Run on profit, not just sales.
Plain, practical guides for restaurant owners in India, with real numbers you can use today.
Restaurant food cost in India: what is healthy, and how to bring it down
Food cost is the money spent on the ingredients you actually used, shown as a share of food sales. For most Indian restaurants a healthy food cost is…
Read the guide ›ProfitHow to increase restaurant profit, even at the same sales
Most restaurants try to grow profit by growing sales. The faster way is to keep more of every rupee you already sell. On an outlet selling ₹10 lakh a…
Read the guide ›Recipe costingRecipe costing: how to find the real cost of every dish
Recipe costing means adding up the cost of every ingredient that goes into one plate, at today's purchase prices. It tells you what each dish really…
Read the guide ›Profit marginRestaurant profit margin in India: what is good, format by format
Indian restaurants usually keep 8 to 18% of sales as net profit, depending on the format: about 8 to 12% for casual dining, 10 to 15% for quick…
Read the guide ›FranchiseFranchise royalty: how to calculate it, outlet by outlet
Restaurant franchise royalty in India is usually 4 to 10% of the outlet's sales, often with a separate marketing fee of 2 to 5%. Example: an outlet…
Read the guide ›InventoryRestaurant inventory management: par levels, counts and missing stock
Good restaurant inventory means three things: never running out, never over-buying, and knowing where every kilo went. Set a par level for each item,…
Read the guide ›Online ordersOnline orders: making every delivery order profitable
Online ordering platforms bring restaurants reach they could never build alone. Their service comes with a commission, usually 15 to 25%, plus 18%…
Read the guide ›Staff and rosterStaff roster and labour cost: the right people at the right hour
Labour cost is everything you spend on staff, shown as a share of sales. For Indian restaurants a healthy labour cost is 20 to 30% of sales; above…
Read the guide ›PeasilySee your own numbers, outlet by outlet
Net profit first, every morning, with what to do next. We'll set it up with your menu and outlets.
Book a demo ›