a day in the life...

With Starters and Spice having established for the past 2 ½ years….my diary is pretty much scheduled 2-3 weeks in advance or sometimes we even get bookings months in advance. A lot of clients refer to our food as the posh takeaway which serves starters and snacks enticing their palettes. No two days are exactly the same for me, which is quite good as it breaks the mould and allows you to prioritise accordingly. Orders for the business are usually taken for afternoon or evening deliveries, depending on what time deliveries are we prep and make sure all the dishes are ready in time. So it could be a very early morning start or a really late finish….or both! Apart from working on the orders, it's important to cover other aspects of the business. We offer a bespoke service to clients as well, which means tailor making the menus for clients and offering something new all the time, slotting appointments in my diary to meet clients and discuss options, information about food and address any other queries they might have over a consultation session. I also ensure people are in the know how about the business with focus on marketing, PR relations and making new contact all the time. The advantage of having a diary booked in advance, it gives us the opportunity to book in taster sessions for potential customers, where they can taste the food on offer prior to placing the order. Updates on our website, check on phone messages and email, revert back to any urgent queries. With a passion for Indian food, sharing my recipes within the region is key, which is why I do my share of writing for magazines and newspapers where I can share my travel experiences and also impart what I know about Indian cooking for any one who is keen to try out something new.

Today my day begins like clockwork with a 5am start; get to the unit for 6am. First things first get myself a nice hot cup of tea! Check all our stock and start with all the prep work and cooking required for orders scheduled in for the same day afternoon slots. My staff are usually in maybe an hour later or for a 9am start depending on the amount we have on for the day.

With all afternoon deliveries confirmed and pending deliveries completed I have a moment to sit down and grab and quick lunch. Whilst having lunch I check on all emails, phone messages. Also make sure all business related appointments/ consultations are scheduled over the next few days with clients, vendors. All order confirmation letters, invoices are sent out. Place stock order based on orders from clients and supplies required for regular use. I’m now off to meet a client for consultation session with an event she is organising for 35 guests. The consultation takes about an hour. After that head straight back to the unit, where my staff and I complete all the marinating and prep work for the following day’s orders. We give the kitchen a good clean down. Its 6.45 pm and I’m on my way home. This evening we have been invited for a canapés and drinks at a product launch. I make sure it doesn’t take me too long to decide what to wear and what handbag to carry but I do make sure to bring along my visiting cards, making the most to network and put a face to my name.