I am thinking about a new type of restaurants : eating-spots, in eating-spots, food keeps changing, chefs also rotate. this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants. along with that, there is an app, people vote for the food that will be cooked in the next days. menu is influenced by the live input of the people via an app.

Goli vada pav is good but when you try their sabudana vada its exceptional. It was saver for me in Bangalore.

Ram ki Bandi in Hyderabad sells 54 speciality dosas in any given 5 minutes. It only runs between 3 AM to 7 AM

Excellent sir. My aim is to start one street food stall in Bangalore. Is there any one to wish me the best. Waiting....

Irony is south indian selling wada pav , it's just the vison that keep you pushing

Wonderful speech and inspiring journey for any entrepreneur.

What a inspiring speech. Sabko. Sunana chahiye

True speech if a dream universe help u achieve it from a drop of water river is form.nothing impossible in life.

Amazing...

Amazing sir

Excellent speech

The one of the most inspiring story ... It could help us a lot

Nice speech good information sir

Inspiration speech sir

Wow

I'm sure it is a great video but I couldn't understand him ,and couldn't read fast enough my problem.

Didn't finish watching. Got bored. All the quotes... and stories.

U not understand hindi

you guys are fack mene aplya kiya mera joining nahi huva next time hojae gaa isliye wait karne bola aaj 2yr hogaya but aap log ne reward be nai kiya me pichle 2 and half years se sales me job kar raha hu you guys are such boolshit....

Are you planning to open your restaurant or food startup? SCOPE OF WORK KITCHEN Recipe standardization There are numerous benefits of recipe standardization, which is why they’re so important - and sometimes even required - for food service management programs. Here are several to consider, though there are even more. Quality control: Standardized recipes provide the same high-quality food every time they’re used because they’ve been thoroughly tested and evaluated. Portion and yield control: The amount of food that will be produced is the same every time with a standardized recipe, meaning it will reduce leftover food and make shortages much less likely. You’ll get exactly what you need. Cost control: It’s easier to manage buying and storing food when you’re using the same ingredients in the same quantities every time a particular recipe is made. Guest or Customer satisfaction: When you’ve done the research to find the types of foods your customers want, recipe standardization ensures that they get the same quality, presentation and amount that they’re accustomed to each time the meal is served. Consistent nutrient content: With so much testing and planning involved in a standardized recipe, you’ll know the exact nutritional content of the food every time it’s prepared, making clinical nutrition management a snap. Increased employee confidence: When your cooks are making high-quality meals every time they’re made, they’ll feel more job satisfaction knowing they don’t have to make estimates or risk cooking a sub-par product. Figure out the portion size you’ll need You’ll only need to do this if the portion size isn’t already evident in the initial recipe, in which case you’ll need to calculate measurements. Retest the recipe. Once we make adjustments, try making the recipe again to ensure that it’s satisfactory. Develop a clear set of instructions. This should include things like the name of the recipe, the category of the recipe, the exact form of ingredients used, the amount of ingredients used, step-by-step preparation procedures, cooking details, portion sizes, total yield and equipment used. All of this information will ensure that even new cooks will be able to reproduce the recipe without issue. Other Work Scope Re Arrangement & Fixing Of Equipment Plumbing & Electrical Assistance Kitchen Checklist & Guidelines Production Work Flow Vendor Creation Shorting & Preservation System Of Received Goods Procurement Assistance Of Kitchen Utensils Food Trial & Staff Training Indenting & Ordering Format (Dry/Fresh/Dairy/Meat/Frozen/Housekeeping/Packaging) Kitchen Opening & Closing Checks Kitchen Hygiene & Cleaning Schedule HACCP Guideline Format Final Guest Food Demonstration Store Management & Procurement flow system Angel Chef Partner of your kitchen and food solutions.contact- +91-7023335705

Let me tell agra goli bada pav make awful bada pav so bad, u will feel like puking right there

That Jonathan was foolish.

Hindi ka use kare

Only hindi boliye to jyada accha rahega

Speech is not good Yaha maar khaa gaya banda

Fack he ...