THE RESTRO SARTHI BLOG
Practical playbooks on POS, GST, food cost, marketing and growth for Indian restaurants.
Change the menu too often and regulars lose their favourites; change it too rarely and dead dishes drag down your margins. The honest answer to how often to
The QR menu is here to stay, but most are a badly-scanned PDF that guests give up on. Thoughtful digital menu design turns that scan into a smooth,
Guests eat with their eyes first, and they photograph with them too. Good food plating presentation is not fine-dining fuss — it is the difference between a dish
Food gets the attention, but drinks often carry the margin. A deliberate beverage menu strategy can lift the average bill more than any new dish, because guests rarely
A menu is a sales document, and its words do quiet work. Good menu description writing nudges guests toward the dishes you want to sell — and sets
Seasonal restaurant menus are one of the few moves that improve food cost and marketing at the same time. Cooking with what is in season is cheaper and
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 —
