THE RESTRO SARTHI BLOG
Practical playbooks on POS, GST, food cost, marketing and growth for Indian restaurants.
Owners chase a second outlet before proving the first one works. Restaurant unit economics is the discipline of knowing, in cold numbers, whether a single outlet genuinely makes
When someone searches your restaurant by name, they are the warmest customer you will ever get — already interested, already looking. Making Google order online restaurant links work
A sack of onions and a tray of paneer play by different rules. Perishable inventory management is a race against the clock — spoilage costs you whether or
Few line items cause more confusion at the table than the service charge. Getting restaurant service charge right — after recent consumer guidance in India — protects you
Every restaurant gives away some food — staff meals, a comp for a delayed order, a taste for a regular. The problem is when that generosity becomes an
A paper attendance register is where payroll accuracy goes to die. Proper restaurant attendance management replaces the fuzzy “he came around ten-ish” with a record you can actually
A busy kitchen looks like chaos but runs on hierarchy. Understanding kitchen brigade roles — even a simplified version — is what keeps a line moving during a
A good incentive turns a shift into a small mission; a bad one starts fights over tables. Thoughtful restaurant staff incentives reward the behaviour you actually want without
Most restaurant staff who quit early do so because their first week was chaos. Deliberate restaurant employee onboarding — not a sink-or-swim shove onto the floor — is
Ads rent attention; content earns it. Restaurant content marketing is the slow, compounding work of becoming a place people follow, remember and eventually visit — without paying per
