The rise of food delivery services has reshaped the culinary landscape, presenting new challenges and opportunities. Balancing dine-in and delivery services requires strategic adaptations, including dedicated delivery zones, equipment optimization, and technological integration. Empowering kitchen staff with comprehensive training is crucial for success. HPG Consulting can help transform your kitchen into an efficient operation, ready to thrive in the delivery-driven market.
Food waste is a global crisis with severe economic and environmental consequences. India's high-income group alone wastes a staggering 90 kg of food per person annually, its impact on restaurants, and practical solutions to reduce waste. Discover how HPG Consulting can help your business save money and the planet.
The open kitchen has evolved into a dynamic space where chefs showcase their culinary artistry to diners.