Built by someone who learned
the hard way, so you don't have to.
18 years operating F&B businesses across Mumbai. Now on the other side of the table — and that changes everything.
I spent 18 years making every mistake a Mumbai restaurateur can make.
Wrong location. Landlord who went silent after signing. A space that passed every broker's check but couldn't get a fire NOC. Fit-out costs I didn't see coming. I've been through all of it — not in case studies, but in my own restaurants, with my own money.
Saheb Advisory exists because I got tired of watching good concepts die in bad spaces chosen by people who'd never worked a service. When I crossed over to advisory, I brought everything I'd learned the hard way with me.
I don't show you floor plans. I show you what it costs to run a restaurant in that space — before you commit to it.
An Empty Space is Not a Clean Slate.
Every broker sees square footage. We see the exhaust shaft that doesn't reach the roof. The utility load that won't support a commercial kitchen. The BMC zoning classification that prevents a liquor licence. The landlord clause that locks you in for 9 years with no exit.
Most clients find these things out after signing. We find them out before.
The Pillars of Our Practice
Operator First. Advisor Second.
Every recommendation Ajay makes is tested against a simple question: would I open here myself? If the answer is no, the location doesn't make the shortlist — regardless of what the numbers say on paper.
No Location Without a Reason.
We don't send you 20 options and hope one lands. Every space on our shortlist has a specific reason it fits your concept, covers, format, and budget. If we can't articulate that reason, the space doesn't make the list.
The Conversation Doesn't End at Signing.
Lease signed, keys handed over — most brokers disappear. We stay available through fit-out, licensing, and the first three months of operations. Because that's when the real problems surface.