India is undoubtedly a land of foodies, with a massive number of people thronging eateries every year. Even 2021, a year partially affected by the Covid pandemic, saw 45 million instances of dining out in India. The Indian food service industry is likely to grow by a CAGR of 10.51% between 2022 and 2027. With such an explosion in the food service landscape, new restaurants must use innovative tactics to stand out from the competition.
The best option for new eateries is to seek the support of a Restaurant Consultant in their location. For example, if you open your food business in a suburb near Mumbai, Restaurant Consultants in Thane area can help you ace a tailor-made plan. But while you find the perfect consultant to help your business, here are simple post-launch PR tips that can help your restaurant gain an edge!
Public Relations (PR) can help boost your restaurant brand, driving name recognition and brand salience among potential customers. PR includes all the tools and strategies to create a positive public perception of your business. PR activities initiate and maintain the positive image of a brand, ensuring continued patronage from consumers.
The post-launch period is crucial for a restaurant’s future. Activities and strategic communication from the restaurant brand can shape public perception for years to come. Here are the tips that will help you ace this game:
Restaurant Consultants help you curate unforgettable launch parties, buzz marketing strategies, advertising and more. Depending on your location, you can search for restaurant consultants offering support in Navi Mumbai, Nashik, Andaman, Thane, Pune, Lucknow, Calicut, Raipur, Bangalore, and a number of other cities. Reach out to BistroBrain, India’s leading restaurant consulting service to get support for all your PR activities!
Helping You Through Your Food-Entrepreneur Journey Bistro Brain not only assists those who wish to open their bistro (cafe/restaurant), but they also assist restaurant/cafe owners who are experiencing difficulties and want to make changes. The experts at the firm come with years of hotel experience and customer-based brand equity to create frame works for a wide range of clients, including first-time restaurateurs, inexperienced entrepreneurs, and existing restaurant owners looking for a change.
The firm first determines the type of food service business the client intends to start, as well as their concept and budget, to weigh the possibility of abandoning the idea of starting a business at the outset. When a client has an idea, they develop a proper execution plan that includes the various types of services we provide and assists the client in selecting the best possible service.
The Indian eatery industry has developed so quickly over the last decade, and this is expected to grow further in coming times. Fast urbanization and more information on western ways of living are some of the factors that have played a key role in this development. While there are numerous new joints opening every now and then, there are several variables to be considered while starting a new restaurant or café company, ranging from choosing the restaurant idea and design to developing the menu and recruiting and staffing. A Restaurant Consultant helps you in the process while staying away from botches as you establish your dream business. A celebrated name in the domain, Bistro Brain is positioned in the Food Industry Consulting segment with the intention of adding value to Restaurant Consulting Services.
“There are umpteen restaurants coming up in every corner every day and travelling from work and leisure has increased a lot of opportunities for people from the hospitality industry to serve on the table what they are looking for. Sedentary lifestyle, work-business frequent travels, affordability of more leisure trips over weekends & vacations, fast lifestyle, less time for cooking at home, frequent social life with friends &/or family are the reasons motivating people often to dine out. Bistro Brain oversees each and every responsibility with the minute detailing and approaches a turnkey project from the nutshell till it is successfully operating. We, as your end-to-end consultants in the food business, make sure to not leave any stone unturned and have a successful run in the industry. We focus on branding even the small restaurants by standardizing their procedures. Our vision is to be a successful venture who can manage the issue of affordability and availability of budget services across all Tier-I and Tier-II cities in India”, briefs Ambili P Nair, Founder.
“Bistro Brain comes into action for all those needy where we do not differentiate between people who are in need of a service to start a bistro (cafe/restaurant) of their own. We are also hopeful for those who wish to better their food concept or have problems running a restaurant/cafe. Our way of consulting is a broader approach that not only limits within providing services to establish, enhance or expand a food and beverage service start-up or existing restaurant/cafe but also to customize the needs of small models who are in desperate need to run their sole business for daily bread. Thus, we focus on branding even the small restaurants by standardising their procedures”, shares Chef Prashanth Chembala, Partner at Bistro Brain. Starting with just two projects in the year 2018, the firm now has nearly 40 projects across India. Bistro Brain is now looking for a global presence so that they can provide exceptional Restaurant Consulting Services right at your doorstep. They began their journey with just two partners, and their vision is to establish a presence as Restaurant Consultants in every country by reflecting experience, exposure, and expertise in the field of hospitality.
