SLV Banashankari 2nd Stage

[skthewimp]

Around this time last year, I was doing a series of blog posts on delivery and revenue management practices in restaurants in Bangalore. My apologies for not updating on that series for so long.

This morning I had my breakfast at SLV in Banashankari 2nd stage (near the BDA complex; opposite the park next to the complex). Despite being within 200

Comments

[anushsh]

Most of the darshinis with small kitchens follow the same model and its not a new concept. Even Brahmins Coffee Bar has a kitchen just few blocks away where the batter is prepared.

[skthewimp]

ok i never claimed that it's a new concept. i just mentioned that i observed this model at the SLV.

i think the key is for the kitchen to be able to serve several restaurants. that's when the real savings will happen.

[deponti]

Very fascinating analysis of something I (even though I manage the kitchen at home) had never given a thought to. Great post.

[skthewimp]

thank you

Saravana Bhavan

[chandrachoodan]

"They have "off shored" all non-core functions. Anything that can be made elsewhere is made elsewhere, and only the last and most important step is done in their small kitchen. So today while I was downing the idlis, I noticed this van which stopped right in front to deliver idli batter, vada batter, cut vegetables, etc. Notice that all these are "store-able" and "transport-able" commodities

Re: Saravana Bhavan

[skthewimp]

SLV doesn't serve sambar. you have to eat everything with chutney.

in case of stuff like HSB, pizza corner, etc. i wonder if this centralized kitchen has more to do with space available in the restaurants or if it is just a model for standardization.

oh and talking about both sambar adn HSB, i'm not impressed at all with the quality of sambar there.