11 min read Food cost Restaurant operations
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.
5 August 2026
10 min read Rice Wholesale sourcing
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.
5 August 2026
10 min read Oil Wholesale sourcing
Is the 15 litre oil tin actually cheaper?
On our own Chennai rates today, the 1-litre sunflower pouch beats both 15-litre tins per litre. Here is how to compare oil properly, and the 840g trap.
5 August 2026