Read More:- Industry Outlook
Imagine This: Your lifelong dream of opening your own restaurant amidst the happening corners of Pune is finally a reality. As enthralling as it is to be your own boss, there are many factors that account while starting your own business. You have decided on the theme, menu, hirings, and everything. However, keeping your pulse on financial matters is still a dilemma. The Turnkey Restaurant Consultants in Pune state that financial planning is the cornerstone of any successful restaurant. So, if you want to strategize your finances seamlessly, here are the tips for effective financial planning.
Naturally, your budget needs to be established before you open your business. Your company’s financial management will make or break it. The foundation of financial planning is day-to-day cash flow management. The quick and continuous turnover of goods and services in the hotel sector necessitates closer attention to your cash flow.
While some expenses, such as rent, staff pay, and insurance, are simpler to manage, others, including produce, utilities, and suppliers, require attention. Also bear in mind that, despite your careful market study, you cannot estimate how many people will visit your restaurant after it opens. Making financial preparations for this will prevent you from using up your reserves before your company even gets off the ground.
Instead of paying someone else’s bond, it is preferable to own the building where you are operating. But chances are you’ll have to rent the space unless you have the cash on hand, and that depends on where your firm is located. Consider the fact that the monthly cost will increase by at least 10% each year when you make your financial plans. The same strategy should be used while making investments in machinery and other assets for your new venture. It might make sense to rent expensive equipment at first to free up cash for other everyday expenses.
Your company’s human capital is crucial since, without a chef, waiters, and other employees, no restaurant could function. It may take some time for your new restaurant to start turning a profit, which may put pressure on your available cash flow. As a result, hiring workers should be done cautiously. Your restaurant will expand over time, and with it will come a larger crew. Make sure to factor this into your financial projections. Read our blog post on some of the common myths around staffing in the restaurant business for more information.
Large firms have access to centralized marketing teams. However, if you are a budding entrepreneur, you can use digital marketing platforms to avoid hefty marketing expenses. Also, if you are using conventional marketing mediums, ensure that you can afford them.
Effective financial management hinges on the various processes of running a restaurant. If you want your new establishment to bridge the gap between a struggling endeavor and a thriving business, getting in touch with the experts for Food and Beverage Consulting in Pune can be an excellent idea. Searching for professional consultants to uphold your restaurant’s finances excellently.
The current landscape for Restaurant Businesses is astounding. You see a unique concept in the Food and Beverage Industry wherever you are. Starting a restaurant is no easy feat in 2022. Ranging from deciding the concept, and design to menu engineering and hiring, a lot of factors significantly govern the success of a restaurant. Whether you are from the F&B background or you have no prior experiencing and opening a restaurant, seeking the seasoned assistance of Restaurant Consultants in Mumbai can come in handy. How? Let’s explore!
Restaurant Consultants are professionals with immense expertise in different fields of the F&B industry. They don’t just enable budding restaurant entrepreneurs to run their business seamlessly they also aid newbies in the industry in avoiding fatal mistakes. The top Restaurant Consultants in Thane can render services including.
For any restaurant to be successful in the long run, conceptualization is the key. The top restaurant consultants can assist in developing the concept that differentiates your restaurant from your competitors.
Location is one of the most critical components determining the success of a restaurant. Based on the concept, budget and format, restaurant consultants can help to pinpoint the ideal location of your restaurant after performing thorough market research.
In addition to location, the right property is also essential to make restaurants a massive hit. Essential amenities such as electricity supply, regular water and parking space are a must, and the consultants can support you find a space with all the essential amenities. After picking the property, the experts also help with designing as well as spatial configurations.
