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.
Does Decaf Coffee Mean Zero Caffeine?
Understand India's decaf coffee limits, how caffeine is removed, and why a bean specification cannot tell a cafe the exact caffeine in every served cup.
What Seafood Export Records Really Show
Read India's seafood export records without confusing tonnes, earnings and prices. See what product mix means for a Chennai buyer comparing supplier quotes.
How Much Fruit Does India Lose?
Read India's fruit-loss figures by crop, year and supply-chain stage, then see why a national percentage cannot predict rejected deliveries or kitchen waste.
Is ‘Food Grade’ Enough for a Takeaway Box?
Check takeaway packaging against its intended food, heat and delivery conditions, then match the container to its conformity evidence before you reorder.
Compound or Couverture for Bakeries?
Choose bakery coatings by fat system, fluidity and the finished product. Compare compound and couverture using material consumed per acceptable piece.
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.
What Is Analogue Paneer? How It Differs from Dairy Paneer
Analogue paneer is not dairy paneer. See what FSSAI's rules mean for diners, procurement teams and restaurants as state restrictions expand.
Can India Make Its Own Matcha?
India has made its first commercial matcha batch. See what makes powdered tea real matcha, what five kilograms proves, and what buyers should test.
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.