The floor decides
We do not quote from a brochure. We walk the site or the venue first, and we talk to the people who actually carry the plates.
On the floor,
not in a deck
Zimal Zain Services & Solutions (SMC-Private) Limited was built by people who have worked service, not only studied it. That is the whole difference on a night that goes wrong.
Why we exist
The gap in Pakistani hospitality
There is no shortage of event planners and restaurant consultants in Pakistan. There is a shortage of anyone who will still be standing in the kitchen at eleven at night when the main course is late.
International brands price themselves out of the independent operator. Local vendors hand over a quotation and disappear on the day. Owners in between — a good site, a full order book, and a standard that slips whenever they look away — get neither.
We built Zimal Zain for exactly that gap. We work on site, we write in plain language, and we stay through service. If a standard cannot be held by your existing team on an ordinary Tuesday, it is not a standard. It is a brochure.
Incorporated in Pakistan as a single member company and registered with the Securities & Exchange Commission of Pakistan.
How we operate
Four commitments,
held without exception
These are not posters on a wall. Each one costs us something — which is how you can tell we mean them.
We stay for service
A finished job means the standard is running, your team owns it, and the checklist matches what people actually do on a normal shift.
Plain language
If a standard cannot be explained to the steward who has to hold it, in the language they work in, it is not finished.
We say no
We turn down dates we cannot staff properly, and we tell owners when the problem they called us about is not the problem they have.
Who you will work with
Who you will actually deal with
No bait and switch. The person you meet in the first conversation is the person accountable for the site on opening night.
Chief Executive Officer
Bilqees Malik
Over twenty years in hospitality across Bahrain, Oman and the UAE — opening restaurants, building kitchen and floor teams, and running events at scale. That Gulf operating standard is what she brings to every site we take on.
Next step
Come and tell us what is actually going wrong
The teams
Six teams,
not six job titles
A build, a kitchen and a nine-hundred-guest night need different people. We keep a standing team for each, and put the ones your job actually needs on your site.
Pre-Opening & Build
Surveys the site, draws the floor plan and kitchen layout, specifies and sources equipment, and holds the critical path so the opening date does not move.
- Site survey & floor plan
- Kitchen layout & equipment spec
- Snagging & opening critical path
Kitchen & Menu
Chefs who build the menu you will actually sell — costed per plate, written into recipe cards, and drilled with the brigade before the first service.
- Menu development
- Plate-level costing
- Recipe cards & kitchen SOPs
Floor & Service
Sets the service standard, trains the front of house to it, and supervises the floor through soft launch until the team holds it without us.
- Service standards manual
- Floor & host training
- Soft-launch supervision
Events & Production
Builds the night backwards from service time — run sheet, staging, sound and light, vendor coordination — and runs it on site from setup to load-out.
- Run sheet & rehearsal
- Staging, sound & light
- On-site event management
Catering & Banqueting
Volume kitchens and banquet brigades. Sizes the pass, plans the seating, and gets six hundred covers out hot in one service.
- Volume menu & costing
- Pass & brigade planning
- Hygiene & food safety
Commercial & Compliance
Keeps the business side honest — pricing and margin mix, the POS and inventory systems that record it, and the licences that keep the doors open.
- Pricing & margin mix
- POS & inventory setup
- Licensing & statutory compliance