How the food business is dealing with price rise :bengaluru must be at forefront of the culinary scene in India, but a peek behind the curtai reveals that the reality is different. The industry is fraught with obstacles of managing staff, increasing tariffs, overhead costs, and the rising price of produce.
Opening restaurant is not any task. Hike prices in coffee, milk and gas cylinders.. Prices depending on raw material and electricity and more.. Restaurant coffee price ₹15 and roadside stalls offer it for ₹10..customer minded that microbrewery charge such an amount of money while a cafe can charge only that too much..
Chef tresa Francis transitioned a home caterer to running her inside the Bangalore international centre BIC in domlur . •serves Karnataka, tn and ap ,*dont have many contact * small business makes a big diffdilenma:
Coconut price one in ₹25 right now in ₹55.use 50 coconut a day. Designed with cost in mind.. Based on seasonality
Staff woes:
Rented accommodation : usually vicinity of the restaurant and when it is in a location such as indiranagar or CBD.. These cost add up as well.
Dechen sujith belliyappa runs utse Kitchen on kamraj Road, a Tibetan and nepali restaurant. Most of her staff come from Nepal And Assam single mother - housekeeping department
Eatiries - Simple North Indian Fare to residents of the area.
*Biggest Challenge - managing staff, Everyone wants holidays at the same time, for example, when there is a festival, they all want to go home, since they ate far from their families. Treating people well.
Service Charge dilenma:
Delhi hc ruled service charges or tips are a voluntary payment by the customer and they cannot be made mandatory by hostels and restaurants.at the month-distributed among the staff and towards the facilities provided to them.
They usually send all the salaries home, and with the service charge money, sustain themselves for them
Cafe - 18members someone salary of ₹16000 additional ₹2k service charge
Bittu k: 23 years old, waiter in eatieries
Shutting down or the behaviour of the owners.
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