Blog
Notes from the cost side of the kitchen.
Food cost, aggregator economics, GST, and what proper books change. Written for owners, with the numbers shown.
Why we built the books before the agents
An agent that cannot see purchases, invoices and payroll is guessing. The ledger is the product; the agents are what it makes possible.
Read the article →Food cost in India: what good looks like by format
Targets for casual dining, QSR, cloud kitchens and cafés, how drift happens, and the three counts that catch it.
GST for restaurants, the short version
5% without input credit or 18% with, composition, what the aggregators pay for you, and what your CA needs every month.
Reading a Zomato payout statement, line by line
Commission, ads, discounts, cancellations and tax deductions, and what each one does to your margin. What to dispute and how.
Smarter Inventory Tracking = Less Waste, More Profit: Here’s How to Do It Right
Learn how smart inventory tracking can cut costs, minimize waste, and increase profit margins. Discover proven strategies to optimize inventory management the right way.
Menu Planning for Profit: Structure, Pricing & Psychology
Menu planning is a process that involves selecting, organizing, and pricing the food items a restaurant offers
Soft Opening vs Grand Opening: Which One's Right for Your Restaurant?
working with a small team and testing a fresh concept go for Soft launch first. If you’ve done this before, have deep pockets, and crave Day 1 footfall go for grand opening.
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Running a restaurant is hard enough