From shell to service

Company Incorporation

• Structure and register the right vehicle—Local Investment LLC (PT Local), Foreign Investment LLC (PT PMA), or Personal LLC (PT Perorangan)—with capital, shareholders, and documentation aligned to your ownership goals.

Business Licences

• Secure the operating licences and registrations required for your sector, including OSS-RBA credentials and related compliance filings.

Building Permits

• Manage Building Permit Approval (PBG) and Certificate of Functional Worthiness (SLF) so construction and opening stay on a legal track.

Explore market entry

Kitchen Fit-Out & Design

• Design optimized layouts focusing on workflow efficiency, health code compliance, and equipment ergonomics.
• Procure and manage the logistics of importing specialized kitchen equipment tailored to your menu volume and production needs.

Dining & Guest Journey Experience

• Map out the end-to-end guest journey, from arrival and check-in to dining flow, ambience, lighting, and acoustics.
• Align physical space design with your brand identity (e.g., Tiny Cafe and Zealot Muay Thai concepts).

Importing & Procurement

• Source and manage international or regional importing of furniture, architectural materials, and specialty operational goods for launch.

Custom Systems (ERP & CRM)

• Deploy customized ERP and CRM systems to manage inventory, purchasing, production tracking, and recipe/ingredient costing.

Explore custom systems

System Integration (POS, PMS & Channel Manager)

• Set up and integrate your Point of Sale (POS), Property Management System (PMS), and Channel Manager.
• Ensure real-time syncing between room bookings, table management, and financial reporting.

Custom Websites & Booking Engines

• Develop high-converting brand websites and direct booking experiences tailored to distinct concepts like Tiny Cafe and Zealot Muay Thai.

Explore custom websites

Menu Creation

• Design concept-led menus backed by rigorous financial engineering (costing, margins, and contribution margins).
• Ensure menu items align with kitchen equipment capabilities and staff skill levels.

SOP Creation

• Draft meticulously documented workflows across all operational areas: front-of-house floor, kitchen production, and back-office administration.

Recruitment

• Establish structured hiring pipelines and candidate screening frameworks for both F&B service/kitchen teams and accommodation staff.

Training

• Implement comprehensive training programs focused on service culture, operational standards, guest relations, and low-turnover retention strategies.

OTA Management

• Formulate channel strategies, content creation, and strict rate discipline across all Online Travel Agencies (OTAs) and booking platforms.

Management Frameworks

• Implement robust structures for financial control, transparent reporting, and day-to-day leadership execution across all departments.