Hotels in India have to be classified by the tourism ministry. Hence, hoteliers in India have to apply for this star-rating system, where the committee reviews them and issues ratings ranging from one-star to five-star deluxe.
Opening a restaurant business takes careful planning, beginning with finding a perfect location, rent, build or buy, which type of restaurant – fast food or concept-based cuisine, research the competition and financing.
Food waste is a growing problem around the world today. Food waste management has to be followed by all restaurants or food businesses.
While following these hygiene standards in a commercial kitchen, restaurant consultants should ensure that cleaning, cooking, chilling and cross-contamination are all covered.
A SWOT analysis is a standard evaluation tool to assess strengths, weaknesses, opportunities and threats.
Managing a restaurant business is all about food which makes the majority of inventory for a restaurant, the better you manage this inventory, the more success you would get in it.
In recent times there has been an increase in small commercial kitchens, and they are in demand more than ever before. Since we live in a world of creativity and innovation that actually offers multi-functional equipment options that could not be conceived a decade ago
Any business to run successfully needs to use the feedback method, which is very useful since it brings about any flaws in your workmanship. There is a competitive environment present in all fields
Once the restaurant has been set up and functioning, the next step is to bring in new customers as well as retain older ones. Once
Some priorities for sustainability of restaurants include reducing single use plastics, reducing on both energy as well as landfills and choosing more sustainable ingredients. Those
Numerous standard restaurant and cafe kitchens have commercial equipment lasting for decades, which clearly means that they have been taken care of with timely services,
When a restaurant consultant chooses a dishwasher, it has to be one that will be able to operate at a much higher capacity(wash more dishes at one wash). Yet another tip is make sure that you consider power and water use, since these are the key elements of waste reduction.
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Commercial Kitchen Design, Laundry Planning & Waste Management
