The partnersbehind your idea.
We take a hospitality project from a patch of land and an idea all the way to a running, profitable business — restaurants, cafés, pubs, resorts and boutique hotels.
Elevating Hospitality.
Scroll↓The partners behind your hospitality idea.
Alpha Omada is a hospitality consulting firm that takes a project from a patch of land and an idea all the way to a running, profitable business.
For a decade we have planned, built, launched and operated hospitality businesses of our own — restaurants, QSR brands, an experiential resort, hotels and destination venues. Alpha Omada brings that experience to entrepreneurs, landowners and investors who want to build theirs.
We are not a firm that hands over a report and walks away. We identify the site, shape the concept, build the numbers, secure the approvals and funding, design and execute the space, engineer the menu, hire and train the team — and, if you want us to, run the show.
What’s in a name
Alpha
the beginning
We come in at the very first step — before the site is fixed and before a rupee is spent.
Omada
Greek: the team
One accountable team across every discipline a hospitality project needs, working as your partner.
Together, the name says what we do: we are the team with you from the beginning — through to opening night and beyond.
Our Vision
To be the most trusted end-to-end partner for anyone building a hospitality business in India.
Our Mission
To turn hospitality ideas into businesses that are distinctive, efficient, sustainable and built to last.
A practical approach to hospitality. From concept to execution.
A hospitality business is not a collection of departments. Concept, property, product, people, operations, guest experience and financial performance have to work together as one system. That is how we plan every project.
An owner's perspective
We have invested our own money, signed our own leases and met our own payrolls. Our advice is shaped by what it takes to make a property pay back — not by theory.
Builders, not just advisors
Our partners run civil, interior and modular-construction companies. Plans come with a realistic outlay, a buildable design and someone who can deliver it.
Commercial first
Every recommendation is tested against the numbers: project cost, break-even, cash flow and bankability. We look at the upside and the downside before you commit.
One team, one line of accountability
Site, design, approvals, kitchen, menu and people handled by one team — so nothing falls through the gaps between consultants.
Global standards, local ground
International hotel, F&B and food-safety training combined with deep on-ground experience in Karnataka's authorities, vendors and markets.
Sustainable by training
Two of our partners are environmental engineers. Responsible development, efficient systems and compliance are built in from day one.
“We don’t just design hospitality businesses. We build them, open them and run them — so we know what works.”
End-to-end solutions, under one roof.
Discover & Define
Where, what and for whom?
Site identification
Location scouting, catchment and footfall study, site due diligence
Feasibility study
Market, competition and demand assessment
Concept & model selection
The right format for the site, market and budget
Brand positioning
Name, story and guest proposition
Plan & Finance
Will it pay, and how do we fund it?
Business plan
Revenue model, P&L, break-even and cash-flow projections
Detailed Project Report
Bank-ready DPR with project outlay and timelines
Loan facilitation
Liaison with banks and financial institutions
Approvals & compliance
Plan sanctions, trade, FSSAI, fire, excise, pollution and tourism registrations
Design & Build
What will guests walk into?
Architecture & master planning
Layouts, elevations and working drawings
Interiors & exteriors
Theme, materials, lighting, furniture and façade
Landscaping
Outdoor spaces, gardens and experiential zones
Commercial kitchen & bar design
Workflow, equipment and MEP
Project execution
Civil, interior and modular works; renovation and heritage restoration
Launch & Operate
How does it run, every day?
Menu engineering
Menu design, costing, recipes and pricing
Staffing & training
Organisation structure, recruitment and training
SOPs & systems
Operations, purchase, inventory and housekeeping
Pre-opening & launch
Soft launch, marketing and grand opening
Management
Ongoing advisory, or running the show for you
Scroll to move through the phases
From the first site visit to the bank sanction.
Site Identification & Evaluation
01We find and assess land or buildings against what your business needs: access, visibility, catchment, footfall, zoning, title, utilities and cost of development. You see a clear go / no-go before you commit.
