5 Golden rules for running the perfect restaurant


Irrespective of what the TV shows and movies make you believe successfully running a restaurant whether big or small is something newbies and so called accomplished businessmen struggle with alike.

It needs tons of work, sweat, discipline and most of all perfect time and task management as you’ll be cooking, tasting, managing, recruiting, need I go on? So we interviewed 5 of best chefs around and asked them what it takes. Here’s what most had to say.

Stay Focussed

Well it’s easy to lose sight of what you love to do with so much work in hand. From one spot to the next it’s always going to seem like a whirlwind of a day which at times gets really frustrating. After all if you love the kitchen that’s where you’d want to be right?

Remember what matters, in the end, is the quality of the food you serve and the customer experience. Give them a lifetime of a dining experience and your PR will peak.

Lay a strong foundation

Not only for your building but laying down a strong foundation or in other words streamlining the work early on sets up a nice tone for the future. You’ll be managing 100’s of tasks and people which during hectic times can result in mismanagement or inconsistencies.

Set firm systems and line of communications amongst waiters, chefs, and other members. No two restaurants function the same way, see what best suits yours.

Build the right team

One of the most difficult tasks you’ll need to accomplish is setting up a team. Finding people that share your interests or have same passion isn’t easy especially if you’ve just started out and have small, hot, cramped up kitchens.

In the end, it’s about getting the job done irrespective of the circumstances and helping your employees learn and adapt. That’s how the best restaurants operate. Here’s a team building guide you’d like to read about first.


Maintain a balance

It’s easy to get caught up with the work but one the best traits of any entrepreneur is that they always find a way back home at the end of the day. Finding this balance especially if you’ve got kids is important.

Trouble at home means trouble at work. Everyone starts small. Make the most of what’s around you and don’t let complacency slip in.

Keep up the quality

Like I said everyone starts small but only the ones that take their service and quality seriously are the ones that succeed. Make the most of the funds you have. Bring the best ingredients, materials and more importantly the best employees.

Having happy employees translates to happy customers. You’ll not always around so make sure you train them right and treat them right and you’ll have a lot less to be tensed about or running around.

If you have any doubt, regarding how to run a successful restaurant you can contact us here.

5 Reasons why I recommend pressure cookers over slow cookers


When talking about cookers for most people there’s an obvious first choice and that’s a slow cooker a choice that has often irked me. Why not a pressure cooker? I have been using one for a long time and love it but I am sure lots of you still have questions and doubts. So today I am going to take some time out and share with you the 5 reasons I always recommend pressure cookers over slow cookers.

Perfect for unplanned meals

Like the name suggests slow cookers are actually slow comparatively. So if you’ve got a party at let’s say 9 you’ve got to  get started by 5-6 to get things done on time whereas with the latter you could wait until 7-8 pm and yet end up with a tender and juicy steak or stew.

But it comes down to your work style. Like getting things done early? Sure get slow cooker but if you’d rather wait or are lazy and disorganized a pressure cooker works best.

Efficient at high altitudes

At heights water tends to have a lower boiling point which means cooking of beans, lentils etc. in slow cookers is going to be slower and inefficient as compared to a pressure cooker.

Apart from that most slow cookers prep food at increased temperatures and while it’s assumed safe it’s not ideal when you need your stew or soup to be cooked at low heat.

Takes up less space

Cramped for room on the kitchen counter? Well then a slow cooker is a big no.  Not only because of its bigger dimensions but also because a slow cooker generally can only be used for one task and that’s slow cooking.

While on the other hand a pressure cooker is smaller and also allows you to sauté or brown ingredients in case the recipe calls for it once they are cooked.

Ideal for vegetarian foods

Love beans or veggies? Then note that a slow cooker only tends to make them soggy and soft and neither do they taste the same especially the beans. Comparatively the pressure cooker does a far better job in lesser time and keeps the beans from splitting and once it’s ready you can further crisp it up and add a few more flavors by putting on the grill or stir frying it.

Helps with cooking variety

One of the best things about these cookers is their unmatched ability to make and store soups and stews. Yes a slow cooker does an efficient job but what sets a this cooker apart is its ability to act as a container i.e. store food which in turn increases shelf life, a process often referred to as canning.

This is especially useful for restaurants offering soups and soup lovers alike. An investment worth the price tag.

Have your say on this in the comments section below and let us know what’s worked best for you.