· restaurant startup · licences · FSSAI · compliance
Restaurant Licences in India: The 2026 Checklist
Every licence a new restaurant in India needs — FSSAI's 2026 thresholds, GST, fire NOC, eating house, liquor and music — and the order to apply in.
Writing worth the ten minutes
Costing methods, kitchen decisions and delivery maths — the things we end up explaining on calls, written down once.
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· reviews · marketing · Google Business Profile · Zomato
How to Improve Restaurant Ratings on Zomato and Google
Why one star is worth 5–9% of revenue, what actually moves your Zomato, Swiggy and Google ratings, and how to get more reviews without breaking the rules.
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· staff training · hiring · retention · operations
How to Reduce Restaurant Staff Turnover in India
What staff turnover really costs an Indian restaurant, why cooks and servers leave, and eight practical fixes that keep a team together past the first season.
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· restaurant audit · operations · food safety · profitability
Restaurant Audit Checklist: 30 Points to Check
The 30-point restaurant audit we run on day one: food safety, kitchen, service, numbers and the guest's view, with a scoring sheet you can use yourself.
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· menu engineering · food cost · pricing · profitability
Menu Engineering: Stars, Plowhorses, Puzzles and Dogs
A worked menu engineering example for an Indian restaurant: how to sort every dish by popularity and profit, and what to do with each of the four groups.
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· kitchen design · restaurant startup · operations
Commercial Kitchen Layout: How to Design for Flow
How to plan a restaurant kitchen that moves food one way, from receiving to the pass: layout types, space ratios and the mistakes that cost every service.
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· SOPs · operations · training · food safety
The Restaurant SOP Checklist Every Outlet Needs
The 12 standard operating procedures that keep food and service consistent through staff turnover — plus how to write them so people use them.
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· cloud kitchen · delivery · unit economics · Zomato · Swiggy
Cloud Kitchen Unit Economics in India: The Real Maths
Commission, discounts, packaging and rider delays turn a 70% margin dish into a loss. Here is the order-level calculation that tells you the truth.
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· food cost · menu engineering · profitability · restaurant management
How to Calculate Food Cost Percentage (With Examples)
The formula, the two numbers most owners get wrong, and how to move food cost percentage down by three points without touching your menu prices.
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