For any restaurant owner, the staff is the biggest asset for smooth functioning. Individuals with different job profiles are required to run a restaurant, and the consulting firms can help you to hire staff and train them.
Ranging from the menu design and layout to description and costing, the consultants can help create a consistent menu that balances the customer expectations with the available kitchen inventory.
Consultants can also help with marketing. In the crowd of restaurants where everyone has a unique concept, Restaurant Consultants can spread brand awareness for your restaurant and guide restaurant owners in analyzing the performance on the parameters of cash flow, customer visits, etc.
Whether setting up a turnkey restaurant or stepping into the F&B industry with rock-solid expertise, the leading Turnkey Restaurant Consultants in Gurgaon can immensely help in escalating the vibe of your customer-centric venture to a whole new level. Want to make your restaurant a massive hit in the F&B sector? Contact the best team for Food and Beverage Consulting in Mumbai at Bistro Brain now!
Bistro Brain thank Eagle Owl for featuring us on Top 8th Position From Among The 13 Top Restaurant Consultants in India.
Bistro Brain Help Clients:
From Chef CP’s expertise in grooming young professionals for a promising future in the hospitality sector by opening a Hotel Management Institute NIHM in Vasai to running his own Quick Service Restaurant in Kochi, he is exposed to challenges in daily operations, staff competency level and shortfalls that come across regularly as a restaurant owner. Our expert advice and remedial measures with a supportive restaurant back office solution like eagle owl shall reap good results for a promising restaurant business in the next decade.
From the time COVID-19 hit the world aggressively in the year 2019 and with the pandemic still continuing, Hospitality is one such industry that took the biggest blow in terms of generating business. Being hospitable has always been in blood for Indians especially with the diversified culture and values that’s spread across different states in our country. We never leave a stone unturned when it comes to serving people with a treat, be it at your home or restaurants. As diverse our food habits are, so are the cuisines that forms the integral part of India. Hence, we have to keep in mind all of these while crafting a menu exclusively for a restaurant or any dining establishment because food speaks differently in every state and every taste is unique to the culture and traditions that’s passed on from generations and kitchens on to commercial platforms. Preparing them in a short span of time and making them viable for a business model comes with a lot of challenge as customers would not want to compromise with the taste and quality. At the same time, we have to understand that one restaurant cannot accommodate too many cuisine in one menu, thereby creating confusion and taste imbalance.
Thus, right menu plays a crucial role in controlling operational costs and enhancing customer experience. This can be achieved only by optimising the number of menu items served by any dining establishments. Going for a shorter menu shall be the most appropriate decision during COVID pandemic phase with tightened and varying restrictions going around due to 2nd and 3rd wave of COVID attacking us periodically. Let’s now understand how a limited menu can avoid customer confusion while making choices as to what to order.
Adopting a limited menu over a detailed menu shall be beneficial for your restaurant business. Here, are the 6 reasons why we should go for it:
Limited menu shall improve the food quality as the chefs will have to focus on lesser number of menu items and prepare them more religiously. Inconsistencies in taste and quality shall also go down as there shall be improved staff co-ordination. Precisely, during pandemic stage, this shall be to your advantage as customers will now focus more on food quality. Good food quality in a restaurant shall assure customer satisfaction and lead to good reviews.
Ordering Process is simplified with a limited menu to deal with. Restaurant can focus on better customer service and work co-ordination. Also, with a precise menu comes the advantage of presenting it with descriptive way thereby encouraging the customers to try each dish at least once.
Smaller menu saves cost of ingredients that goes into several dishes and also, the labour involved in preparing those dishes. Food wastage and therefore, inventory wastage can be prevented in this manner. This shall surely help to lower down the costs in the midst of COVID-19 pandemic.
