RESTAURANTS
Why a Busy Restaurant Can Still Run Short of Cash
Saturday night, every table taken, delivery orders stacking up, and the owner still wonders on Monday why the account is thin. The aggregator commission, the wastage and the supplier dues are all in different places.
We help restaurant owners see their menu, kitchen, floor and suppliers as numbers they can read each week. That means costing, commissions, wastage, rosters and credit terms. We leave aside recipes, food safety, licences or kitchen design.
Discuss your priorities ↗COMMON CHALLENGES
The pressures
we often see.
- 01Menu prices were set once and never rechecked, so dishes that sell the most may carry the thinnest margin after oil, gas, paneer and chicken rates have moved.
- 02Delivery app orders arrive with commission, packaging and discounts that the owner has never netted off against the dine-in rate for the same dish.
- 03The kitchen over-preps for the weekend and under-preps on weekdays, and the prepared stock that goes unsold is thrown out without being written down.
- 04Staff are rostered on habit, not on covers, so a quiet Wednesday carries the same number of waiters as a full Saturday.
- 05Suppliers deliver on credit with no fixed dates, and bills are paid when someone remembers, which strains relations and prices.
OUR FOCUS AREAS
Where the work
usually starts.
- 01Recipe costing and menu contribution sheet for the top twenty items sold
- 02Net payout per dish on each delivery app after commission, packaging and discounts
- 03Daily wastage and prep sheet by station, reviewed with the head cook
- 04Covers and sales by hour compared with roster hours for floor and kitchen
- 05Supplier ledger with credit days, due dates and the weekly payment day
- 06Stock count routine for high-value items such as dairy, meat and beverages
- 07Menu engineering: which dishes to push, reprice or remove
- 08Daily sheet signed by the manager: sales, cash, wastage and complaints
START THIS WEEK
Things you can do
before you call anyone.
- Take your five most ordered dishes and write ingredient quantity and current purchase rate for each. Compare the total with the price on the menu and on the delivery app.
- Hypothetical example: a dish priced at ₹320 on an app, with 25% commission, ₹20 packaging and ₹80 raw material, leaves ₹140 before labour and rent. Do this sum for your own dish.
- Place a wastage sheet in the kitchen for one week, filled by the person closing each station.
- List each supplier, what you owe, the due date and the agreed credit days, then fix one weekday for payments.
A PRACTICAL ENGAGEMENT
Start with the priorities
that matter most.
We begin by understanding how your business runs today, find the gaps, and agree the scope in writing. Recommendations are shaped around your team, your resources and your goals.
- A menu costing sheet for your items, with a selling price check against the margin you set
- A delivery profitability sheet that shows each platform's real payout per dish
- A weekly roster template based on covers by day and hour
- A one-page daily manager sheet and a weekly owner review of food cost, wastage and supplier dues
Not the right fit when: Hold off if the restaurant is dealing with a food licence, hygiene action or partnership dispute. Take that to the regulator or a lawyer first.
Explore a business audit ↗LET’S MOVE YOUR BUSINESS FORWARD
