business
Business Is In Their Veins
Title: Rokda: How Baniyas Do Business
Author: Nikhil Inamdar
Pages: 242
Price: Rs. 199
Published by: Random House, India
“The companies I have chosen not only represent different sectors of the Indian economy, but also the changing landscape of doing business in India.” Nikhil Inamdar, Author
The Persuasive Communicator
Design Your Restaurant for Hygiene and Comfort
Design for Hygiene
On 24th February, 2009 one of the leading restaurants in the world – The Fat Duck, located in a county near London, shut down operations for more than a fortnight because of a health scare. Forty of its customers had complained of getting ill after a meal. The management could not find the cause. They closed down operations and called for a health inspection.
Income Projections (Restaurants)
Your income statements are also called profit and loss statements or operating statements. These are forecasting and budgeting tools that can be used for estimating income and anticipating expenses in the near-to-middle range future. For most restaurants, income projections covering the first three years are adequate.
Getting Investment
The investment route to acquiring funds is a challenging route for a start-up. As investments are against equity rather than on collateral, the investors would be sharing the risk. Hence, the investor would be as interested in you as an entrepreneur, your vision and your commitment to the enterprise as he would in the assets you have created.
Is to have a purpose behind your business important?
It is a simple question, really. To ask yourself the Why behind your business than the What. When Maggi launched the ‘Atta’ version, it changed its brand slogan to ‘Taste Bhi, Health Bhi’. Although it did not come soon after the ‘maida’ version, which was the original and sold and loved as much as any comfort food around the world, it came after the health conscious took a backseat as started labelling it as fast food.
Understanding a Restaurant
As an ordinary customer the impression we have of the restaurant business is made up of a few scattered images based on our experience as customers. A successful restaurant is one that is consistent in all that it does. If we intend to start our own restaurant, we need to understand what makes a restaurant in greater detail, so we can design for consistency across all aspects of its operation. There are two aspects of a restaurant, these are food production and service; to this we should add a third aspect: the theme.