MASTERING QUALITY & CONSISTENCY

In restaurant business, quality and consistency is everything. Guests not only prefer good food, ambience and service, but also focus on reassurance that every visit will taste good as the last one.

- BY VIJETHA IYER

To ensure this, it requires lot of efforts as it's a teamwork. As restaurants expand, they have to ensure that quality, quantity and consistency remain same in every outlet. These not only boost margin but also helps in targeting more customers and increase footfall. Here's how restaurants are focusing on quality and consistency.

HAVING A STANDARDISED RECIPE HELPS

Restaurants should have a standardized recipe with exact ingredients and cooking measurements. Clear Standard Operating Procedures (SOPs) helps the team to follow the same process every time, regardless of who's in the kitchen. While one can give some tweaks in the presentation but the guidelines has to be reviewed regularly as it helps to stay updated with the menus.

"We believe in cooking less, not more - smaller batches mean fresher plates, less waste, and food that tastes as it should. Each recipe is standardised, every element deliberates and presentation follows the same principle: less is more," highlights Gunjit Chawla, Executive Chef, MKT.