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I Will Optimize and Streamline Your Food Service Operations for Efficiency
Created 2 months ago in Industries / Restaurant & Retail

Whether you're running a cloud kitchen, boutique hotel, resort, transit café, mass catering facility, or a star-class hospitality operation
I offer expert consultation to streamline your entire food service ecosystem.
What I Offer:
With hands-on operational expertise, I help you improve performance across:
Receiving, Storing & Issuing – SOP-driven systems for efficiency and traceability
Kitchen Management – Workflow optimization, cost control, HACCP/GMP guidance
Restaurant & Front-of-House Operations – Enhancing guest experience and team coordination
Accounts & Month-End Reporting – Practical systems for P&L clarity and financial discipline
Sales & Marketing Development – From menu engineering to customer engagement strategies
How It Works:
Book Your First Call – Share your concerns, and I’ll offer immediate insight.
Operational Study – I’ll identify core bottlenecks and propose practical solutions.
Ongoing Support – Weekly progress calls and guidance tailored to your operational goals.
Why Work With Me:
Investing in the right advice can help you:
✔ Save time and reduce operational headaches
✔ Build stronger teams and customer loyalty
✔ Unlock measurable financial returns
👨💼 Current Engagements Include:
The Oasis – A 50-room hotel in Kalutara, Sri Lanka
Seven-outlet café chain – UAE & Sharjah
Catering operations management – Saudi Arabia
My current roles keep me actively connected to real-time food service challenges across various formats — ensuring you receive relevant, actionable insights every time we speak.
"I Will Advise You on Enhancing Any Food Service Operation – End to End"
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Lalith Ratnayake
Sri Lanka
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Lalith Jenvit Ratnayake Hospitality Services Consultant Foodservice Strategist. Hotels Kitchen & Bars Layout Designer. After completing my Advanced Level education in 1983, I was encouraged by my father to enroll at the Ceylon Hotel School—now known as SLITHM. There, I graduated with qualifications in Food and Beverage Services, which became the foundation of a lifelong journey in hospitality. I’ve always found joy in food—not only in service, but in its ability to connect people. My early experience working in an authentic French restaurant, supported by my French language studies at Alliance Française de Colombo, gave me a deep appreciation for classic cuisine. Even today, I enjoy experimenting with dishes at home and sharing meals with my family. At 40, while working as the Resident Manager of a 200-room hotel, I oversaw several refurbishment projects. My passion for optimizing the flow of kitchens, bars, and laundries led to a major career shift. I was later appointed to manage a hotel supplies subsidiary responsible for large-scale hospitality projects. This journey inspired me to establish CKC Hotel Consultants in 1999. Since then, I’ve been deeply involved in turnkey hospitality project execution, from design to handover. Some of my most fulfilling achievements include designing a 760-bed hospital kitchen serving 4,500 meals per day and a revolving restaurant kitchen in one of the region’s tallest towers. My recent consultancy tours in the Gulf, along with online design projects completed for Saudi Arabia, the USA, and Canada, have given CKC even broader global exposure. On Clarity, my purpose is not just to earn—but to share practical, mature expertise that helps others turn their investment into sustainable, successful operations. Whether it’s a well-organized kitchen or a vibrant, efficient bar, I take great pride in creating spaces where teams can thrive.
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