The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Inside track: Shamil Thakrar on why a bad review turned Dishoom's business theory on its head 04 September 2019 by

It took a disastrous review for Dishoom for Shamil Thakrar to realise he needed to turn his business theory on its head

When we first opened Dishoom back in 2010, my fellow co-founders and I were pretty much new to restaurants. We were certainly bright-eyed and enthusiastic and had business backgrounds, but otherwise we were fairly unencumbered by relevant knowledge or experience.

By the time we launched, we felt we knew what to focus on. Cash was clearly important – can’t run out of that. Then, we were sure that a successful restaurant would be one with a good P&L focus. Revenue minus cost equals profit, obviously. Open the doors of a nice place with good food, negotiate with suppliers, manage costs very carefully and profit will come. Lovely.

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