SelectDine Blog

1. Paradise  As legendary as it gets, just hearing the name = BEST BIRYANI ever! Since 1953, these guys have been serving mouthwatering biryani and are known to maintain their quality all these years. 2. Cafe Bahar One of the well-known places for Haleem and biryani in Hyderabad, Bahar is the IT place. Try out some best flavors at delightful prices, especially meaty treats. 3. Bawarchi The biryani here is so outstanding that in order to avert confusion they have made a special mention saying they have no branches! You must try their mutton biryani. It is to die for. 4. Shah Gouse  Are you a midnight biryani cravings? This is your go-to place! They serve lip-smacking, fresh biryanis to beat back all those cravings.  5. Jewel of Nizam If you are fancy authentic biryani with great ambiance, and some luxurious dining, then this is where you need to be. If you are looking for start this kind of amazing restaurants SelectDine is here to help you out.

Market research for your restaurant doesn’t end after your grand opening. You should be conducting market research every year to make sure your restaurant is still giving your customers what they want. You need to know their hopes, dreams, and … what they want to eat. So that you really do know, you’ll need to conduct some market research. “Market research” is a broad term that covers many areas of analysis, and some involve more investment of time and resources than others. Let’s understand how to use market research for strengthen your restaurant. How to Use Market Research for Restaurants You should follow these three goals to keep in mind when you are conducting market research for your restaurant. 1. Improve your customer experience Market research will give you the framework to tackle any “blind spots” in your customer experience. You can assume there will always room for improvement in this area: but do you know exactly how you can make your customers’

The biggest and the busiest restaurant business days are coming up soon. And all the restaurant owners are busying preparing it for providing the best guest experience for their customers during the extended holidays of Christmas and New Year. Of course, you will leave no stones upturned to make Christmas and New year massive business hits. To ensure uninterrupted celebrations, you will have to take special care of your inventory. After all, there is no worse nightmare than a restaurant brimming with happy indulgent customers and running out of the Christmas delicacies. List Each & Every Item In Your Restaurant Before you welcome the guests for the holiday season, do a quick check of your restaurant inventory. A cloud based POS system can help you with this task. You can make an entry of each and every item in the POS system along with its quantity, weight and even price. Integrating your POS system with a bar code scanner makes this task even easier. You

Restaurant owners most of the time, have to contend with the daily grinds of running their businesses. Managing a restaurant is undoubtedly one of the most daunting tasks that an entrepreneur can undertake. Restaurant management involves lot processes that if done right, would ensure the smooth flow of the enterprise and even increased profits. However, doing all the hard work does not cut it when it comes to restaurant management. Many restaurants end up earning pretty much the same despite best efforts on the part of restaurateurs and managers. This is especially true for small restaurants. Many mom-and-pop operations still contend with the hassles of keeping up with the daily requirements of food service such as menu planning, order taking and inventory update. Fortunately, many technologies are being developed to aid restaurant owners in their everyday undertakings. These technologies take the form of devices and solutions designed to make restaurant owners’ lives a li

People often tend to neglect and undermine the value of a good menu, but in reality, it can do wonders as far as marketing is concerned. People remember when rather minuscule details stand out and can leave long-lasting impressions on your customers. While I am no way trying to imply that an eye-pleasing, comprehensible menu will be the ‘make or break’ factor in improving your restaurant’s brand, a good menu can definitely make sure that your customer is impressed with you. So without further ado, let’s dive right into the topic of this . Step 1: Segregate Before actually starting to design your menu, you should have a rough idea of what is going to be on the menu. For example, if you are starting or expanding a sit-down restaurant, you might want to segregate your menu into appetizers, main course, desserts (maybe a kid’s section too). I hope you understand what I mean by segregating a menu. Step 2: Describe Hold tight, we are not adding items on the actual menu yet because

In franchising, there have historically been two general types of franchisees: Single Unit and Multi Unit. In Single-Unit Franchisees has been the bedrock of franchising. Individuals, or often a pair of spouses who were looking to own their own independent business, would invest what would often amount to their collective lie savings into a single franchise unit. However about last couple of decades, Multi-Unit Franchisee has increased in volume, power, and influence. This has led to a greater sophistication in the multi-unit arena, where it is not uncommon for a Multi-Unit Franchisee to be a bigger and more experienced company than the franchiser they are investing in. Single-Unit Franchises Single-Unit Franchisee is typically a traditional franchising. A franchisee will invest in a single unit with no promise or expectation that they will open any future additional locations. They may have some experience operating a business, or they may not. Typically their back of h

Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions. Before you get started This meal comes together very quickly, so make sure your ingredients are ready to go before you get started. Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows. Ingredients 2 tablespoons coconut oil or quality vegetable oil, divided 2 eggs, beaten with a dash of salt 1 ½ cups chopped fresh pineapple 1 large red bell pepper, diced ¾ cup chopped green onions (about ½ bunch) 2 cloves garlic, pressed or minced ½ cup chopped raw, unsalted cashews 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice 1 tablespoon soy sauce 1 to 2 t

Indian street food is a one way road to a multi dimensional gastronomical experience. From ‘Gol Gappe’ to ‘Pav Bhaji’ our street food is bursting at the seams with flavors. The best thing about Indian street food is that the flavors are never the same everywhere you go. Street food suppliers fill the gap between the pricey restaurants and the common man, by providing a lip smacking meal at a fraction of the cost. Street food business requires lesser investment and is the business of choice for migrants who move into the big cities looking to make it big. The below list is signs of hygiene to look out before you consume it. 1.   Observe the Seller Observe the person preparing food. · Does he wear food handling gloves? If yes, does he change them often? · If NO, does he wash his hands often? · Does he follow standards of personal hygiene? 2.   Observe the Food Closely observe the food that is being served to other patrons. Does it appear fresh and healthful?

Good food and great customer service are crucial for return business but the ambiance of good restaurant is also important. Restaurant design sets the stage for a customer dining experience. Loud music, Formica tables and plastic cups set an entirely different mood. So here are some tips which you should need to follow: 1.   Balancing Seating Capacity The design of a restaurant should be a balance between a welcoming ambiance and maximum seating capacity. In other words, you want to pack in enough customers to keep busy and turn a profit, while at the same time making guests feel comfortable. Some types of restaurants focus on seating capacity rather than interior design. 2.   Design Problem Areas In a perfect restaurant, there would be so such thing as a bad table. However, few restaurants can escape having at least one problem area in their dining room. Common restaurant problems areas include table nearer to kitchen entrance, restrooms and front entrance. To help