SHALYAR
Division 02

Supplied, managed, staffed or fed, whatever the room needs.

Overview

Five services under one division: we supply new restaurants with everything they need to open, we take over the running of restaurants that need it, we train the staff a business already has, we provide the hookah offer and the people to run it, and we cater the daily meals for companies feeding their own staff.

A client asks us for one of five things. The room is opening and has to be bought and fitted. The room is open but nobody is running it properly. The team is already hired but was never taught the job. The venue wants a hookah offer without learning the trade. Or it is not a restaurant at all. It is a company with a few hundred people who need lunch every working day.

We do not sell these as a package, because almost nobody wants all five. A new owner takes the supply and comes back for the training two years later. A lounge takes the hookah service and nothing else. An office takes the daily meals and never sets foot in a kitchen. Each service is scoped, staffed and invoiced on its own.

What they share is the supply line behind them. All five draw on the same trading desk, the same warehouse and the same delivery schedule, which is why we can put equipment, stock, staff and a menu into one room without three contractors blaming each other for what is missing.

Five services
Taken together or one at a time
Our own staff
Placed, trained and managed
One supply line
Standing behind all four
What we do

They are scoped, staffed and invoiced separately, because almost nobody wants all five at once. What they share is the supply line standing behind them.

Supply for New Restaurants
01

Supply for New Restaurants

A room is opening, and everything in it has to be bought.

A new restaurant has to buy a kitchen, a dining room and a store cupboard before it can sell a single cover. Normally that means a dozen suppliers, none of whom are talking to each other, on a dozen different lead times. We supply the whole list instead. Anything a restaurant legitimately needs in order to open, we source, deliver and install.

  • Cooking line, refrigeration, preparation and warewashing, installed
  • Tables, chairs, counters, shelving and lighting
  • Tableware, glassware, cutlery and kitchen smallwares
  • Opening stock: dry goods, fresh, frozen and beverages
  • Packaging, disposables, uniforms and printed menus
  • One schedule, one delivery note, one invoice
Restaurant Management
02

Restaurant Management

The room is open, but nobody is running it properly.

Some owners have the site and the capital but not the time, the trade, or the appetite for a business that starts at six and finishes at midnight. We take the operation over and run it as if it were ours, staff, menu, stock, cost and standards, and report to the owner rather than handing them a problem. The scope is whatever the restaurant actually needs: the whole operation, or the one department that keeps failing.

  • Full operational handover, or a single department
  • Menu written, costed and portioned to a target margin
  • Hiring, rotas, training and management of the team
  • Purchasing, stock control, waste and food-cost tracking
  • Hygiene regime and documented service standards
  • Monthly reporting to the owner: covers, cost, margin
03

Hookah Service

The hookah offer, and the people to run it.

A hookah counter is a trade of its own, and most venues want the revenue without spending a year learning it. So we supply that side of the business whole: the units, the flavour, the consumables, and our own trained staff placed in the venue and managed by us. The venue gets the offer. We carry the training, the rota and the consistency.

  • Hookah units, bowls, stems, hoses, glassware and spare parts
  • A flavour range restocked against what the venue actually sells
  • Charcoal, foils, mouth tips and cleaning consumables
  • Shalyar staff placed on site, trained and managed by us
  • Counter setup, menu boards and display material
  • Preparation held to one standard, so every bowl tastes the same
Daily Staff Catering
04

Daily Staff Catering

A hundred people fed, every working day.

A company with a hundred staff has a catering problem, not a restaurant problem. We cook the meals and deliver them hot on a fixed per-head contract, a rotating menu so the same week never repeats, dietary requirements handled as standard rather than as favours, and one predictable monthly figure in place of a hundred lunch receipts.

  • Fixed per-head daily contract, one monthly invoice
  • Rotating cycle menu, so the room does not tire of it
  • Delivered hot, at a set time, every working day
  • Vegetarian, allergen-aware and restricted diets as standard
  • Cooked in HACCP-documented kitchens with recorded checks
  • Scales from one office floor to a full site

Want the dining room run inside your own building rather than meals delivered to it? That is a different job, and it has its own division. Khayri Shalyar

Staff Training
05

Staff Training

The team is already there. Nobody ever taught them the job.

Most struggling kitchens are not short of people. They are short of anybody who was ever shown the standard, so every section is run the way the last person who worked it happened to run it. We train the staff you already have, on your own equipment, in your own room: how a section is set up, how stock is counted, how service is timed, how a shift is closed. The owner keeps their team. The team finally learns the job.

  • Kitchen sections: prep, line, pass and close-down
  • Floor service: greeting, order taking, timing and complaints
  • Stock counting, ordering, rotation and waste recording
  • Hygiene routine, temperature logs and HACCP paperwork
  • Supervisors trained to hold the standard once we leave
  • Written procedures left behind, so it survives a change of staff
Elsewhere at Shalyar
01

General Trading

You tell us what to buy. We buy it, anywhere in Iraq.

03

Khayri Shalyar

Feeding a workforce, every shift, without drama.

Work with us

Whether it is a standing supply line, a restaurant to open or a cafeteria to run, the conversation starts the same way.

Start a conversationAbout Shalyar