{"id":23454,"date":"2020-03-14T08:44:05","date_gmt":"2020-03-14T08:44:05","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=23454"},"modified":"2023-08-24T17:18:34","modified_gmt":"2023-08-24T11:48:34","slug":"dipanjan-roy","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/dipanjan-roy.html","title":{"rendered":"Dipanjan Roy\u2019s Proven Formula for Keeping Employee Turnover and Food Wastage in Check"},"content":{"rendered":"

The plucky and passionate cook and a complete foodie by nature, Dipanjan Roy continues to be very active within the Indian culinary scene.\u00a0 <\/span>After completing a course in hotel management, Dipanjan gained an immeasurable amount of experience working at several restaurants. More than a decade later, Dipanjan Roy started his own restaurant called\u00a0 Spicy House-Taste Of India, well-known for its extra spicy food. Dipanjan is also Director of Operations at Ants Infotainment & Hospitality LLP<\/span><\/p>\n

In Conversation With Dipanjan Roy of Spicy House-Taste Of India<\/strong><\/h2>\n

In an exclusive conversation with The Restaurant Times<\/a>, Dipanjan Roy talks of his journey in the industry, the story behind his restaurant, challenges with staffing, and a lot more.<\/span><\/p>\n

A Brief About Spicy House- Taste Of India<\/b><\/h3>\n

The Spicy House is a multi-cuisine restaurant with a bunch of options to pick from. They have a good number of options in the \u00e0la carte menu, and also have a buffet for lunch. Dipanjan ensures that any dish that passes through his kitchen is of the highest quality. Spicy House has grown into a force to reckon within the food sector over the years. Dipanjan mentions that only the right ingredients can bring out the best flavors and this sets Spicy House apart from the rest. Otherwise, it can be an uphill battle to attract more customers to your restaurant. Spicy House is famous for maintaining consistency throughout all its outlets.<\/a><\/span><\/p>\n

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Challenges With Staffing\u00a0<\/b><\/h3>\n

A restaurant business probably faces more competition than any other in any other industry. Acquiring and retaining good staff<\/a> has always been one of the key concerns faced in running a restaurant.\u00a0<\/span><\/p>\n

In recent years, high turnover and growing competition have only added fuel to the fire in terms of skilled labor deficit in the F&B industry on the whole.\u00a0<\/span><\/p>\n

\u201cStaff members and their attitudes, experiences, and production capabilities are now becoming an indispensable part of the restaurant business value,\u201d says Roy.\u00a0<\/b><\/em><\/p>\n

To promote a successful working environment, it is essential to promote transparency with the staff.\u00a0 This can help employees feel engaged and motivated to perform at the best. It is also important to have constant communication with the staff so that the restaurateur is always aware of what is going on. On the other side of the spectrum,\u00a0 a strong internal drive to excel is certainly key to being successful in the F&B industry.<\/span><\/p>\n

\u00a0Take on Lunchbox and Buffet Dining Style<\/b><\/h3>\n

Spicy House offers lunchbox and buffet options along with other delicacies at hotels. The lunchbox is one of India\u2019s most successful and profitable concepts. Dipanjan shares that they charge INR 250-260 per box while the actual amount spent on preparation as per the quantities given is really less. The rice is not more than 300 gms and vegetable curry is usually around 50gms, which cuts down the cost per box to more than half the actual price.\u00a0<\/span><\/p>\n

In a freewheeling chat, Roy speaks about the<\/span> cons of the buffet system<\/b><\/a> at restaurants. <\/span><\/p>\n