Restaurant Seating and Fixture

 

Dosa at Alankar Restaurant

Restaurant Seating

Tissue Holder

I have the habit of over evaluating and passing of judgement. This is often caused unwanted tension in other people as I critically pass judgement about their small business venture. Due, to few awkward instances I have learned a lesson - do not be candid about your opinion about others business. After all who am I to tell them what they should be doing and what's would be better if they choose to change few things. 

From what I can infer, most people don't take criticism or suggestions on a positive note. It's just that we aren't wired to take anyone opinion. Who is that creep to question my profit making venture or who gave him the right to point anything about my biz. 

Let's Move On....

So, today when I had dosa at this restaurant I coldn'g help but notice them good stuffs. 

1. The black marble table top was ideal for this type of restaurant 
2. Seating was comfortable for me.( Nilkamal Novella 07 Plastic Armless Chair (Iron Black))
I hate the kind of metal and wood type stools. I have seen such in SUT Hospital canteen. 

3. Tissue holder was compact

And, the conclusion from today's visit is simple - if you plan to start a restaurant or food joint like a cafe, focus on the seating. Choose chair based on the space and your ambiance and more importantly must be convenient for customers. 

Saturday Evening at 12th Main

 

By the Beer Counter

Cocktail - finishing touches

Solo Beer Jaunt

Once upon a time in Goa

 

What you say? 

Restoring old houses in Goa and bringing the story of  the life in these old houses.

As my cells gray, I'm turning out to be a buff for old stories, culture and life. Is it common for people in their 50's? 

Anyways, I liked the idea of restoring out houses and unearthing the story around the people who lived in these old houses. 

Sustainable Dining Concept

Switch Sustainable Dining

 This article The Regenerative Switch appeared on Hindu Sunday Magazine on 9th July, 23. It pieces together examples of restaurants across the world which are on the forefront of sustainable dining. The example it showcases are the RE which walk the talk about how it uses pieces of fruit which are discarded to make cocktail. 

This concept of sustainable use of food products, vegetables etc is brought to the forefront by top restaurants. However, the same concept is rarely adopted by small shop or medium sized restaurants. 

When it comes to the topic of food wastage, we Indians usually waste big during wedding time. Often the wedding function is marred by voluminous food that's mostly left behind the guests. Imagine a sadhya spread. One way to reduce wastage is by conscious effort by all. For example, at the time of wedding sadya or biryani, there's a big portion of food that goes to the waste bin. So, how can be alter the food habits of Malayalees. 

Will an announcement work!

1. Before the start of lunch in the reception hall, the bride and groom should make an appeal to dinners to serve food that's only required. 

2. The person serving rice should only serve right amount of rice. During the second round of sadhya, the people who serve rice goes in such speed that often a big place falls on the banana leaf. ( So, check for the right serving size)

3. Avoid bottled water. Here water is half taken and rest of the water is discarded. 

4. In the case of small juice shops, they can should find a way to reuse lemon after using it for lemon juice ( it can be used for pickle) and also skin of pineapple can be made to pineapple wine. Similar way, many fruits skin could have a second life by using it for pickles or jam or wine. 

5. Govt can make it mandatory for medium sized restaurants to make food compost in their own premises or it should be send to place where it can made into manure for agriculture. 

6. Also, some effort should be made to reuse half used plate left behind by dinners. This is something that needs some sort of planing. I'm not sure if big hotels has a viable way to reuse the leftovers for human consumption. ( Someone can throw a light on this on how leftover food can be consumed by someone else without any risk in terms of contamination or hygiene )

7. Finally, is there a way to reduce the food wasted at homes! 


New Word & Meaning

raison d'être

In French, raison d'etre literally means "reason for being,

Go Fish Trivandrum

 

Go Fish - Fish Store

Fresh Fish at GoFish

Post covid, retail industry had a tumultous change in small to big cities. Many retail shop had thrived during covid and post covid few shops too have been hit hard. One reason for shops to close is the heavy competition from leaders, Lullu mall type of department stores and by the presence of online delivery stores like Swiggy Insta Mart. 

When it comes to sale of fresh fish, I find new players in this field. One such shop is GoFish near Pottakuzhi. This shop opened near to GG Hospital. Initially I had apprehension whether it will survive but after many visits to this shop, I realized how it has established its biz. One thing is the fresh stock of fish, second the home delivery option and finally good customer service.