Ravi Wazir

The F&B industry has been hit significantly by the coronavirus and lockdown. Here's what SME operators in this space could keep in mind for the medium term

Poor lifestyle habits take a toll on an individual by way of burnout, depression and even death, affecting work and family life. Here are some easy changes you can make to become your best self

Besides adulteration, the food industry also faces misleading claims on labels, untrue brand narratives, unlawful food processing, fudged certification, unchecked food hoarding and wastage. Here's how we can take steps to mitigate these crimes

Many women in the industry—entrepreneurs, managers, chefs, hostesses, bartenders and servers—still encounter gender-related challenges

Food entrepreneurs must honestly share information with stakeholders that can help them trace every step of the supply chain. Take, for instance, the journey of an onion from farm to food processing unit to plate

The business usually starts with an FMCG product idea to meet a likely need in the market. Researching its target audiences and understanding their buying behaviour helps figure out whether or not this idea is worth actualising

Through my career, I’ve studied people productivity both supervised and unsupervised with a singular purpose: To understand the impact that mindful presence has on converting business vision to reality, day after day

When customers at your restaurant are being unreasonable 'jerks', and abusive for no apparent fault of yours, here's how you can politely show them the door, and prevent the spread of toxicity

The difference between good architects and average ones is that the former truly understand a restaurateur’s perspective and walk the talk of customer sensitivity

This exercise helps F&B entrepreneurs plan a new business, study and grow an existing one, and diagnose a company to improve it