The Mohar Blog
Practical guides on food safety compliance, restaurant and café operations management, and staff attendance management — written for owners running real kitchens, not theory.
FSSAI Licence Types in 2026: Registration vs State vs Central (New Limits)
FSSAI's 2026 reforms raised the turnover limits to ₹1.5 crore and ₹50 crore and made licences perpetual. Which one your restaurant needs, and what changed.
Read article →FSSAI Hygiene Rating Scheme: How Restaurants Get Rated (and How to Score 5 Smileys)
How FSSAI's Hygiene Rating Scheme scores restaurants from 1 to 5 smileys, the critical checklist items that block a rating, and how to prepare.
Read article →Kitchen Temperature Log: FSSAI Safe Temperatures and What to Record Every Day
The FSSAI temperature limits for cold storage, freezing, cooking, cooling, hot holding and reheating — and how to keep a temperature log inspectors trust.
Read article →FSSAI Compliance Checklist for Restaurants: What Every Kitchen Actually Needs
A practical FSSAI compliance checklist for restaurants, cafés and cloud kitchens — what inspectors look for, and how to stay audit-ready every day.
Read article →Restaurant Operations Management: A Practical Guide for Multi-Outlet Owners
How to run restaurant operations across multiple outlets — checklists, staff attendance, issue tracking and compliance scoring, without an ops team.
Read article →Staff Attendance Management for Restaurants: Ending the Register Book
Why paper attendance registers fail in restaurants and cafés, and how digital staff attendance ends disputes over hours and shifts for good.
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