It pays good to be a boss!
This is always proven right whenever you read about CEO’s making millions of dollars from companies in the name of remunerations every year.
Each big corporation has a CEO who is awarded millions in name of remunerations.
Many executives are criticised for their executive pays, but there are some others who take $1 or no salary at all as their pay packet.
Mark Zuckerberg the founder of Social Media website Facebook chooses to take home a $1 salary and declines stock awards and bonuses.
Then there is one name that also stands out amongst others, Karan A Chanana, the Chief Executive Officer of Amira Nature Foods Ltd.
Mr Chanana takes home a pay packet of ZERO Dollars.
He is also the Chairman of the Board of Amira Nature Foods Ltd., since February 2012.
Mr Chanana has been at the helm of Amira Nature Foods, a company started by his great grandfather more then a century ago in 1915 and has been run by the family since then.
Under the leadership of Mr Chanana, the company went public on the New York Stock Exchange in October 2012 under the symbol ANFI.
Amira Nature Foods Ltd is an Indian food company which is best known for processing and distributing basmati rice and related food products. It is one of the largest sellers of Indian-grown basmati rice around the world. The company is also engaged in the business of Snacks and Oil.
The company has its headquarters in Dubai, UAE with offices in India, UK, Germany and United States.
The AMIRA brand is also available across the world through Trade distribution relationships.
In December 2013, in an effort to further expand into the European market, Amira announced a deal to purchase Basmati Rice GmbH, a Germany-based distributor of rice, primarily basmati. It was the company’s first acquisition since going public.
Amira’s basmati rice, sold in metallic gold packaging, is said to have “a strong floral, nutty scent and flavour after cooking.”
Other products include specialty and organic rice, cooking oil, spices, flour and organic wheat, barley and legumes.
How To Work With Your Caterer For An Indian Wedding
Indian wedding festivities generally last for 2 to 3 days.
Indian wedding festivities generally last for 2 to 3 days. These are marked with a spectacular display of traditional and religious rituals, music, dance and a wide range of food and drinks for each occasion. Earlier, the catering manager was by and large managed by the ladies of the household with the help of workers and family cooks or ‘ Maharaj ‘ who were accustomed to the family choice of traditional food and flavors.
Nowadays the food is outsourced to professional caterers who take the responsibility of serving each and every meal and come up with a vast variety of choice and exuberant, luxurious and beautiful display of food layout. To get the best out of these caterers here are a few tips, ideas and a note on a few mistakes that one could avoid.
The most important aspect is choosing the caterer with care. The wedding venues in south delhi and other areas have a list of caterers who have worked with them. While making your final selection have an update on their feedback, experience, an area of location and definitely the charges. Sit with the caterer and decide on the menu for each occasion keeping the guests in mind. Once the caterer and menu are downsized you need to have a walkthrough, a meeting between you and your wedding planner, the venue manager, and the caterer.
This meeting should familiarize the caterer with the kitchen area, place for storage, display, disposal, loading and unloading area and all facilities offered by the venue for the caterers benefit should be outlined and noted. There should be no ambiguity in specifying the expectations of each service provider. The policies of the venue provider regarding use of premises and equipment by the caterer should be clearly understood by all.
You may like to have a variety of choices on the menu for different days. Ensure that the caterer is comfortable with the preparation of all the items. Listen to his advice on the choice of menu and keep the weather conditions and your guests as a priority while making your selection. Once the menu is selected, discuss how each item is going to be served. Food warmers, serving dishes, serving spoons or any other paraphernalia should be checked for its availability.
Even if a buffet meal is being served, have sufficient seating arrangements made and insist on the caterer displaying the menu on the serving table with veg or non-veg clearly specified if you have both choices on the list. Some venues may not allow cooking on the site, particularly in foreign locations. In such cases, proper transportation of food and its storage till it is served is the responsibility of the caterer and he should discuss the details of it with you.
Timings of each meal to be served should be mentioned clearly and insist on keeping a buffer time for any unforeseen situations. Chalk out the number of waiters you would require on the ground and if snacks are being shown around specify the requirement of displaying the name of the dish with veg /non-veg specified.
For all the dates of your events check if there are any road shows, rallies, political bands, religious programmes, dharnas etc which may cause unplanned delays in serving the food. The caterer and other service providers should be forewarned to work their way around it if required.
Food shortage due to an unexpected turnout of guests may also lead to embarrassment. This is most likely to occur in local marriages where invites go as “families” and there is less emphasis on RSVP. Experienced caterers can work their way through these situations but it’s best to keep them forewarned.
If your wedding falls on a day when a large number of guests are likely to be fasting like during Navratri then ask the caterer to arrange a special layout as ‘Navratri/Upwas special’.
Insist on all service providers carrying a checklist which they need to refer to at all times, particularly if your events are at a remote location like some marriage venues in Chattarpur. This would ensure that there are no last-minute emergencies due to memory lapses.
For foreign locations be very particular about checking the policies of the venue on outside catering. You may want to check the license of the caterer for serving the food beforehand.
No matter how meticulously you plan there are likely to be some flaps and emergencies to be handled at the last minute. It’s up to your manager to ensure that these are efficiently handled and all family and guests leave with an awesome experience.
4 Serious Consequences of Ignoring Hygiene in a Food Business
The food business whether it is a restaurant, retail, manufacturing, etc. can suffer dearly if it fails to ensure hygiene of the equipment they use. The safety of the equipment should be a priority but it is often considered a trivial matter and can get ignored. The consequences of ignoring the importance of cleanliness can be catastrophic for the business so make sure that it is part of the business plan otherwise your food dreams will shatter before you can enjoy the success.
Here are a few consequences of poor hygiene that will make you understand its importance.
