Explore our Thoughts

As we have innovated through the years, so have we learnt. Ideas In Focus are our key takes on the world around us and how they can potentially be implemented in your project.

A Case of Sustainability in Hospitality

The world has lived through one of the most cataclysmic scenarios that we could have predicted. The 2020 COVID pandemic has taught us many valuable lessons that all of us in the commercial kitchen industry should instill in our operations.

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Food Delivery Behemoths Vs A Six-Sigma Delivery System

If you have ever stepped into a local train in Mumbai, chances are you will have noticed at least once the ubiquitous white dressed man with a Gandhi cap holding a bundle of tiffin boxes.

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Food Service Trends across the World

With a now constantly-changing atmosphere around the world, it’s no surprise that food trends are also changing. What we eat, how we eat it, how it’s made, and how it impacts the Earth.

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Thought Hub / Corporate

Edible Gardens: Edifices Towards Environmental Emancipation And Engagement.

World over there is a revolution afoot. Gardens are turning active with more than just aesthetics. From feeding communities to engaging corporates, edible gardens are proving great for our mental and physical health.

No Child Left Behind: School Lunches For More Than Sustenance.

Schools and education are dynamic and passionate issues. A fundamental need and right, schools keep redefining to stay relevant to changing trends. Environmentally conscious and ethically inclined younger demography are demanding serious action reflecting in every choice they make, including school lunches.

Thought Hub / Corporate

Sustainable Development Practices in the Hospitality Industry:

Tourism is the largest industry globally, generating $1.5 trillion in revenue and supporting 11 million jobs. The hospitality industry is a vital source of income for many communities, offering employment and generating revenue. However, tourism has negative impacts on the environment and human health.

Future Of Waste Management

“Solid waste management is everyone’s business. Ensuring effective and proper solid waste management is critical to the achievement of the Sustainable Development Goals,” said Ede Ijjasz-Vasquez, Senior Director of the World Bank’s Social, Urban, Rural and Resilience Global Practice.

Thought Hub / Corporate

Absolute Zero Waste Kitchen

A logical and realistic approach to the concept of “Absolute zero waste kitchen in a commercial setting” would be to understand where we stand today and to critically review of our guiding principles.

Corporate Cafeteria Design

There’s something about food that brings people together, whether they’re chatting in the kitchen or sharing a meal. The cafeteria is where coworkers, work, and the organisation as a whole come together. Cafeterias are more than just places where people eat. This is a place for coworkers to connect and work together

Thought Hub / Corporate

Commercial Kitchen Design Standards

Be it the restaurant business or any other commercial food establishment, the guiding principles are simple and straightforward. We attempt to present a comprehensive view of commercial kitchen design standards, within the operating context of a food establishment.

Sustainability In Commercial Kitchens

Creativity, innovation and an indomitable intention to make sustainability an essential component and in some areas, the very core of decision-making in the food business, is one of the foremost trends in commercial kitchens. As an example, traditional ecological knowledge of the food system offers the products which leading chefs experiment with. How can we create a synergy between sustainability, taste and health?

Thought Hub / Corporate

Future Of Restaurant Industry In India

The food service industry in India, over the last couple of decades, has been a story of resounding growth, contributing significantly to the country’s economy and has been at the forefront, in terms of attracting investment. While the pandemic, dealt a severe blow to travel, tourism, hospitality and all food service businesses in general, we see a recovery and a dramatic shift in consumer’s preferences with regard to dining-out-of-home.

Recipe Writing For Your Restaurant Kitchen - The Professional Way To Do It

The importance of a standardized recipe, for each of the menu items, is paramount in a restaurant business. While a home recipe can use approximate measures and there is much scope for trial and error, including minimal impact of a failure; a restaurant recipe necessarily needs to be done professionally.

Thought Hub / Corporate

Different Types of Commercial Kitchens

A successful commercial kitchen design depends to a large extent on foresight, what would a seamless and fully operational kitchen look like, and experience of executing such designs. The ability to visualize the execution of one’s unique menu, a dry run, and anticipating roadblocks, is a must-do exercise for the commercial kitchen design team.

Ghost Kitchens, Dark Kitchens, Cloud Kitchens – What Are They? Attributes To Consider For Their Location

No physical restaurant front or customer-facing bricks and mortar presence, the access is virtually, through an app or website. A Cloud Kitchen, Ghost Kitchen, Virtual Kitchen, Commissary Kitchen, Dark Kitchen, Cyber Kitchen or Virtual Brand are essentially similar terminologies given to the concept of ‘kitchen only’, excluding ‘dining within a restaurant setting’.

Thought Hub / Corporate

Menu Engineering – How it can Help Increase Profits while Making you Cool

Food is the mainstay for any restaurant business. While restaurant ambience, concept, service levels and location are important factors, good quality food and the efforts that go into preparing and presenting the perfect dish, is what finally draws the customers to the restaurant.


A Special Case Study

From a completely Manual Kitchen with high manpower requirement, the new design and development achieved the paradigm shift from Manual to Mechanical Systems with faster TAT (Turn Around Time)

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