Posts by Chef Sushanta Barui

Kitchen staff training rarely fails because of the staff. Find out why the same mistakes keep coming back, and what a consistent kitchen protects.

Planning a cloud kitchen in India? See the eight areas to plan before you spend, and the cost most first-time owners leave out.

What a restaurant consultant does, how engagements work, and the questions to ask before you hire one.

Quality should not depend on who is on shift. See which kitchen SOPs matter, and the one most restaurants never write.

A full restaurant can still lose money. Five hidden leaks drain restaurant profit, and the biggest is rarely the one owners suspect.

Your best seller may be your worst earner. See how menu engineering sorts every dish into four groups, and why the obvious fix is often wrong.

Most recipe costs are too low. Learn the five things a correct plate cost depends on, and why most owners only check two.

Your food cost is probably not high for the reason you think. Learn how to calculate it and which four areas hide the real leak.