Ensuring adherence to FSSAI and other regulatory licenses for food safety and operational compliance.

Franchising enables business expansion through standardized models and partner agreements.

HACCP is Hazard Analysis and Critical Control Points. The basic mandatory food safety and hygiene rules and standards are essential to be followed in order to serve safe and healthy food to the customers. These food safety standards keep the production staff as well in good health.

Obtaining necessary permits and approvals required for legally operating a hotel.

Human Resources in hotels oversee staff management to ensure efficient service

True great organizational leaders understand that it is far less costly to keep loyal customers than to find new ones. Their goal is to ensure that their customers want to continue doing business with them. Their goal is to create Customer for life. Here are tips that you can use to provide your customers with the kind of service that will keep them coming back.

Best Practices to run great Restaurant is a set of guidelines, ethics and ideas that represent the most efficient course of action towards running a great restaurant.

For any business to have profits, the sales must be high and costs must be low. If costs are not controlled, the profitability of the business will get low. The main costs in F&B business are food cost, labour cost and semi-variable cost. Out of the three, the topmost which affects the profitability is the food cost. Food cost is the cost of raw materials used to make the finished products listed on the menu.

P&L of restaurant business is shown through illustration's and the profit and losses are divided in the restaurant operating expenses into categories and subcategories.