Juggling between preparing dishes, serving customers and taking orders is never easy. Managing a commercial kitchen seems easy from the point of view of an outsider. However, it seldom is. Many people only focus on what they see before jumping to conclusions. Therefore, they look at having a proper restaurant with the right ambience. They look at having people for taking order and doing the cooking. Then, they look at the business angle of coordinating orders and taking the payments. They often overlook the aspects of managing the staff, the food ingredients, the preparation of dishes etc.