Trimmed menus improve the sales of even higher cost items in the menu thereby generating better returns on investment. This shall allow the restaurant to focus on specific cuisine say for e.g. Chinese/Continental/Indian etc. and grab more customer attention and increase quality of food attracting repeat customers. Planning a unique item everyday as Dish of the Day shall help the restaurant to experiment with new menu items and narrow down the attraction of maximum customers. This will improve the performance of the restaurant.
Limited menu can enhance the branding of the restaurant as the menu would do the talking of what concept the restaurant is all about. This shall give the customers better clarity of the food served at the restaurant. Hence, the most important point to be taken care of is wisely deciding on a shorter menu after thorough study of what customers are wanting to have. It is advisable to include those items in the menu that can boost sales, thus increasing brand awareness.
Smaller menu can motivate customers to order more as they may not feel it enough and fear of the lesser number of items ordered. On the other hand, an extensive menu shall only confuse the customer and they may land up ordering only few. However, this may not be the case for every restaurant model. Also, if executed wisely to meet the right need, a limited menu can work in a restaurant’s favour.
With the COVID-19 pandemic spread globally, food and hospitality business has taken a toll. Reducing the costs is utmost to survive in this uncertain situation and to sustain the business, focusing on a limited menu can work wonders.
Bistro Brain shall be around with more tips and advices on running a restaurant that shall help you improve the productivity and sales. For any consulting services, please feel free to write on contact@bistrobrain.com or call us on +91-9834526036.
HBF You have been enjoying pizza since 1996 when Dominos came to India for the first time and you were exposed to pizza that’s easily accessible and bought. With the increasing number of people including Italian taste as a choice over the years came innovation in that space. Now, you confidently try and bake with practically any of the store bought options. However, any time we see that goes into baking a dish would comprise of ingredients like salt, sugar, yeast, flour, baking soda, baking powder etc.
Out of the many baked products, Bistro Brain shares with you this time the secret to the Best Homemade Pizza. A recipe can be picked up from so many options these days especially when we are exposed to bounty of information on google. With a decent taste palette and a fair awareness of what goes into making a particular dish, an average human being can gauge what would be the outcome of that preparation. Pick up a Pizza Recipe of your choice and we will tell you how to make it with the best possible results where you can enjoy the most delicious pizza sitting at your home.
This is one of the most important step to be looked at while making your own pizza. Buying a readymade base bread will not allow you to cherish the best taste and to make something best, you have to build the taste of each item that goes into making a pizza. While this can be achieved by using the refined flour/maida available in the market, you can go for any flour mix that shall bring out the best of taste. Just make sure that the dough has to rise to feel the softness and desirable texture of the base. Flour:Water proportion to be in the ratio of 3:2 (cups) while Salt Sugar Yeast goes in the proportion of 2:1:2.5 (teaspoons).
Yeast and Sugar needs to be dissolved in 100 ml lukewarm water separately until it bubbles before mixing them in the dough, at the same time, 50 ml oil goes into making the soft dough. 5 to 6 minutes kneading is required and the texture would be a loose dough. Enough dusting of maida is taken into consideration to ensure the loose dough do not stick to the container and place it in an oiled vessel till the size doubles (approximately half an hour). Beating the dough to remove the bubbles is important as a part of next step that follows when the dough is split into equal round balls. Dust the base of another container and place these balls on it with some oil topped on each. Cover and proof it for another 1 hour. This will now be ready to make the base of pizza.
Basic recipe that goes into making your tomato sauce would be playing with fresh tomatoes instead of canned tomato puree. A kilogram of red tomatoes with one carrot would do the magic with ten fresh garlic pods smoothly blending with salt & sugar 2 teaspoons each & chilli flakes & oregano one teaspoon each. Tomatoes, carrot and garlic, the toughest of the lot to be cooked first followed by rest of the seasoning ingredients and some water to make a smooth combination. Simmer cook for half an hour and puree them, now ready to be used on pizza base.
