It has never been an easy task to be a proprietor of food in India – the increasing competition, short shelf life of food concepts and trends, constantly escalating overheads, and in recent times, the difficulties wrought by the pandemic, have made it much harder for restaurateurs and food chains to thrive here. Apart from
This post was written in the midst of the deadly second wave of the coronavirus in India. I have only gotten around to putting it up now, however, the sentiment remains the same whatever the situation or cause of death may be. It’s that time of the month again – to put my thinking cap
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