The most fascinating part of any restaurant is its kitchen because that is where the real action happens. Every second spent is nothing less than a rush of emotions, actions and the meticulous planning that it needed. Every prerequisite must be taken into account, managed and executed before time. However, modern technology has made certain aspects easier on the kitchen team, making it easier for everybody.
The weekends are something everybody looks forward to, including the team that stands behind the scenes. Weekends begin on Thursday for the team because that is the day you need to prepare for the next three days. It is something very known to everybody, but rarely do we realise that. In recent times, food storage facilities have become very advanced, hence making it easy for the team to keep everything fresh with the flavours intact. However, there are certain issues that the team faces. The most common one being technical issues, there are others which can haunt the entire staff. What if “THE CUSTOMER DOESN’T LIKE
THE FOOD?”
Very recently, we took to having our own Microbrewery. As Susegado became India’s first microbrewery at an airport, it became our mission to display the best Goan culture through food. The partnership of Rising Tide Beverages with Lane Nine Hospitality and Radiance, which is IRHPL’s very own subsidiary venture, played a crucial role in Susegado’s concept creation. In an attempt to redefine airport dining and offer a place to begin the tourist’s Goan ourney right from the airport, Susegado came up with its own signature brews. Hence, it’s not just work when the kitchen is open, it takes a lot to open it too.
A diligent team always stands prepared for the customer, but then there are teams which\ become the backbone of the kitchen staff. The logistics, the store managers and finally those who set up the stalk. The behind the scenes of an F&B outlet can never be known in one
straight line, simply because every role that is being played is parallel to another one. As IRHPL comes up with India’s first microbrewery at an airport, it stands prepared to tackle these challenges and learn from. With Susegado being one of our latest initiatives, it opens up a world of possibilities. Perhaps these can range from smallest of things in the kitchen to the architecture and the appearance, it’s going to be a learning experience for all of us. Of course it’s difficult to manage over 5000 square feet of space with such hustle bustle and attention to detail, but as soon as it begins we all know we love that adrenaline flowing.