To enjoy pizza that tastes fresh and delightful, you should make sure to set the pizza just before putting it for baking. Dust the tile, roll the proofed dough balls, flatten them as much as possible as we shall be cooking them on gas stove in a pan. Once flattened, spread a tablespoon of prepared tomato sauce & add desired toppings like mushroom, onion, capsicum, sausage etc. of your choice. Make sure that the veggies/meat are pre-cooked by sautéing before using them as toppings. Grate some soft mozzarella cheese on top before baking. Now, shift the set pizza on to a warm non-stick pan and cover it with a lid. Close cook on low heat for 5 minutes and then high heat for another 2 minutes. Take the pizza out, slice into 4 or 8 pieces and enjoy the best homemade pizza.
Frankly, there was never a doubt in about choosing the right recipe to make pizza but the method to make it if followed efficiently shall surely work like a charm. Think about it in this way – a perfect assembly of pizza base, tomato sauce and toppings make the right pizza and you can achieve by preparing each of these at home with simple ingredients that’s easily available in our kitchen these days. The opportunities are limitless. Who knows your recipe shall be the next viral sensation? Share with us your exciting take on pizza that can be easily prepared at home on contact@bistrobrain.com.
Finally, use the best ingredients at each step to not compromise on quality and get creative in your way to experiment new variety. You can also Contact Us to start your cafe or restaurant if you share a passion for cooking and dream to open your pizza outlet. You can also share your ideas by dropping a comment in the comments section.
Microgreens have been gaining popularity because of the nutritional benefits they carry along in small sizes yet at the same time easy to grow.
Bistro Brain would like to share with you a method to grow them indoor and relish the outcome that’s packed with rich flavours, high nutritional value and adding colours to a variety of dishes.
Very commonly available dry seeds like Moong bean (Green gram), Chana (chickpea), Cowpea, Mustard, Methi (Fenugreek), Ragi (finger millets) can be grown to start with. With minimum resources and maximum utilisation, these aromatic greens can be the saviour for every dish that’s cooked in your kitchen. Then be it in a salad/dal, pulao/khichdi etc. , these micro herbs can simply blend with any dish beautifully.
Method to grow Microgreens Indoor: Take any wide, empty plastic container, clean & wipe it well before use and place 4 to 5 layers of tissue paper that’s available from any supermarket or retail store. Soak the dry grain of your choice a day before you would want to sow them (ideally, the seeds need soaking in water for at least 8 hours). Drain the water from them completely and transfer to the ready plastic container. Sprinkle water everyday using water sprinkler that will support the plant growth. The tissue paper shall help in holding the water required for the seeds to grow. Within few days time, the greens would be good enough to remove and use in our food preparations. Placing the container near your window sill or in greenhouses shall also grow really well as microgreens are very convenient to grow. Best part of growing on tissue paper is that there is no wastage and the plants can be taken home or gifted alive before cutting them for consumption keeping them really fresh.
Bistro Brain would love to share a yummy salad recipe that anyone can quickly make and enjoy with a complete nutrition in one bowl.
Ingredients:
Red/Green Apples – 1 sliced
Fennel Bulb – few slices
Lemon Dressing comprising of Lemon juice, olive oil, salt and pepper
Pea Microgreens – few bunch
Beetroot microgreens
Method of Preparation:
Thinly slice the Apple and Fennel bulb. Mix the slices with Lemon dressing. Season with microgreens. Mix thoroughly and toss. Your salad is now ready to serve. Try the recipe today and enjoy a healthy snack. Drop a comment to share your feedback.
Click our FREE VEGAN MENU link to download the menu that will suit your restaurant to add as/under the vegan option.
While starting any food business that’s commercial, you would always want your concept to turn around and do well economically. Although every person starts a restaurant with the thought of love for food or passion for cooking or serving to a larger audience, the ultimate objective of starting one of your own shall most of the time target to earn good returns until and unless you have ample money to waste for a hobby.
As a first-time entrepreneur in the food business, the strategy to build a restaurant starts from identifying a place, building a concept & designing, hiring right, training appropriately, branding & marketing to running the operation successfully. If you are not from an F&B background or do not have prior experience of opening or running a restaurant, you will certainly face challenges. To avoid the mistakes arising as an outcome, you may need the services of a Restaurant Consultant.
