THE RESTRO SARTHI BLOG
Practical playbooks on POS, GST, food cost, marketing and growth for Indian restaurants.
If you set menu prices by copying competitors or guessing, you are leaving profit on the table — or quietly losing money on your best sellers. Recipe costing
Restaurant stock taking is the routine of physically counting everything in your kitchen, store and bar, then comparing those counts against what your records say you should have.
If you want to know whether your kitchen is actually making money, you need to understand how to calculate food cost percentage. It is one of the few
Restaurant dead stock is inventory that sits in your store without moving: the case of a specialty sauce bought for a dish you dropped, the imported ingredient a
Liquor cost control is where a bar quietly makes or loses its profit, because alcohol is high value, easy to over-pour, and simple to walk out the door.
Every rupee you save on ingredients drops almost straight to your bottom line, which is why owners are always looking to reduce food cost. The catch is doing
Recipe yield management is the practice of knowing how much usable food you actually get from each ingredient after trimming, peeling, cleaning and cooking, and costing your dishes
Strong portion control restaurant practice is one of the few things that improves your margin and your consistency at the same time. When one cook plates 180 grams
Par level inventory is simply the minimum amount of each ingredient you need on hand to get through to your next delivery without running out. Set pars well
Menu costing is the discipline of knowing exactly what each dish costs you to make before you decide what to charge for it. Many Indian restaurants price by
