{"id":22401,"date":"2020-01-14T07:11:13","date_gmt":"2020-01-14T07:11:13","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=22401"},"modified":"2023-08-24T17:18:52","modified_gmt":"2023-08-24T11:48:52","slug":"vikram-arora","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/vikram-arora.html","title":{"rendered":"Tamak, Mumbai\u2019s Favorite Classic North Indian Cuisine Destination: An Interview with Chef Vikram Arora"},"content":{"rendered":"

F&B entrepreneur, Chef Vikram Arora has been in the hospitality industry for the past 18 years. He hails from Delhi and has worked with prestigious brands like Four Seasons Hotels and Resorts, Park Plaza and The Great Indian Kebab Factory. Having rich experience in the foodservice industry, he decided to start his own restaurant and that is when he began with Tamak in 2017.<\/span> Tamak <\/b>brings back the nostalgic flavors from the northern part of India<\/b>. It has a menu with a lot of original takes on traditional dishes. The ambiance is remarkably casual, giving the guests an unmatched dining experience!<\/span><\/p>\n

In Conversation With Chef Vikram Arora of Tamak<\/b><\/h2>\n

In an exclusive conversation with The Restaurant Times,<\/a> Chef Vikram Arora talks of his journey in the industry, the story behind Tamak, operations at Tamak, and a lot more.<\/span><\/p>\n

Operations At Tamak<\/b><\/h3>\n

Tamak is the place for all the food buffs out there. It\u2019s menu consists of mouth-watering and appetizing dishes from Kashmir, Delhi, Punjab, and Rajasthan. Tamak is a chic outlet that seats about twenty people at a time. Their aim is to serve good food and be a neighborhood restaurant, where patrons would like to dine.<\/span><\/p>\n

At Tamak, the operations are taken care of with the help of the cloud-based Point Of Sale<\/a> software, Posist.<\/a> It enables data sync on a central level. With central access to all the important information, it is easier to extract reports, upload data, and audit information. The feature of online and offline reporting streamlines the analysis of data.<\/strong> All the data from the offline transactions are automatically displayed in the daily sales reports without any data loss. Hence the analysis of the reports is not devoid of any information.\u00a0<\/span><\/p>\n

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Menu Engineering For Increasing Sales and Profitability<\/b><\/h3>\n

Menu engineering is both an art and science.<\/a> It illustrates the work done on all features of the menu – from ingredient preference to portioning and preparation, to graphic design, in order to boost both sales and profit. <\/b>Here are some tips for successful menu engineering for increasing sales and profitability:\u00a0<\/span><\/p>\n