Notes from the pass
Short pieces on food cost, menu engineering, pre-opening and food safety. Some of it goes back to 2015 and reads like it. I have left the old work up rather than quietly deleting it, because the change in how I think about this is the honest part.
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Highly Effective Habits of A Café/Restaurant Manager
A Restaurant manager needs to be attentive as there is little to no scope for mistakes in the restaurant industry. No matter how good your restaurant is doing there is always scope for improvement, and an effective restaurant manager understands that! Being a restaurant manager is not an easy task, it involves long working hours,…
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Checklist for Hygiene Standards in Restaurants
The importance of maintaining the hygiene standards in restaurants cannot be stated enough. Hygiene in restaurants is not just essential to ensure the health and safety of your employees and customers, but also because it plays a significant role in building the brand image of the restaurant. Customers want to dine at a clean restaurant…
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A guide on, To start Restaurant/cafe in INDIA!
Indian Restaurant Market is one of the fastest growing in the world, and the foodservice industry is expected to reach INR 23000 crores in 2018.
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Smoothie for your hair and skin!!
Watermelon, spinach and flex!! 4 in 1: Try this smoothie 1 cup green tea water cold 1 cup watermelon cub. 1.5 cup spinach 50gm flex Lycopene and vitamin C are anti-inflammatory antioxidants found in watermelon. Inflammation is linked to many chronic diseases. Several nutrients in watermelon are good for your hair and skin. Some help…
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How to center a yolk and get the cooking time just right.
Hard-Boiled Eggs cookbooks say that to obtain a hard-boiled egg with a centered yolk, the egg must be cooked in water that has already been brought to a boil. Experience often demonstrates the soundness of this advice, but sometimes one follows it and the yolk ends up being off center. Other times the yolk comes…
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10 Best kitchen hack from Pro Chef.
10. Save time by boiling water before you add it to what you’re cooking. When a recipe (like soup or stew) calls for water to be added part of the way through, boil the water first. Adding cold water will slow the whole cooking process way down. From Omar Powell, chef at Sugarloaf Country Club…
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WHAT DO CHEFS LIKE/DISLIKE ABOUT BEING A CHEF
First, what do chefs like? Chefs get a lot of social equity. We cruise right on the edge of blue collar, white collar, slumdog millionaire sorta style. I can walk into any restaurant, bar, whatever, and I’m service industry royalty. It feels great. You constantly get fed that from your other coworkers, but only if…
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Small Restaurant Menu Or Big ? :by chef Ashish
Designing a restaurant menu requires a lot of thought and practical decision-making. Every element needs to be put at a particular place for increased profitability. Even if you master the design of the menu, if you choose the incorrect length or categorization all your effort can go to waste. Consider both the pros and cons…
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Does your Restaurant Kitchen have Technology?
Until and unless you have a well-structured process in your kitchen, this place has the potential to be a war zone. Hence, it becomes imperative for you to use technology that will not only set a standard procedure for all the operations, but it will also reduce the risk of manual mistakes which will, in…