Concept & Business Model
02The right model for the right site. Restaurant, café, pub, boutique stay, glamping resort or a mix — we match format, scale and positioning to the market and your budget.
Business Plan & Financial Model
03A realistic plan built by operators: project outlay, revenue drivers, operating costs, P&L, break-even, payback and sensitivity — the upside and the downside, side by side.
Detailed Project Report (DPR)
04Bank- and investor-ready DPRs covering the project, market, technical specifications, cost estimates, means of finance and projected financials.
Bank Loan Facilitation
05We prepare the documentation, present the project and follow through with banks and financial institutions — including relevant government and tourism schemes where applicable.
Approvals, Licences & Compliance
06Plan approvals and licences at the local, district and state levels: building sanction, land use, trade licence, FSSAI, fire NOC, pollution control, excise and bar licences, and tourism registration.
Architecture, Interiors & Landscaping
07Architectural plans, interior and exterior design, lighting and landscaping that bring the concept to life — and can actually be built on budget. New builds, conversions, container and modular structures.
Project Execution & Renovation
08Planning and execution of civil and interior works with timelines and cost control. Specialists in renovating existing buildings and sensitively restoring heritage structures for hospitality use.
Commercial Kitchen & Bar Design
09Kitchens and bars designed for flow, speed and hygiene: zoning, equipment selection, exhaust, gas, water and drainage, cold storage and HACCP-aligned layouts.
Menu Engineering
10Menus that sell and make money: concept-led menu design, recipe standardisation, food and beverage costing, pricing and profitability analysis — including bar and wine programmes.
Staffing, Training & SOPs
11Organisation design, recruitment, training and standard operating procedures across service, kitchen, housekeeping, purchase and stores — backed by tech-enabled housekeeping systems.
Pre-opening, Launch & Management
12Pre-opening planning, soft launch and grand opening. After launch we stay on as advisors, turn around under-performing properties, or take full management and run the show for you.
Your project, step by step.
Discovery
Understand the ambition
Your vision, budget, land or building, timelines and appetite for risk.
Feasibility
Test the idea
Site study, market scan and a recommended model, with a clear go / no-go view.
Blueprint
Plan the business
Business plan, DPR, project outlay and master timeline. Funding and approvals set in motion.
Design
Shape the space
Architecture, interiors, landscape, kitchen and bar design — signed off against the budget.
Build
Execute on site
Civil and interior works, vendor management, quality and cost control through to handover.
Launch
Open the doors
Menu, team, SOPs, systems and marketing in place for a confident opening.
Operate
Run and grow
Performance reviews, advisory or full management — for as long as you need us.
Ways to engage
Turnkey
Site to service — the full journey with one team and one point of contact.
Modular
Pick the stages you need: a DPR, a kitchen, a menu or approvals.
Turnaround
A diagnosis and revival plan for an existing, under-performing property.
Management
We operate the property for you on a management arrangement.
Every format of hospitality.
Restaurants
Fine dine, casual dining, speciality and family restaurants.
Cafés & QSR
Coffee shops, dessert bars, quick-service and cloud kitchens.
Pubs, Bars & Lounges
Bars, brewpubs and lounges, with beverage programmes.
Boutique Hotels
Boutique and business hotels, homestays and service apartments.
Resorts & Glamping
Nature resorts, glamping, caravan parks and eco-stays.
Experiential Venues
Adventure parks, go-karting, sports arenas and event venues.
Food Courts & Highway F&B
Multi-brand food courts and highway amenities.
Heritage Conversions
Renovating heritage buildings into hotels and restaurants.
Container & Modular F&B
Fast, relocatable container cafés, kiosks and pop-ups.
First-time entrepreneurs
With a passion and a budget, but no playbook.
Landowners
Looking for the best hospitality use of their land.
Investors
Who need a bankable plan and a team to deliver it.
Existing operators
Expanding, renovating or turning a property around.
Institutions
Government, corporate and tourism bodies.
One team, three disciplines.
