Restaurant Research
The Project
To originate Food Standards Agency healthier cooking guidance for Indian restaurants. 
What we did
We recruited experienced S Asian dietitians and conducted a literature review on well-published research. We devised discussion guides that included questions on cooking practices and procurement. 10 restaurants & take-away establishments were selected to take part in the research & we held workshops with the owner, manager and Head of Procurement to ascertain confidential information on suppliers, cooking methods, popular dishes & willingness to change.
The qualitative research findings were documented & culminated in the development of practical & realistic recommendations that were submitted to the FSA for their guidance to small S Asian catering businesses.