Hospitality expertise & Learning Hub
Food Costing & Menu Engineering
Food Cost Percentage Formula
Learn how to calculate what percentage of your revenue goes toward food costs — with examples and Excel formulas.
Recipe Costing Excel Template
Find out easy as well as advance level template for recipe costing
Menu Pricing Mistakes to Avoid
Detailed analyses on menu pricing factor to be considered while making menu
Restaurant Operations & SOPs
SOPs for Kitchen & Service Staff
Standard operating procedure play a significant role in any establishment’s success, its basically step by step to do list in daily operations
Checklists which are used in daily operations
Food Safety & HACCP
HACCP Plan Explained Simply
A systematic, preventive approach to food safety which identifies, evaluates, and controls hazards (biological, chemical, and physical) that could compromise food safety in the production, preparation, and service of food.
Food Safety Checklist for Restaurants (Click here for detail)
Financial Control & P&L
Restaurant P&L Explained
Learn how to do P&L calculation effectively
Daily Sales Summary Template
It is important to get an overview of our daily sales as per the various mode of payments and online platforms, i have created a basic template which very useful.
- Vendor register
Having a list of vendors and getting multiple invoices daily, needs a well structured register to get the monthly summary
“I share real-world hospitality expertise to help professionals improve operations, reduce costs, and build strong careers.” Whether you’re a restaurant, café, cloud kitchen, food kiosk, industrial catering or retail food outlet – my content can help you with solutions, that work for you at the right time.
Some of my core expertise are :
Concept Development & Market Feasibilty
Unerstand the idea of investor what they wants to deliver in terms of successful business, I keep myself updated with the latest trends and market analysis to do the feasibilty reports which is essential in in developing the concept around it
A well-planned kitchen design is essential for ensuring smooth and efficient operations. Proper layout and workflow reduce unnecessary movement, enhance productivity, and promote safety. Key elements such as the strategic placement of workstations (preparation, cooking, cleaning), adequate storage, proper ventilation, and ergonomic considerations allow staff to work efficiently and comfortably. Additionally, good design supports hygiene standards, minimizes cross-contamination risks, and helps in better inventory and equipment management. Ultimately, a functional kitchen layout leads to faster service, higher quality output, and a better overall experience for staff and customers alike
Standard Operating Procedures (SOPs) are critical in F&B operations to ensure consistency, efficiency, and compliance across all aspects of the business. These documented processes provide clear guidelines for staff to follow in day-to-day tasks, covering everything from food preparation and service to hygiene and safety.
A well-planned menu is critical to the success of any food service operation. It serves as both a marketing tool and an operational blueprint. A thoughtfully designed menu aligns with the target audience’s preferences, dietary trends, and pricing expectations, helping to attract and retain customers. From an operational standpoint, it streamlines kitchen workflow, guides ingredient purchasing, reduces food waste, and improves cost control. A balanced menu also ensures consistency in quality and portioning, enhances inventory management, and supports staff efficiency. Ultimately, a well-structured menu drives profitability while delivering a satisfying and memorable dining experience.
Checkout my latest article on Menu Planning
Recipe costing is the process of calculating the total cost of all ingredients required to prepare a specific dish, portion, or menu item. It provides a clear understanding of how much each item costs to produce, helping businesses price their menu items accurately and maintain profitability.
HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food safety. It identifies, evaluates, and controls hazards (biological, chemical, and physical) that could compromise food safety in the production, preparation, and service of food. It is an internationally recognized system and is often a regulatory requirement in many countries for food businesses. We share the years of experience with the operatonal team to guide them on each step to get the business HACCP certified
Recruitment & Training
Your food business can only be successful when you have a skilled, trained and motivated team. We encourage the right talent and help them to achieve their goals. We share inside indutry practical knowledge to hire the right candidate for right role.