Resources
Practical guides for Indian kitchens
Clear, no-nonsense explanations of food safety, kitchen control and food cost - written for owners, chefs and supervisors.
Food Safety
7 min read
HACCP Plan for Restaurants in India: A Practical 12-Step Guide
How to build a HACCP plan for an Indian restaurant, cloud kitchen or hotel - the 12 Codex steps explained with a chicken curry example.
Read guide6 min read
FSSAI Hygiene Checklist for Restaurants: 25 Things to Check Before an Inspection
A practical self-check for restaurants and cloud kitchens based on general food hygiene requirements - premises, water, storage, cooking, pests, people and records.
Read guide5 min read
Restaurant Temperature Log Sheets: What to Record, When and Why
Which temperature logs a commercial kitchen needs - fridges, freezers, cooking, hot holding, cooling and receiving - with the limits most kitchens use.
Read guide6 min read
How to Build a Cleaning Schedule for a Commercial Kitchen (Indian Examples)
Daily, weekly and monthly cleaning tasks for Indian commercial kitchens - tandoor, kadhai, exhaust hoods, grease traps - and how to make staff actually follow them.
Read guide5 min read
Prerequisite Programmes (PRPs) Explained for Indian Food Businesses
What PRPs are, the 12 programmes a food service kitchen needs, and which records prove they work.
Read guideKitchen Management
6 min read
Restaurant Inventory Management in Excel: Par Levels, FIFO and Stock Counts
Set up restaurant inventory control in Excel or Google Sheets - item master, par and reorder levels, stock counts, variance and expiry alerts.
Read guide5 min read
How to Reduce Food Wastage in a Restaurant Kitchen
Measure wastage by reason and station, find your top wasted items and cut over-production, spoilage and plate waste.
Read guideFood Cost
6 min read
Recipe Costing and Food Cost %: How to Price Dishes for Profit
Calculate cost per portion with yield, remove GST correctly, find your food cost percentage and set a target-based selling price.
Read guide5 min read
Menu Engineering for Indian Restaurants: Stars, Plowhorses, Puzzles and Dogs
Use sales mix and contribution margin to decide which dishes to promote, re-price, rework or remove.
Read guideTraining
5 min read
Food Handler Training: What Every New Kitchen Employee Must Learn
An induction outline for Indian kitchens - hazards, the 4Cs, handwashing, illness reporting, allergens and records - plus how to run it in one hour.
Read guide5 min read
Food Allergens in Indian Cooking: Hidden Sources and Safe Handling
Common allergens, where they hide in Indian dishes, and how kitchen and service teams should handle a customer's allergy request.
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