Running a Restaurant/Expert Profile

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I am the founder of Mango Kurry. I can answer questions on restaurant operations, marketing, restaurant capital budget, pricing for profit, control systems, quality, haccp, restaurant startup, restaurant design and a lot more. Please do visit our website

Experience in the area

I am a free lance consultant and have about 18 years experience in the hospitality business. I have worked in various positions in the hotel and restaurant environment. As a consultant I have designed kitchen and have done restaurant operational audits. I have worked on projects on menu engineering, kitchen design, menu development, costing. I help small and medium size business for restaurant. I help in restaurant set up, system deployment, restaurant financial planning and menu development.


Currently, I am Food Service Consultant with Mango Kurry


Post Graduate Certificate in Operations Management. IIM Khozikode. BA Hotel Management Huddersfield Univerysity, IIHM Aurangabad Diploma in Hotel Managment IIHM Aurangabad

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Prashant S Akerkar04/18/16101010Dear Bedi Thanks. Prashant
Prashant S Akerkar04/18/16101010Dear Bedi Thanks. Prashant
Prashant S Akerkar 04/12/16101010Dear Bedi Thanks. Prashant
Prashant S Akerkar 04/12/16101010Dear Bedi Thanks. Prashant
Prashant S Akerkar04/05/16101010Dear Bedi Thanks Prashant

Recent Answers from Sartaj Bedi

2016-04-25 Food Kiosk in Food Court:

Hi Steve,  Salt Lake City in India or USA?    In any case, you need to go to to the source- the mall or university. The business development team will be best to advise you. Moreover, real estate brokers

2016-04-02 Interactive voice recognition system for Restaurant.:

Hi Prashant  I do and I don't. IVR system can be an over kill for a restaurant. However, they may be useful for high volume business. Furthermore, the utility of IVR system is maximised if its connected

2016-03-13 Electronic panel in Restaurants.:

Digital display system are useful for QSR to show case their menu. These can be used in bar as the backlit menu have a utility of providing visibility in the menu.   Regular casual dining may not need

2013-03-15 hi:

Pankaj,    Labout cost can be about 15-18% of sales, food cost can be anywahere from 20-35% of sales.    what do you wish to achieve from this?    there are other costs and as much as there are standard

2013-02-06 setting up restaurant:

Rana,    You have stated that  1. You have the money to invest in restaurant  2. You have a location  3. You do not know how to run a restaurant    From the above its not clear whether  1.You want to be


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