Blog

Insights, guides, and stories from the UK curry industry

Every restaurant owner needs to know employment law basics. From contracts to holiday pay, here's what the law requires.

Finding good kitchen staff has never been harder. These proven recruitment strategies will help you build a reliable team.

Location can make or break your curry restaurant. Here's how to evaluate potential sites and avoid costly mistakes.

Thinking of selling up? How to value your curry restaurant, find the right buyer, and get the best price for your business.

You don't need to be an accountant, but you do need to understand these numbers. Essential accounting knowledge for restaurant owners.

Loyal customers spend more and visit more often. Here's how to create a loyalty programme that actually works for curry houses.

A bad review doesn't have to be bad for business. Responding the right way can actually win you new customers.

Better supplier deals mean better margins. Learn negotiation tactics that curry restaurant owners use to reduce food costs.

A tired-looking restaurant loses customers before they even taste the food. Here's when and how to renovate without closing down.

More restaurants fail from poor cash flow than bad food. These practical tips will keep your curry house financially healthy.

UK restaurants waste around 900,000 tonnes of food yearly. Here's how your curry house can cut waste and save thousands.

Menu pricing is part science, part psychology. Learn how to set curry prices that maximise profit without losing customers.