What we do
In the business
advisory for restaurants and food businesses
Some of the best food in this country comes out of kitchens nobody has heard of yet. Before anyone talks about marketing, the economics have to work.
What an order earns you.
Commission, discount load, packaging, delivery economics, dish by dish. You’ll know which orders make money and which quietly cost you.
A menu read like a P&L.
What travels, what loses money in a box, what to stop selling.
Rank on Zomato and Swiggy you can explain.
Why the restaurant across the road is having a better week, and what to change about yours.
A path from kitchen to product.
New revenue lines, and an honest read on whether yours is ready for one.
Before we say anything, we count.
Manager access to your own Swiggy and Zomato dashboards. Yours, granted by you, taken back whenever you like. Five things get scored out of ten: what you are visible for, where people leave, what an order actually earns after everything is taken out of it, how the kitchen behaves when it is busy, and how your listing reads to somebody who has never eaten your food.
Fifty is the total. It exists so it can be measured again in ninety days, and the second conversation can be arithmetic instead of opinion.
Two days later you get six pages and half an hour of our time. Somewhere in those six pages is at least one amount of money that is already yours and is not reaching you. When it is small, we say it is small.
Almost nobody needs the marketing first.
It is what people arrive asking for, and it is rarely where the money went.
A dish that loses money inside a delivery box loses more of it the better we make it sell. Rank does not fix arithmetic. It multiplies whatever the arithmetic already is.
So the reading comes before the listing, and sometimes the honest answer at the end of it is fix this, then come back. That costs us a month and saves you a year.
Two things we will not sell you.
Your own ordering. An app, a website that takes orders, ONDC, ordering over WhatsApp.
It is the thing owners ask for most often, and it is the one thing here we do not build. We will tell you honestly when it is worth doing, and we will not be the ones doing it.
SOPs, training manuals, franchisee onboarding, the legal side of a franchise agreement.
Real work, and well served by people who do only that. We will introduce you to them. What we hold is the arithmetic underneath the decision. Whether the first one is genuinely repeatable, what a second one earns, and when it pays for itself.
When the next step is a bigger one.
Where the second one goes.
Your own order data already knows: which pincodes order from you, which ones try and give up because you sit outside the range, what people there are willing to pay. We read that against who else is already feeding them, and rank the areas worth the rent.
From a kitchen to a product.
The masala everyone keeps asking you for, made into something with a barcode on it. Recipe costing, packaging, labels that clear the rules, and honest arithmetic on what the shelves will cost you before a single unit sells.
Whether it can be done twice.
Before you franchise, or open a third, someone should prove the first one is genuinely repeatable. What a new outlet earns, when it pays back, and what breaks when you scale it: the numbers underneath the decision.