StartUp India: How Dhaba Lane delivers Indian food to your table in London

[@harrmeshthakkar1207]

Nice Concept. Upma Arora Great one mate

[@neerajkataria4160]

Thats amazing Upma, Keep up!

[@ravidhyani3074]

Great

[@SS33333]

Love her already for being different n way she looks, all homely ....… but madam "Kasuri Meethi" hota hai "Kasturi" nahi.

[@Onlinesully]

Upma Enjoy the business

[@inmyown407]

Good luck

[@Feelings4nature]

she is also from Ujjain

[@pottamadhavi1239]

How Ur delivering Ur food

[@greatguy423]

does upma know how to make upma

[@rahuljadhav3367]

nice

[@shaneadoni2958]

Ma'am I am also in the same fild. I would like to work with you.

[@Himanshu.Harleyx440]

Upma ji jai mahakal

[@ravidhyani3074]

Om namah shivaay har har mahadev

[@a210426t]

Upma!

[@angelandchef1372]

Are you planning to open your restaurant or food startup? SCOPE OF WORK KITCHEN Recipe standardization There are numerous benefits of recipe standardization, which is why they’re so important - and sometimes even required - for food service management programs. Here are several to consider, though there are even more. Quality control: Standardized recipes provide the same high-quality food every time they’re used because they’ve been thoroughly tested and evaluated. Portion and yield control: The amount of food that will be produced is the same every time with a standardized recipe, meaning it will reduce leftover food and make shortages much less likely. You’ll get exactly what you need. Cost control: It’s easier to manage buying and storing food when you’re using the same ingredients in the same quantities every time a particular recipe is made. Guest or Customer satisfaction: When you’ve done the research to find the types of foods your customers want, recipe standardization ensures that they get the same quality, presentation and amount that they’re accustomed to each time the meal is served. Consistent nutrient content: With so much testing and planning involved in a standardized recipe, you’ll know the exact nutritional content of the food every time it’s prepared, making clinical nutrition management a snap. Increased employee confidence: When your cooks are making high-quality meals every time they’re made, they’ll feel more job satisfaction knowing they don’t have to make estimates or risk cooking a sub-par product. Figure out the portion size you’ll need You’ll only need to do this if the portion size isn’t already evident in the initial recipe, in which case you’ll need to calculate measurements. Retest the recipe. Once we make adjustments, try making the recipe again to ensure that it’s satisfactory. Develop a clear set of instructions. This should include things like the name of the recipe, the category of the recipe, the exact form of ingredients used, the amount of ingredients used, step-by-step preparation procedures, cooking details, portion sizes, total yield and equipment used. All of this information will ensure that even new cooks will be able to reproduce the recipe without issue. Other Work Scope Re Arrangement & Fixing Of Equipment Plumbing & Electrical Assistance Kitchen Checklist & Guidelines Production Work Flow Vendor Creation Shorting & Preservation System Of Received Goods Procurement Assistance Of Kitchen Utensils Food Trial & Staff Training Indenting & Ordering Format (Dry/Fresh/Dairy/Meat/Frozen/Housekeeping/Packaging) Kitchen Opening & Closing Checks Kitchen Hygiene & Cleaning Schedule HACCP Guideline Format Final Guest Food Demonstration Store Management & Procurement flow system Angel Chef Partner of your kitchen and food solutions.contact- [phone]

[@capricious74]

We need some oil in salad ... for digestion

[@greenmachine7695]

no we don't

[@Hightides897]

Yes, we do

[@mirzaahmed8652]

Good job very hardworking mashallah

[@angelandchef1372]

Are you planing to open your own food start-up? Hire a chef consultant to get secured and guaranteed sucess to achieve your goal- Recipe Standardization and staff training. Smooth production Planing. Timely menu changes. Quality control. Competitive procurement. Minimize labor cand food cost. Central kitchen policies. Best market trending food taste. Minimiz Overall Cost. production and operations related issues. Staff management. Monthly P& L Review. New opening consultation Works as your food production and kitchen partner. -As a chef Consultant providing support for catering and Hospitality business. Duties include managing inventory, ensuring that the kitchen meets food safety and cleanliness standards, and helping kitchen staff with food preparation CONSULTANT CHEF/BRAND CHEF/CORPORATE CHEF Partner of your kitchen and food production unit. We provides our services for hospitality industry- Kitchen setup,layout and equipment fittings as per finalized menu Staff hiring and training Menu planning,designing,and vendor creation Daily production plan,checklists,cost control new recipe development accordingly market trends Profitable smooth cooking and production planning Control daily operation related issues. Photo session for media and marketing purpose. back hand assistance . Guaranteed quality food preparation with new concept of cooking methods and Techniques. [phone]

[@diptaranjandutta6249]

RamRam.

[@sarveshm6779]

so messy