Business Development Representative

Kitchen and bathroom fittings brand Lorazzo has raised Rs 15 crore in funding led by Sauce, with participation from Sprout Venture Partners, Panthera Peak and Alteria Capital. The direct-to-consumer startup plans to use the capital to expand its offline presence and invest in brand building, product development and research. It will also enter new product categories, according to cofounder and chief executive officer Jatin Luthra.

Check In, Dine Out: The Painswick, Cotswolds. 3 hours ago For the latest instalment of The Knife's hotel dining series, 'Check In, Dine Out', The Knife head to the heart of the Cotswolds and The Painswick, where new Head Chef Kian Puerta-Terron is bringing fresh energy to SAUCE. With seasonal British ingredients, subtle international influences and a particularly memorable halibut dish, this charming countryside retreat is giving food lovers plenty of reasons to make the journey. Freshly Seasoned There are few villages that capture the charm of the Cotswolds quite like Painswick. Known affectionately as the 'Queen of the Cotswolds', its honey-coloured stone buildings, winding streets and sweeping countryside views make it a natural destination for anyone looking to escape the city. Set within an elegant 18th-century Palladian house, The Painswick has been part of The Calcot Collection since 2016. The Grade II-listed property combines historic character with contemporary country-house comforts, creating a boutique retreat that feels stylish without taking itself too seriously. There are inviting lounges, open fires, a cocktail bar and beautiful views across the surrounding valleys. For those travelling with family or friends, a neighbouring Cotswold stone cottage offers three bedrooms, a cosy lounge and the privacy of a home away from home, with the added convenience of hotel hospitality. But while the setting provides plenty of reasons to check in, it's the hotel's restaurant, SAUCE, that is currently attracting its attention. With a newly appointed Head Chef at the helm and a menu that balances British seasonality with carefully considered international influences, The Painswick is entering an exciting new chapter in its culinary story. A New Chapter for SAUCE At the heart of that evolution is Kian Puerta-Terron, who stepped into the role of Head Chef earlier this year, having already spent 18 months working within The Painswick's kitchen. His journey into hospitality began in his grandparents' pub, before professional training at Cheltenham's acclaimed Lumière set him on a path through some of the South West's most respected kitchens. Experience in Cornwall and at Bristol's celebrated Spanish restaurant Bravas followed, helping him develop a style that brings together classical French technique, seasonal British produce and subtle influences from further afield. His Spanish family heritage plays a part in that approach, while a personal interest in Japanese cuisine informs his appreciation for depth of flavour and balance. The result is a style of cooking that feels entirely suited to The Painswick: confident and considered, without unnecessary formality. "We always try to cook with the seasons because that's when ingredients are at their very best," says Kian. "We're fortunate to work with incredible local suppliers, and I want every dish to feel refined but still approachable." That commitment extends to the restaurant's relationships with trusted producers, including Walter Rose & Son, which supplies ethically sourced meats. It also gives Kian the freedom to evolve his menus with the seasons, allowing ingredients to shape the direction of the kitchen rather than the other way around. For a restaurant already established as a popular dining destination in the Cotswolds, his appointment presents an opportunity to build on its reputation while introducing a more personal culinary identity. Seasonal British Cooking with a Twist The best way to understand Kian's approach is, naturally, to sit down and eat. During its recent visit to SAUCE, the menu offered an appealing combination of familiar British favourites, inventive vegetable dishes and carefully executed seafood. The opening snacks set the tone, ranging from Painswick sourdough with Netherend salted butterm to coppa stagionata, cheddar and jalapeño croquetas, potato rösti with cod's roe, and caramelised onion and cheddar custard tartlets. Starters continued the theme of familiar ingredients given a little extra personality. Twice-baked cheddar soufflé came with spinach and Parmesan cream, while a fresh English pea and wasabi bavarois was accompanied by pickled