.

2024 – Started Food Business Consulting

Transitioned into restaurant consulting, helping food businesses improve menus, kitchen systems, and profitability through the Cuplana consulting approach.

MY JOURNEY

From Kitchen Worker
to Global Food Consultant

Chef Sali began his culinary journey working in restaurant kitchens for small salaries, learning discipline, kitchen systems, and the foundations of professional cooking.

Through years of hands-on experience, he mastered menu engineering, food costing, team management, and operational efficiency across multi-cuisine kitchens.

Today, with 4+ years of industry experience, he helps restaurants build profitable systems and stronger food brands through Cuplana Consulting.

Chef Sali
CAREER EXPERIENCE

Professional Experience

Leading hospitality brands and restaurants where Chef Sali built his culinary expertise and operational knowledge.

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KPM Tripenta Hotel

Luxury hospitality experience in premium dining operations.

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Kochi Marriott Hotel

Five-star hotel kitchen operations and international cuisine exposure.

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Hilton Chennai

Global hospitality standards and high-volume service management.

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The Elephant Court

Luxury resort culinary operations and authentic Kerala cuisine.

CORE EXPERTISE

Experience & Expertise

Strategic culinary and operational expertise developed through years of hands-on restaurant experience and consulting projects.

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Multi cuisine Development

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Menu Engineering & Pricing Strategy

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Kitchen Workflow Optimization

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Restaurant Concept Creation

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Profit-Focused Operational Systems

OUR APPROACH

Our Philosophy

Successful restaurants are not built only on great food — they require structure, strategy, and authenticity.

01
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Authenticity

Preserving the true essence of Multi cuisine while adapting presentation and menus for modern global markets.

02
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Operational Discipline

Efficient kitchen systems, workflow optimization, and structured processes ensure consistent quality and team productivity.

03
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Strategic Profit Planning

Smart menu engineering, pricing strategy, and cost control transform restaurants into sustainable and profitable businesses.

THE IDEA BEHIND THE BRAND

What is Cuplana?

Cuplana is derived from the concept of"Cup + Plan A."

In restaurant consulting, success is never accidental. It comes from precise planning, structured systems, and strategic execution. Cuplana represents the philosophy that every successful restaurant begins with a clear and measurable Plan A.

The word Cup symbolizes precision — measuring, balancing, and perfecting recipes and kitchen systems.Plan A represents priority — the first and most important strategy required to build a profitable restaurant.

Through Cuplana Consulting, Chef Sali helps restaurants transform culinary creativity into structured business systems that deliver consistency, efficiency, and long-term profitability.

CUP

Precision in recipes, ingredient balance, kitchen workflow, and culinary consistency.

PLAN A

The first priority strategy that ensures restaurant profitability, operational clarity, and long-term growth.

OUR PURPOSE

Mission & Vision

Mission

Our mission is to help restaurant owners transform their culinary passion into profitable and sustainable food businesses. Through strategic menu engineering, efficient kitchen systems, and data-driven operational planning, Cuplana empowers restaurants to improve performance, reduce waste, and achieve long-term growth.

Vision

Our vision is to become a globally trusted restaurant consulting brand known for combining authentic Indian culinary expertise with modern business strategy. Cuplana aims to guide restaurants worldwide in building strong food brands, scalable systems, and sustainable profitability.

Ready to Elevate Your Restaurant?

Let's build a profitable, scalable food business together.

Book a Consultation