What food cost percentage should you run?
The industry says 28–35%. Here is how to calculate it properly, what Indian kitchens actually run in 2026, and the sourcing lever most operators never pull.
Ice Hygiene Starts After the Water Test
Follow restaurant ice from water supply to serving scoop. Check machine cleaning, transfer containers and storage without confusing clear cubes with safe ice.
Induction or LPG for a Busy Kitchen?
Compare induction and LPG using your kitchen's batch cost, service capacity, cookware and power supply, without treating household savings as a promise.
Is TDS Enough for Cafe Coffee Water?
Check cafe coffee water beyond TDS: separate potability, hardness, alkalinity and machine limits, then record treatment changes and compare the cup.
How to Check a Chilled Food Delivery
Check temperatures, packaging, labels and vehicle condition before accepting chilled or frozen food into an Indian restaurant or hotel kitchen.
Why Restaurant Staff Leave in India
Restaurant retention starts with hours, pay clarity, contracts and training. Use a practical 30-day review grounded in Indian workforce evidence.
Are Eggs Costlier Because of Ethanol?
Ethanol adds demand for maize, but it does not set egg prices alone. Follow the chain from E20 to poultry feed and an actual kitchen's tray cost.
Is Your Restaurant a Bulk Waste Generator?
Use the 2026 thresholds to see whether your restaurant is a bulk waste generator, then separate universal waste duties from BWG registration and returns.
Do Indian restaurant menus need calories?
Learn which Indian food-service menus need calories, serving sizes and allergens, plus a practical workflow for print, web and delivery listings.
Tea cost per cup: count the whole batch
Calculate the real cost of one cup of tea from milk, tea powder, sugar, cups, fuel and batch yield; see what every wasted cup removes from margin.
15 kg vs 15 litre cooking oil: compare price per litre
Compare 15 kg tins, 15 litre tins and 1 litre pouches fairly. Understand oil weight versus volume, the 840g pouch trap, and check Chennai wholesale rates.
Idly rice vs boiled rice vs raw rice
Parboiled, raw, idly rice, noi, seeraga samba, basmati grades — what each one is actually for, and what a Chennai kitchen should keep in the godown.