However, even if you are an experienced restaurateur, perspective that a Restaurant Consultant can share in improving your business strategy shall help you set up the restaurant business in a better way.
Restaurant Consultants are not only professionals hired by owners to help them thresh out issues in various aspects of their food business but they are people with experience and expertise gained over years with different hotels and restaurants. Moreover, it becomes an icing on the cake when experienced Chefs becomes Chef Consultants as they function better with their immense and rich knowledge in food that forms the foundation of the hospitality industry.
Bistro Brain would want to highlight six such areas where you would need to Hire a Restaurant Consultant or preferably a Chef Consultant.
Once you are clear with the need to Hire a Restaurant/Chef Consultant for your venture and decide to go ahead with it, you can now explore more on how to understand the whole consultation process. Bistro Brain would want to ease that process by taking you through OUR RESTAURANT CONSULTATION PROCESS with the detailed steps involved.
We will help you start your own restaurant or improvise the one you own.
Hiring staff that’s good and efficient is vital for your Restaurant Setup. But do you know what are the various Restaurant Staff Roles? What’s the process of building a superb team at your restaurant? How to hire all the right people for your new restaurant?
These are just a few questions that you may be struggling with. A restaurant can be fully functional only when you have a proper dedicated team in place. So let’s figure this out for you.
There are two main areas of operation – Front of House (FOH) and Back of House (BOH). FOH represents areas that your restaurant customers are directly in contact with and can access. It comprises of the main dining area, the bar, etc. BOH is the back end of the restaurant. The kitchen, all storage spaces, etc fall under the back of house of a restaurant. Only staff is permitted in these areas.
Your Front House staff faces all your guests. They need to be attentive, responsive and sharp at communication. They need to be quick to solve any problems.
When it is about checking incoming orders, hiring and managing employees, keeping a check on billing, being aware of table reservations, etc, the restaurant manager is the one to look for.
As the name suggests, bar managers take care of all the orders at the bar. They manage drinks and take care of food orders placed at the bar. Bar managers need to be experts on all kinds of alcoholic and non-alcoholic drinks.
They need to be quick and creative with all their preparations. Knowledge is important as a lot of people like to know more about their drinks. The bartender should be able to tell the guests everything they might ask about the drink.
When any guest enters your restaurant, they need to be greeted by hosts. Table reservations, coordination, etc is done by hosts of a restaurant.
Servers lead the guests to their tables, provide them the menu and take down their orders. Customers reach out to servers whenever they need something. Servers need to be very attentive in order to take care of them.
Table clearing is done by restaurant bussers. They also need to make sure the table is laid out properly with all the necessary cutlery. They take care of the cleanliness of the tables.
Runners work hand in hand with servers. They are the ones who bring food from the kitchen and serve the customer’s tables. They need to take care of the food sequence coming from the kitchen.
Cashier’s update and print orders. All bills are generated at the cash counter. Their duty is to ensure that the bills are punched in correctly and are maintained properly.
That’s it for the front of the house. Now let’s see who’s working at the back of the house in a restaurant.
Leading the entire kitchen is your head chef. She/he manages the restaurant’s menu and prepares meals for customers. They have a team that assists them in cooking the meals. They review and approve meals before they’re served to the guests. They also train new cooks who join the restaurant kitchen. They also take care of the restaurant’s inventory.
Line cooks are responsible for all the initial cooking for the head chef. They take care of different stations.
Prep cooks, prepare everything needed for a meal. They wash, chop, slice and grind vegetables and meat for the main chefs. They also get all the ingredients ready and in place.
As the name suggests, this staff is responsible for maintaining the cleanliness and hygiene of a restaurant. These are all the basic people your restaurant needs. They all have their own roles and each one is important to give your customers and guests a seamless and satisfactory experience. If you haven’t hired your staff already, it’s time to look at fresh talent from reputed hospitality institutes like NIHM for the same. It’s time to build a team that will build you!