Author: Deshwale Editorial Desk

Rising Food Costs and Labor Shortages By: Prathamesh Amrute The restaurant industry has always been a delicate balancing act between passion and profitability. Today, however, operators face unprecedented economic challenges that threaten to tip the scales. Rising food costs and persistent labor shortages are reshaping the landscape, forcing restaurateurs to rethink strategies, streamline operations, and innovate in ways that go beyond the kitchen. Global supply chain disruptions, inflationary pressures, and climate-related events have driven food prices to historic highs. Staples such as grains, dairy, and proteins have seen double-digit increases in recent years, squeezing margins for restaurants that already operate…

Today, on 12 January, India celebrates the birth anniversary of Swami Vivekananda, one of the nation’s greatest spiritual leaders and thinkers. Born in 1863, he inspired millions through his wisdom, courage, and dedication to humanity, and his teachings continue to resonate across generations. Birth Details  Swami Vivekananda was born as Narendranath Datta on 12 January 1863 in Bengal at exactly 6:33:33. His mother gave him the nickname Veereshwar after a dream, though he was initially to be named Durgadas. Family Background  His father, Vishwanath Datta, was an attorney at Calcutta High Court. His mother played a key role in shaping…

The Benefits of Adapting to Local Produce By: Prathamesh Amrute In the ever-evolving restaurant industry, innovation is often measured not just by culinary creativity but by how well establishments adapt to changing consumer expectations and market realities. One of the most compelling strategies gaining traction worldwide is the adoption of seasonal menus built around local produce. Far from being a passing trend, this approach offers tangible benefits for restaurants, customers, and communities alike. Seasonal menus allow restaurants to showcase ingredients at their peak. Fruits and vegetables harvested in season are naturally more flavorful, vibrant, and nutrient-rich compared to those shipped…

By: Prathamesh Amrute The Power of a Plate In the crowded world of hospitality, restaurants and food brands constantly seek ways to stand out. While décor, service, and marketing campaigns all play their part, nothing defines a brand quite like its signature dish. These culinary icons are more than menu items; they are edible ambassadors that encapsulate a brand’s story, values, and promise to customers. More Than Just Food A signature dish is not simply the most popular item on the menu. It is a carefully crafted creation that embodies the essence of the brand. Think of McDonald’s Big Mac,…

Training Staff for Memorable Restaurant Experiences By: Prathamesh Amrute In today’s hyper-competitive dining landscape, food alone is no longer enough to secure customer loyalty. Restaurants are increasingly judged not just by the flavors on the plate but by the quality of the experience surrounding them. Service excellence has become the differentiator, and at the heart of this lies one critical factor, i.e., staff training. Modern diners are part of what economists call the “experience economy.” They seek more than nourishment; they crave moments worth remembering and sharing. A perfectly plated entrée may impress, but it is the warmth of the…

Continuing the momentum of the Vibrant Gujarat initiative, Marwadi University is set to host the Vibrant Gujarat Regional Conference (VGRC), organised by the Government of Gujarat, from 11 to 12 January 2026. The event aims to strengthen Gujarat’s position as a global leader in education and innovation, with a particular focus on giving Saurashtra and the broader state an international presence in the education sector. In line with this vision, Marwadi University has proposed an MoU with the Gujarat Government’s Education Department for a ₹1,000 crore investment. The proposed funds will be used to create state-of-the-art academic infrastructure, including new…

By: Prathamesh Amrute In today’s global marketplace, food is more than sustenance—it is a statement of values. As consumers grow increasingly conscious of what they eat and how it is produced, businesses across the food industry are being challenged to align profitability with ethics. From sourcing practices to fair trade commitments and animal welfare standards, food ethics has become a defining factor in brand reputation and long-term success. Ethical sourcing is no longer a niche concern; it is a mainstream expectation. Companies are under pressure to ensure that their ingredients are not only high quality but also responsibly obtained. This…

How Décor, Lighting, and Music Shape Memorable Dining Experiences By: Prathamesh Amrute In the restaurant industry, success is no longer defined solely by the quality of food. While culinary excellence remains the foundation, today’s diners expect a holistic experience—one that engages all the senses. Ambience and interior design have emerged as powerful differentiators, transforming restaurants into destinations where décor, lighting, and music play as vital a role as the menu itself. Ambience is not just about aesthetics; it is a strategic tool that influences customer perception, behavior, and loyalty. A thoughtfully designed space communicates the restaurant’s brand identity, sets expectations,…

मुंबई, जो आज भारत की आर्थिक और सांस्कृतिक राजधानी के रूप में जानी जाती है, हमेशा से ही विविधता, मेहनत और कला का संगम रही है। शहर की पहचान केवल उसकी इमारतों, समुद्री किनारों या व्यस्त बाजारों से नहीं बनी है, बल्कि उन लोगों से भी बनी है जिन्होंने इसे आकार दिया और इसकी दिशा तय की। इसी सोच के साथ मुंबई में एक विशेष प्रदर्शनी “Face to Face: A Portrait of a City” आयोजित की गई है, जो शहर के गौरवशाली अतीत को सामने लाती है। इस प्रदर्शनी में मुंबई के ऐसे चेहरों को प्रदर्शित किया गया है जिन्होंने…

In many of Mumbai’s slum areas, garbage has become a persistent problem. Piles of waste line narrow lanes, overflow near homes, and often remain uncollected for days. For residents, the issue is ongoing and increasingly frustrating. One of the biggest challenges is access. Slums are built with tightly packed houses and narrow lanes that make it difficult for BMC garbage trucks to enter. As a result, waste collection often happens at central points outside the lanes, leaving the inner areas to accumulate garbage. Residents are then forced to dispose of their waste in drains or open corners, contributing to congestion…