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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Always Thinking Like The Customer Is The Secret Of Restaurant Success : Chef Ashish
How you can Carved A Space For The Millennial Generation !! how a small venture turned out to be the most treasured hangout spot for college students. Right Location Is A Must For Success Choosing a location for any restaurant is one of the most critical points to profitability. A restaurant’s location impacts many aspects…
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Way to Improve Table Turnover in Restaurent : By Chef Ashish
How To Optimise Your Restaurant Table Turnover Rate The food was great, but I had to wait for a long time for my order and the bill also came late,’ is one of the most common reviews that you see on restaurant review sites. Making customers wait for the bill after they are done with…
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How to track Restaurent profitability :by chef Ashish
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Beetroot :-The Unbeetables facts
Let me start with a quick fact.Beetroot, the unbeetables! It is believed that when a man and a woman eat the same beetroot, they are bound to fall in love with each other. Okay. Before I lose myself in thoughts of my crush, let me come to the point. And also (one of) the most…
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How to Start a Quick Service Restaurant (QSR)
The Quick Service Restaurant, more commonly known as the Fast-food Restaurant is a specific kind of restaurant format that serves fast food cuisines like Pizza, Burger and requires minimal table service. Major fast food chains in India includes KFC, Dominos, Starbucks & Pizza Hut. It is one the most lucrative restaurant formats among all and…
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Increase Your Customer Retention Through Restaurant Loyalty Programs
“A loyal customer is the key reason for growth of a restaurent ” chef ashish singh chandel With the cut-throat competition in the food and beverage industry of agra , it takes a lot of effort to earn a customer and seconds to lose one! Repeat customers tend to spend more ,and also become evangelists…
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Are you planning to make your Restaurent a “Group of Restaurent” ?
The best part of opening a second restaurant is that you already know the challenges faced while running the first one. The worst part of opening a second restaurant is that the things that worked for the first one may not work at all for the second one at all. And you wouldn’t even know…
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The Career of a chef – An Alternate Avenue
If your ever have a doubet about chefs career apart from cooking then i request you to read this blog till end, where you will end up with by thinking about chefs only .
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How to Engage with Food Bloggers the Right Way
The latest and the most effective trend that has been going around in the restaurant business is collaborating with the food bloggers and social media influencers. It has become a common practice for restaurants to host a bloggers meet, or ask influencers to review their food on social media.