THE RESTRO SARTHI BLOG
Practical playbooks on POS, GST, food cost, marketing and growth for Indian restaurants.
Inventory variance is the difference between the stock your recipes and sales say you should have used and the stock you actually used. It is the single most
Kitchen prep planning is the daily discipline of deciding what to chop, marinate, portion and par-cook before service begins, and in what quantity. Get it right and your
FIFO restaurant inventory means First In, First Out: the oldest stock is always used before newer stock. It sounds obvious, yet in a busy Indian kitchen where deliveries
As a restaurant brand adds outlets, the same problems repeat in every kitchen: inconsistent gravies, duplicated prep, scattered purchasing and food cost that varies wildly by location. A
