Petpooja POSS
Billing, KOT, inventory and Swiggy/Zomato sync.
698 articles · page 3 of 47More guides
Why Jaipur Is India’s Next Big Food Business Opportunity
Jaipur gives a food brand something most cities cannot: metro-scale footfall on a tier-2 cost base. The state economy behind it is projected to grow 16.7% in nominal terms this year. Rajasthan also draws 17.9 crore domestic visitors a year, and Jaipur sits at the head of that circuit. What decides whether that works for
HG
Hardik Gandhi25 Sept 2026
Inventory Turnover Ratio: Formula, Example and Real Targets
The inventory turnover ratio is your Cost of Goods Sold (COGS) divided by your average inventory for the same period. It tells you how many times you sold and replaced your stock. What makes the answer vary is not the maths. It is what you are storing. A hardware shop and a kitchen can run
Cycle Counting: Check Stock Without Closing the Shop
Cycle counting means checking a small slice of your stock on a rota, so the whole list gets counted over a few weeks. You never shut the shop to do it. The alternative is the annual stock take. One long day, everything counted at once, and eleven months of gaps nobody spotted. This post covers
Franchise Conclave Jaipur 2026: 3 and 4 October
Franchise Conclave Jaipur runs on 3 and 4 October 2026 at the Rajasthan International Centre, Jhalana Doongri, on JLN Marg. Doors open at 10:00 AM on both days. It is Rajasthan’s first dedicated food and beverage franchise forum. Every stall on the floor is an F&B brand. Every visitor registered as a franchise seeker rather
Should Your F&B Brand Exhibit at Franchise Conclave Jaipur?
A stall at Franchise Conclave Jaipur is worth it when your brand is ready to sign partners and the floor is filled with people who came to buy one. It is not worth it when either half of that is missing. Most brands get the first half right and never check the second. They book
Menu Card Size and Print Formats: A4 Is 210 by 297 mm
Menu card size in India follows the A-series, and A4 at 210 by 297 mm is where most restaurants land. No FSSAI rule sets the size, so the honest answer is that it depends on two things. The first is the table. The second is how much you are required to print. That is not
New GST Rates on Food: What Moved to Nil, 5% and 40%
The new GST rates on food came into force on 22 September 2025. Almost every item moved in the same direction. Ultra-High Temperature (UHT) milk, the long-life kind in tetra packs, pre-packaged paneer and every Indian bread now sit at nil. Butter, cheese, namkeen, pasta, sauces, biscuits, chocolate and ice cream all sit at 5%.
Food Storage Temperature Rules for Restaurants in India
The FSSAI food storage temperatures start with four figures, and three of them cover most of a kitchen. Frozen food sits at -18°C, refrigerators at 4°C or colder, and dry storage between 10°C and 21°C. Anything held between 5°C and 60°C is inside the danger zone, and the less time it spends there the better.
Avani Joshi
WhatsApp Menu Card: Set One Up in 5 Steps
A WhatsApp menu card is your menu built inside the free WhatsApp Business app. Customers see your dishes and prices in the chat, instead of asking you to send a photo. WhatsApp calls this a catalogue, and describes it as a way to showcase what you sell in a mobile storefront. For a restaurant, the
ashwini
Food Safety Rules for Restaurants in India: A Checklist
Food safety rules for an Indian restaurant come from one Act and one schedule. The Food Safety and Standards Act, 2006 sets the law. Schedule 4 of the licensing regulations sets what your kitchen must do. Between them they cover six areas. Your licence, your premises, how you store food, how you cook and move
Avani Joshi
Food Handler Medical Fitness Certificate: Once a Year
A food handler medical fitness certificate is proof that a member of your kitchen staff has been checked and found free of illness that could pass into food. FSSAI wants that check once a year, for every food handler in a licensed food business. The rule itself takes up four short clauses. Most of the
Avani Joshi
FSSAI Schedule 4: The Hygiene Checklist Behind Your Licence
FSSAI Schedule 4 is the hygiene standard tied to your food licence. It is not advice you can take or leave. It sits inside the licensing rules, so holding a licence means running your kitchen the way it says. Many owners meet it for the first time during an inspection, when an officer goes through
Avani Joshi
Pest Control Requirements for Restaurants in India
The main pest control requirements for an Indian restaurant come down to three things. Keep pests out of the building, take away the food and water that draw them in, and deal with any infestation properly, keeping a record of what was used. This is not just good practice. Schedule 4 of the FSS (Licensing
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Restaurant Duty Roster: Format and How to Build One
A restaurant duty roster is built section by section, not person by person. You fill the tandoor before you fill the floor, because a missing chef de partie closes a section while a missing server only slows one. The format itself is simple: names down the left, days across the top, and a shift code
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Restaurant Staff Structure: Roles, Hierarchy and Team Size
Almost every Indian restaurant runs on three departments and four reporting layers, whatever its size. Front of house, kitchen, and the admin desk that sits behind both. The four layers are ownership, a general manager, department heads, and the floor and kitchen teams under them. A 20-seat cafe collapses several of those into one person.
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