The Danger of Foreign Bodies:
The food business will quickly lose its reputation if the customers find something unexpected in their food. It is evidence that the business is not following all the health and safety codes set by the responsible departments. Nowadays the news can spread around the world in minutes so there is something unexpected in the food, the food scare will travel fast and you will lose customers.
A business should have a clear safety protocol so that there is no chance of contamination. All the employees should be clear on the protocol and trained to use the safety equipment. Education and training will make sure that all the safety precautions are followed and the equipment is not misused. It will also keep the food safe from dangerous foreign bodies that contaminate food and keep it fresh.
Dirty and Moldy Equipment:
The equipment used by the food businesses should be in perfect condition so that hygiene can be ensured. The cleaning equipment used in the food industry can get damp and moldy and if you keep using it then the contamination will transfer to the food. You will end up throwing away the food stock even before it reaches its use by date because you cannot serve it to customers.
The cleaning equipment and storage appliances like cold rooms and double hinged door bottle cooler need regular cleaning and maintenance so the food is not vulnerable to contamination.
Risk of Chemical Contamination:
The commercial kitchens, food production areas, and service areas need daily cleaning at the end of the business day. To maintain hygiene cleaning products are used and they contain chemicals. If even a tiny spot of cleaning chemicals is left on the counters or equipment it will lead to food contamination. The cleaning products should be stored away from food products so that the food is not at risk.
Lack of Maintenance Leads to Bad Hygiene:
Maintenance is critical for running a successful food business. The commercial equipment used is expensive and without proper maintenance, it will break down and the business will suffer. Without maintenance, it is impossible to maintain hygiene and cleanliness. Checking the equipment will make sure that you are able to identify the potential contaminants and faults of the equipment so that the business does not suffer.
If you want to make sure that the business is able to retain its reputation then it is essential to identify the threats to hygiene and find the right solutions to the problem.
Restaurant Customer Care – How to Obtain Repeat Customers
It is what the customer observes, whether it is an enjoyable view that is going to create that client to claim WOW or an undesirable view that will develop a negative attitude. While your customers are waiting on service, they are seated, or standing and also have time to observe your procedures. Your guest sees everything, whether it is clean or filthy. Your guest can additionally hear everything such as chefs saying in the cooking area or the supervisor yelling at an employee. Do you intend to reveal your dirty laundry to your customers?
In the dining establishment industry, you need to crush your rivals. In today’s economy, it is tough for dining establishments to make a profit and also make it through. It’s not rocket science to determine just how to make it through and also even to prosper. It is essential for you to have some experience in the dining establishment sector to comprehend what requires to be applied in your restaurant. If you don’t have that experience after those hire individuals that have experience and will undoubtedly devote to your success.
Your customer’s feedback regarding your dining establishment is essential to your success. Besides, just how are you going to recognise if your staff is doing the best things for the ideal factors unless someone is observing them? Your customers see as well as listen to every little thing while they are in your dining establishment. What your clients understand and hear can make a significant impact on repeat business.
The adhering to disregarded areas will negatively affect repeat organisation:
Parking great deal: Cigarettes and trash throughout the car park. Trash bin foul-smelling and also complete.
Hostess Location: Fingerprints are all over the front doors. There is no person at the entrance to greet the consumer. Workers are walking past the visitor, and they do not recognise them.
Bathrooms: Commodes and also restrooms are unclean. There are no paper towels or soap, and even the trash cans are overruling. Infant transforming station does not have hygiene wipes as well as is dirty.
Dining-room: Dirty Tables and also spices filthy as well as empty. The floor is gross and there show up discolourations on the carpetings. Service is slow, or the servers are chatting with each other and not paying attention to customers. Servers do not recognise the food selection and also can not answer inquiries.
Kitchen: Long check times. Cold food. Undercooked or overcooked food. Chefs talking too loud, as well as the visitors, can hear the chefs using profanity. Food isn’t prepared, and all the menu products aren’t readily available for customers to buy.
I am not stating that these points happen in your facility, but what I am saying is that some restaurants may have one or more of these problems. This is creating an adverse outcome resulting in decreasing repeat business.
Put on your own in the customer’s footwear and also see what they see as well as hear what they hear, the consumer’s eye. Train your supervisors to be proactive and even head off the troubles before they take place or get out of hand. Remove all eyesores before the guest sees them.; Pretend you are the guest: start your evaluation from the parking area. After that do a complete walk-through of the whole dining establishment and also proper concerns as you continue. Create a checklist of things that call for attention and entrust them to your employees. Remember to do the follow-up to make sure the task that you delegated was completed correctly.
Managers need to get on the floor at all peak times. They need to be providing instructions to the workers and performing table checkouts to ensure that the visitor is thoroughly pleased. The managers must get on the flooring 90% of the time and also in the workplace 10% of the moment.
Here is the trend component. Do you want to improve your customer service? If you have answered of course, then the next part is reasonably straightforward supplying your managers are on the same web page as you are and that they without fail properly any eyesores before any peak duration.
There are lots of excellent sources to assist boost your restaurant operation such as Dining establishment types as well as lists.
Dining establishment front of the house lists: Make use of an opening checklist to make sure that your dining establishment prepares before the dining establishment opening for the day. Utilise a closing list to aid shut the dining establishment conclusively as well as to establish the opening change. One way to maintain your bathrooms tidy is to use a restaurant restroom list which ensures the bathrooms are cleaned and also stocked throughout the shifts. Various dining establishment kinds can be applied to maintain a tidy, stocked and organised change.
Restaurant web server forms: I would recommend is the server actions of service type. This kind will aid increase general client service because it concentrates on WOW solution from the very minute the consumer enters your restaurant right up until the consumer leaves your dining establishment. You can also use the web server examination or steps of service test to maintain your servers well-informed.