Property, design & sourcing
Investing in a Coffee Plantation in India: Land Rules, Numbers and Risks
A coffee estate is a farm business wrapped in state land law. What the crop earns, who may buy plantation land, and what to check first.
Property, design & sourcing
13 guides from The Paxika Blog.
Property, design & sourcing
Agrihoods in India: What They Are and What to Check Before You Buy
An agrihood is a neighbourhood built around a working farm. In India it meets state land law head on. What they are, who may buy, and what to check.
Property, design & sourcing
Restaurant Real Estate Trends: Where and How Restaurants Are Leasing Now
Landlords want more food and drink, while operators want less space per site. What the leasing data shows, where it disagrees, and how to use it.
Property, design & sourcing
Starting a Food Business with Local Produce: A Practical Blueprint
A local-produce food business starts with the harvest, not the menu. How to choose a format, plan and price around seasons, and work with growers.
Property, design & sourcing
How to Choose a Restaurant Location: A Site-Selection Framework
A restaurant location is a bet on sales you cannot yet see. Use gates first, a daypart street audit second, and a rent stress test third.
Property, design & sourcing
Commercial Kitchen Requirements: Ventilation, Utilities and Layout Checklist
Commercial kitchen requirements differ by country and council. Here is a checklist of what to ask authorities and engineers, and the order to ask it in.
Property, design & sourcing
Restaurant Interior Design: How Space Shapes What Guests Order
Restaurant interior design changes dwell time and comfort more reliably than it changes the dish a guest picks. Here is the evidence and how to design with it.
Property, design & sourcing
Buying Direct: Working With Farms, Fishers and Producers
Direct sourcing for a restaurant fails on logistics more than on price. Here is how to build a buying routine that suits both the kitchen and the producer.
Property, design & sourcing
Commercial Kitchen Equipment: What to Buy New, Used or Lease
Buy new, used or lease by asking what each machine does for the kitchen, not what it costs today. Here is a decision rule by category, with the compliance checks.
Property, design & sourcing
Hospitality Consultants: When to Hire One and How to Choose
A consultant is worth hiring when you have a specific decision to make and no one inside the business who can make it well. Here is how to tell, and how to choose.
Property, design & sourcing
A Supplier's Guide to Winning Restaurant and Hotel Clients
Restaurants and hotels rarely switch for a slightly better price. They add suppliers to fill a gap. Here is how to find the gap, clear the checks and keep the account.
Property, design & sourcing
Architects, Chefs and Operators: How to Brief Each Other
Most design disputes come from three people using the same words differently. A shared service scenario, written before drawings begin, closes the gap.
Property, design & sourcing
Franchise or Independent? Choosing a Restaurant Growth Model
A franchise sells you a bundle of functions for a share of your sales. The question is which of those you could do better, or cheaper, yourself.