radish. Elsewhere, Isle of Wight tomatoes were paired with ricotta, harissa and pickled onions, and cured Loch Duart salmon arrived with sea buckthorn, chilli and kale. Its choice, however, was the chicken and mushroom stuffed padrón peppers, served with Painswick apricot and miso ketchup. An excellent opening dish, it demonstrated the appeal of Kian's cooking rather neatly. The familiar Spanish pepper provided the starting point, while the chicken and mushroom filling gave it a more substantial, savoury character. The apricot and miso ketchup introduced a playful contrast, bringing a touch of sweetness and umami to the plate. It was an assured introduction to a menu that clearly has no intention of limiting itself to one particular culinary tradition. The main courses offered plenty more to explore. Gnocchi Parisienne came with sprouting broccoli, salsa verde and BBQ maitake mushrooms, while roast stone bass was paired with blackened aubergine and roast chicken vinaigrette. A West End Farm pork loin, served alongside crispy cheek, salt-baked kohlrabi and apple, provided another example of Kian's ability to bring contrasting flavours and textures together. And for those who prefer to keep things traditional, The Painswick's celebrated Beef Wellington remains firmly on the menu, accompanied by green beans. But it was the steamed halibut, served with fig leaf curry and oyster mushrooms, that proved the standout of its visit. An exceptional main course, it brought together a delicate piece of fish with an intriguing combination of ingredients that complemented rather than competed with one another. The fig leaf curry gave the dish its distinctive character, while the oyster mushrooms introduced an earthy dimension. There was a lovely sense of balance to the whole plate. It felt refined and imaginative without becoming overly complicated, allowing the halibut to remain the star of the show. If there was one dish that encapsulated what Kian is bringing to SAUCE, this was it. A confident expression of his approach to flavour and a compelling reason to return. A Little More Room for Something Sweet Desserts continue the kitchen's seasonal approach, with British fruit featuring prominently across a menu that combines recognisable favourites with some more unusual combinations. Evesham strawberries are paired with crème fraîche mousse and crystallised pumpkin seed, while Basque cheesecake comes with English cherries. A white chocolate choux bun is served alongside Hereford raspberries and brownie, providing a particularly tempting option for anyone with a sweet tooth. There is also a honey and meadowsweet tart accompanied by preserved blueberry and yoghurt ice cream, and a selection of British artisan cheeses for those who prefer a savoury finish. It's a dessert menu that follows the same philosophy as the courses before it: familiar foundations, seasonal produce and enough creativity to keep things interesting. Beyond the dining room, the hotel's cocktail bar and relaxed lounges provide somewhere to settle in before or after dinner. When the weather allows, the terrace offers an equally appealing setting for a leisurely lunch overlooking the Cotswold countryside. Here, dining feels like a natural extension of the hotel's easy-going atmosphere, whether you are visiting for a special occasion, escaping for the weekend or simply making the journey to discover what Kian and his team are doing in the kitchen. Check In for the Countryside, Return for the Food There is no shortage of beautiful hotels in the Cotswolds, and The Painswick certainly has the setting, character and countryside charm to hold its own among them. But what makes this particular property worth exploring is the growing identity of its restaurant. Kian Puerta-Terron's arrival as Head Chef represents an exciting next chapter for SAUCE. His cooking respects the quality of seasonal British ingredients while drawing on the techniques and influences that have shaped his career, bringing a welcome sense of individuality to the menu. Its recent visit offered an excellent introduction, from the chicken and mushroom stuffed padrón peppers to a steamed halibut dish that was undoubtedly the highlight of the meal. It is exactly the kind of experience 'Check In, Dine Out' was created to celebrate: a hotel where the food is every bit as compelling as the setting, and where the restaurant deserves to be considered a destination in its own right. The Painswick may offer a beautiful excuse to escape to the countryside, but under Kian's direction, SAUCE is making an increasingly persuasive case for planning the entire trip around dinner.

