THE RESTRO SARTHI BLOG
Practical playbooks on POS, GST, food cost, marketing and growth for Indian restaurants.
Most kitchens still order over WhatsApp and phone calls, then pay whatever the supplier bills at month-end. A restaurant purchase order system replaces that guesswork with a written
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
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 —
Every kitchen throws money in the bin. The goal is not zero waste — it is reducing food wastage in restaurants to a level you have measured and
Most restaurants know their food cost percentage; few know why it moved. Here is the recipe-level method that finds the leakage and fixes it.
Good restaurant supplier management is the quiet difference between a kitchen that runs on plan and one that runs on panic. When your vegetable vendor, your dairy supplier,
Restaurant supplier negotiation is one of the few ways to lower food cost without touching portion size, price or quality on the plate. Yet many Indian restaurant owners
Good restaurant inventory management is the difference between a kitchen that quietly loses money and one that knows exactly where every rupee goes. If you are just getting
Seasonal ingredient sourcing means buying produce when it is naturally in season, at its peak of quality and its lowest price, and shaping your menu around that rhythm.
Every kilo of spoiled vegetables or scraped-off plate is money you have already paid for and thrown away. Learning to reduce restaurant food waste is one of the
