Hospitality consultants for resorts, banquets, serviced apartments and F&B
Hospitality is bigger than hotels. Amit Parmar advises owners of resorts, banquet venues, serviced apartments and restaurant-led projects, each with its own economics.
- Resorts and nature retreats
- Banquet and wedding venues
- Serviced apartments and F&B concepts
- Owner-side only
- Paid by hotel owners, never by brands or vendors
- 100+ hotel projects
- Advised across India
- 50+ hotel brands
- In Amit’s working network
- 40+ cities
- From metros to tier 2 and 3 markets
Why hospitality projects need specialist advice
A hotel is only one kind of hospitality business. India’s hospitality market also includes resorts in hill stations, forests and beaches, banquet halls and wedding destinations, serviced apartments for long-stay corporate guests, standalone restaurants and bars, and a growing wellness sector. Each of these has a different demand pattern, a different cost structure and a different idea of what “success” looks like.
A banquet-led property in a tier 2 city may earn more from weddings in six months than from rooms all year. A nature resort near a national park may run at full occupancy on long weekends and struggle midweek. A serviced apartment building lives on long corporate contracts rather than nightly bookings. A consultant who applies the same hotel template to all of them will get most of the important answers wrong.
Amit Parmar’s work as a hospitality consultant starts from the specific business you want to build. His portfolio already includes city hotels, upscale business hotels and nature resorts such as Tree of Life Ratapani near Bhopal, and his team includes Chef Vaijant Pushkar for food-led concepts.
How hospitality formats differ
A simplified view. Your market will add its own details.
| Format | Main revenue | What drives success | Typical risk |
|---|---|---|---|
| City business hotel | Rooms, corporate | Location, brand, corporate accounts | New supply nearby |
| Resort | Rooms, F&B, activities | Access, experience, weekend demand | Seasonality, infrastructure cost |
| Banquet-led property | Weddings, events | Lawns, kitchens, parking, reputation | Wedding-season concentration |
| Serviced apartments | Long stays | Corporate contracts, space, value | Dependence on a few clients |
| Standalone restaurant | Covers and beverage | Concept, location, food cost | Rent and footfall |
Resorts, banquets and serviced apartments: what changes
Resorts
Resort projects are land-hungry and seasonal. The key questions are about access (how far from the nearest airport or city, and on what roads), the weekend versus midweek mix, what guests will do during the day, and how to phase development so that early revenue funds later stages. Infrastructure such as water, power and sewage often costs more than owners expect.
Banquet and wedding venues
In many Indian cities, banqueting and weddings are the most profitable part of a hotel, and some properties are designed around them. The design priorities shift towards lawns, pre-function areas, kitchens that can serve a thousand guests, parking and bridal suites. Pricing is per plate and per event rather than per room night.
Serviced apartments
Serviced apartments compete with hotels for long-stay business travellers and relocating families. They need fewer facilities but more space per unit, kitchenettes and laundry access, and they depend heavily on relationships with corporate clients near business districts.
Restaurants and F&B concepts
For standalone F&B, the economics are about covers, average spend, food cost and rent. Amit’s team advises on concept, menu engineering and kitchen design, and on whether a restaurant should sit inside a hotel or stand alone.
How Amit works as a hospitality consultant
Whatever the type of property, Amit follows the same owner-side method. First, understand the market for this specific business: who the customers are, how many there are and what they pay. Second, shape the product to suit them, rather than copying a property from another city. Third, choose the right operating model, which for a resort or banquet venue might be a brand, a specialist operator or an owner-run team. Fourth, make sure the design and budget support the operation. Finally, prepare for opening and keep an eye on performance afterwards.
Because Amit is independent, he can recommend unusual answers when they are right: a smaller resort with more villas, a banquet venue with a few rooms rather than a hotel with a banquet hall, or serviced apartments instead of a hotel on a site with strong long-stay demand. A feasibility study is usually the first step.
Hotels Amit has advised
Every tag is a real hotel. Sarovar, Clarks, Lemon Tree and more, across six states.
What is a hospitality consultant?
A hospitality consultant advises owners and investors on hospitality businesses of all kinds: hotels, resorts, banquet venues, serviced apartments, restaurants and wellness properties. Amit Parmar works on the owner’s side across all of these.
Do you advise on wedding venues and banquet halls?
Yes. Banquet-led properties are an important part of India’s hospitality market, and Amit advises on their concept, design, kitchens and operating model.
Can you help with a resort near a wildlife sanctuary?
Yes. Amit has advised nature resorts, including Tree of Life at Ratapani near Bhopal, and understands the access, phasing and seasonality questions they raise.
Do you advise standalone restaurants?
Yes, mainly through Chef Vaijant Pushkar, who leads concept, menu and kitchen advice. Standalone F&B engagements are usually smaller and shorter.
Should my resort be branded?
It depends on your market and target guests. Brands help with distribution and trust; some boutique resorts do better independently. Amit models both options.
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Tell Amit about your hotel project
Amit reads every enquiry himself and replies within one working day.
- Owner-side only: no fees from brands or vendors
- First conversation is free and confidential
- Your details are never shared with brands without your consent