Sauce brings restaurant management to mobile as operators look for more control over their digital business. Posted on August 26, 2026 Running an increasingly digital business has created an unusual contradiction for restaurant operators. Their customers can order a meal from virtually anywhere in seconds, but the people running the restaurant are often still tethered to a computer to make some of the most basic changes to their online operation. Restaurant delivery and customer management platform Sauce is looking to change that with the launch of Sauce Manager, its first native mobile app for restaurant owners and operators. Available for iOS and Android, the new app gives restaurants the ability to manage many of the day-to-day functions of their online business directly from a phone, including pausing online ordering, changing store hours, updating menu availability and monitoring sales and order performance. For restaurant owners, the problem is often much simpler, because they need to make a change quickly, and they're not sitting in front of a computer. A restaurant that sells out of a popular dish, needs to temporarily stop taking delivery orders during a rush or decides to close early has little time to find a laptop, log into a back-end system and navigate through multiple screens. "Restaurant owners are constantly on the move," said Li-ran Navon, founder and CEO of Sauce. "They might be in the kitchen, meeting with a vendor, checking on another location or nowhere near the restaurant at all. Sauce Manager is designed around those moments." An operator can mark a menu item unavailable as soon as the kitchen sells out, pause online orders during an unexpected rush and set holiday or special operating hours in advance. Restaurants with multiple locations can also move between them from within the app rather than managing each location separately. Navon said the goal is straightforward: "You should be able to control your online business wherever you happen to be." Restaurant technology moves away from the desktop. The mobile launch is notable because the restaurant technology stack has expanded considerably over the past several years. Independent restaurants and small chains may now rely on separate systems for point-of-sale, ordering, delivery, loyalty, reservations, marketing and customer communication. Those technologies have created new opportunities for restaurants, but they can also create an administrative burden for operators whose primary job is still running a restaurant. "Restaurant technology should fit into how operators actually work," said Elliot Hool, vice president of marketing at Sauce. According to Hool, the development of Sauce Manager grew out of observing the way restaurant owners and managers interact with technology throughout the day. "They're constantly jumping between different tasks," he said. "Giving them access to the things they need most from their phones was a natural next step." That approach is consistent with Sauce's broader model. Rather than positioning itself simply as another online ordering provider, the company has built its platform around managing more of the direct digital relationship between a restaurant and its customers. Sauce provides first-party online ordering while coordinating delivery through national and local courier networks. The company also handles customer service surrounding delivery issues and has been expanding into customer retention technology designed to bring previous diners back to the restaurant. Earlier in 2025, Sauce introduced an AI-powered retention module that uses customer ordering behavior to automate personalized outreach and reorder campaigns. The common thread is reducing the amount of digital infrastructure the restaurant itself has to actively manage. Keeping restaurants at the center of online ordering. As more customers order online, restaurants have to consider how much control they have over the experience and the customer relationship. The issue has become more pressing as restaurants reconsider how third-party delivery marketplaces fit into their online ordering strategy. Third-party delivery still plays an important role in helping reach new customers, but for repeat diners, restaurants increasingly want a more direct relationship, one where they control the experience, keep the customer connection and have more visibility into the business behind each order. Sauce works primarily with independent restaurants and growing restaurant groups, providing a branded ordering experience that allows those businesses to maintain the customer relationship while Sauce manages much of the ordering and delivery infrastructure behind the scenes. For example, Sauce Manager's dashboard gives an operator visibility into recent orders and revenue as well as longer-term metrics including average order value, total customers and items per order. Instead of requiring operators to sit down and analyze a traditional restaurant dashboard, the information is designed to be checked quickly between the dozens of other decisions being made during a shift. What may seem like a small distinction can have a major influence on how restaurant software is designed, according to Hool. "A restaurant makes hundreds of small operational decisions every day," he said. "Technology has to make those decisions easier, not create another task for the operator." Building a more portable restaurant back office. The introduction of Sauce Manager also points toward a larger evolution in restaurant management software: the back office is becoming less of a physical place. Scheduling, inventory, payments, customer communication and now online ordering management are steadily moving onto devices operators already carry with them. Independent restaurant owners can benefit from that mobility because they often manage responsibilities that larger chains divide among dedicated teams. A restaurant owner may simultaneously be responsible for staffing, food costs, vendors, customer complaints and digital sales. Software built around that reality has the potential to do more than provide convenience. It can reduce the amount of attention required to manage an increasingly complicated digital operation. For Sauce, the mobile app is an extension of a platform that has steadily broadened beyond delivery. The company now combines first-party ordering, delivery management, customer data, retention and operational tools with the goal of giving restaurants more ownership of their digital businesses without requiring them to build the infrastructure themselves. Sauce Manager is available as a free download to Sauce restaurant partners through Apple's App Store and Google Play. And while being able to 86 an item from a smartphone may not sound like a revolution in restaurant technology, it represents something operators have increasingly been asking software companies to deliver: fewer systems to babysit and more control wherever the work happens.