THE RESTRO SARTHI BLOG
Practical playbooks on POS, GST, food cost, marketing and growth for Indian restaurants.
Menu engineering is the practice of designing your menu so guests naturally order the dishes that make you money. The menu is your most-read piece of marketing —
Great restaurant staff training is not a thick manual nobody reads — it is a short set of clear standards, taught the same way every time. When training
Staffing is the problem that keeps restaurant owners up at night. High attrition, no-shows and constant re-hiring quietly drain more money than most food waste. Learning to hire
Restaurant offers and discounts are the easiest lever to pull and the easiest to misuse. A flat “20% off everything” fills seats today and trains customers to never
Local SEO for restaurants is the difference between showing up when someone nearby searches “restaurants near me” and being invisible to the hungriest customers you have. Most of
Opening a second restaurant outlet is where good single restaurants often stumble. What ran on the owner’s memory and presence at one location breaks the moment there are
Most restaurant loyalty programs fail for the same reason: they are too complicated to understand and too invisible to remember. The ones that work in India are simple,
ONDC for restaurants — the Open Network for Digital Commerce — is a government-backed initiative to make online ordering an open network rather than a few closed apps.
Every restaurant owner eventually asks it: should I build my own restaurant ordering website or just live on Swiggy and Zomato? The honest answer is that they solve
As a brand grows past two or three outlets, the kitchen model usually changes. Instead of every outlet prepping from scratch, a central kitchen — or commissary —