Shivaswaroop Urs A S
Environmental Engineer · Serial Entrepreneur
Founding Partner · Planning & Execution
The man in charge before the launch team arrives.
Key strengths
- Site identification
- Business modelling & risk assessment
- Project outlay & timelines
- Civil & interior execution
- Renovation & heritage structures
An environmental engineer by qualification and an entrepreneur by profession, Swaroop brings close to 17 years of hands-on experience in hospitality.
He has worked across well-known F&B brands including Juice Lounge, Moti Mahal, Namma Mane Biryani, China Wall, Cookie Man, Just Grill and Cream & Fudge. He is the founding partner of Campinground, Mysuru, and of Go-Karting & Sports Arena by Campinground, and mentors the Gulp Chaat brand.
His core strength is planning and execution. He is the man in charge before the launch team arrives — identifying the site, building the business model, weighing the upside and downside, preparing the project outlay and setting the timelines.
As a serial entrepreneur in construction, he is the founder of SRIRAM Infra, LOHA — The Container Crafters, and Housekeep Pro, the operating system for housekeeping. That depth in civil and interior works makes him an expert in renovating existing buildings and heritage structures for hospitality.
Brands & ventures
T. B. Venkata Krishna Reddy
Hospitality Entrepreneur · Consultant
Partner · Concept, Strategy & Operations
Concept, property, product, people and performance — working as one ecosystem.
Key strengths
- Concept development
- Business strategy & structuring
- F&B and operating systems
- Guest experience design
- Team development
- Sustainability & regulatory processes
A hospitality entrepreneur and consultant whose work spans concept development, project planning, F&B, operations, guest experience, team development and business strategy.
Krishna's move into hospitality began in 2017 with the development of Campinground in Mysuru, an experiential hospitality venture. Building and running it gave him a practical understanding of the industry — from turning an idea into a viable concept to developing operating systems, building teams and creating experiences that resonate with guests.
Since then his work has grown across accommodation, restaurants, experiential tourism and destination-led hospitality. Since 2024 he has been closely involved in developing Aaina, Gazo and Bimba Hotels.
A background in environmental engineering and project consulting informs his approach to planning, sustainability, regulatory processes and responsible development. Today he works with entrepreneurs, property owners, investors and organisations to conceptualise, develop, structure and strengthen hospitality businesses.
Brands & ventures
Leejoy Joseph
IHM Calcutta · MBA, Johnson & Wales University
Partner · Global Hospitality & F&B Standards
International standards, applied to Indian hospitality.
Education
- IHM Calcutta
- BBA
- MBA Hospitality — Johnson & Wales University
- Executive coursework — Cornell & Washington University
More than 31 years in the global hospitality industry — from five-star hotel operations in India and the United States to owning and running his own businesses.
Leejoy studied at IHM Calcutta while earning his Bachelor's in Business Administration, and began his career in the Food & Beverage department at Cidade de Goa. He then moved to the United States for an MBA in Hospitality from Johnson & Wales University, Rhode Island, supplemented by executive coursework at Cornell University and Washington University.
He worked at the 920-room downtown Hyatt Regency St. Louis (formerly the Adam's Mark) before turning entrepreneur, owning and operating multiple coffee shops across St. Louis, Missouri.
On returning to India he set up an RV and caravan import and sales business, and co-partnered in setting up Campinground and Bimba Hotels. He is a US-certified Wine Sommelier and holds ServSafe accreditations in Allergen Awareness, HACCP principles and Responsible Alcohol Service.
Certifications
Experience
Brands and properties our partners have shaped.
SRIRAM Infra
Infrastructure, civil and interior construction
LOHA — The Container Crafters
Container and modular architecture
Housekeep Pro
The operating system for housekeeping
RV & Caravans
Import and sales for caravan stays
Have a site, an idea or a property? Let’s talk.
Phone
+91 96634 11128
+91 82774 18625
Office
26, I Block, Gaganachumbi Double Road, Kuvempunagar, Mysore 570023