Business Management
Articles about business management in the UK curry industry
When to Renovate Your Curry Restaurant and How
A tired-looking restaurant loses customers before they even taste the food. Here's when and how to renovate without closing down.
Cash Flow Management Tips for Small Restaurants
More restaurants fail from poor cash flow than bad food. These practical tips will keep your curry house financially healthy.
Reducing Food Waste in Your Curry Restaurant Kitchen
UK restaurants waste around 900,000 tonnes of food yearly. Here's how your curry house can cut waste and save thousands.
How to Price Your Curry Menu for Maximum Profit
Menu pricing is part science, part psychology. Learn how to set curry prices that maximise profit without losing customers.
Writing a Winning Restaurant Business Plan in 2026
Banks want numbers, landlords want credibility. Here's how to write a business plan that actually gets your curry restaurant funded.
How Much Does It Cost to Open a Curry Restaurant
From lease deposits to tandoor ovens, here's the real cost breakdown for opening a curry restaurant in the UK in 2026.
Networking Events for UK Curry Industry Professionals
A guide to the events, awards and gatherings where UK curry industry professionals meet, learn and build relationships. Covers trade shows, awards ceremonies, supplier events and how to get real value from attending.
Restaurant Trade Shows Worth Attending in 2026
A guide to the UK and international trade shows most useful to curry restaurant operators in 2026, what each is good for, and how to get real value rather than a bag of leaflets.
Preparing for an EHO Inspection: Complete Checklist
A step-by-step checklist for getting a curry restaurant or takeaway ready for an unannounced Environmental Health Officer visit, covering the three things officers score, the paperwork to have to hand, and how to walk your own kitchen before they do.
Achieving a 5-Star Food Hygiene Rating
What it takes for a curry restaurant or takeaway to earn the top Food Hygiene Rating Scheme score, explaining how the rating is calculated across the three assessed areas and the concrete steps that move a business up to five.
Choosing Beverages for Your Curry Restaurant Menu
How to build a drinks list that suits curry, from lassi and soft drinks to beer, wine and licensing considerations, with an eye on margin, pairing and the practical realities of stocking and serving a curry-house bar.
Commercial Kitchen Equipment Guide for Curry Houses
A practical rundown of the specialist cooking equipment a British curry house actually needs, from tandoors and bhuna ranges to bulk-cooking gear, extraction and refrigeration, with guidance on gas ratings, servicing and buying second-hand.