Guides for running restaurants on numbers
Practical, specific articles for owners, finance and operations teams.
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How to find food cost variance per outlet, and why your POS report can't show it
A practical guide to theoretical vs actual food cost for restaurant chains: the formulas, the data you need, and how to find which ingredient and outlet is losing margin.
7 min readHow to reconcile Swiggy and Zomato payouts, order by order
A step-by-step method for restaurant accountants to reconcile Swiggy and Zomato payouts with POS orders: commission, GST on commission, TDS, deductions and bank credits.
6 min readGST on restaurant purchases: when you can and can't claim input tax credit
How GST input tax credit works for Indian restaurants: 5% without ITC for standalone restaurants, 18% with ITC in specified premises, aggregator sales, liquor, and what it means for costing.
6 min readGoing paperless in a restaurant: the registers to retire first
Which restaurant registers to digitise first, in what order and why: indents, goods receiving, cash, wastage, attendance and checklists, with tips for getting staff to switch.
5 min readUsing CCTV AI to review voids, discounts and complimentary bills fairly
How restaurants can pair POS voids, discounts and complimentary bills with camera clips, what to flag, how to review fairly, and how to talk to staff about it.
6 min readCentral kitchen indents: how chains stop over-ordering and transit losses
How restaurant chains can run central kitchen indents with cut-offs, standard quantities, production planning, batch costing and receipt confirmation to cut over-ordering and transit losses.
5 min readSee DeepRestaurantAI with your own outlets
We'll connect a sample of your POS data and walk you through sales, purchasing, food cost and DeepObserve.ai camera AI for your format.