The KhanaOS Blog
Restaurant business insights, margin tips, and F&B industry news for Indian restaurateurs.
Inside MarginMind™: How KhanaOS Found 61 Loss-Making Dishes on a 130-Dish Bengali Restaurant Menu
Ranjit-da had been running Hangla Heshel for eleven years. The restaurant is a proper Bengali adda — long wooden tables, handwritten specials on a blackboard, a menu that runs to 130 dishes across ric…
Menu Engineering for Indian Restaurants: The Star, Puzzle, Plowhorse, Dog Framework (2026)
The direct answer: Menu engineering is a method for classifying every dish by two variables — how often it sells (popularity) and how much profit it generates (contribution margin). Stars are high on …
How to Reduce Food Cost in Your Restaurant: A Step-by-Step Guide for Indian Restaurateurs (2026)
The direct answer: Reduce food cost by (1) costing every dish with a recipe BOM, (2) applying yield factors to every ingredient, (3) updating purchase prices when supplier costs change, and (4) engine…
How to Reduce Food Cost in Your Restaurant: A 2026 Guide for Indian Restaurateurs
Indian restaurants run on thin margins. The industry average food cost sits between 32% and 38% — but many kitchens operate well above 42% without even knowing it. That invisible gap is where profits …