Notes
Practical pieces for restaurant owners from Goutham and Saicharan Sudini. Read one between services.
How Biryaniwalla Waterloo caught labor creep
How Biryaniwalla Waterloo used Preppify to spot rising labor cost early, rebalance shifts to sales, and protect daily profits.
Goutham Sudini · November 12, 2026 · 1 min readWhat a delivery order really pays you
The menu price isn't what lands in your bank. Here's how to read a payout, and what to check each week.
Saicharan Sudini · November 4, 2026 · 1 min readPrime cost, in plain words
Food plus staff, as a share of sales. The one number that tells you early whether a month is going well.
Goutham Sudini · November 4, 2026 · 1 min readCatch a price creep before month end
Supplier prices rarely jump all at once. Small rises, invoice after invoice, are the ones that cost you.
Saicharan Sudini · November 4, 2026 · 1 min readHow to read a daily restaurant P&L
What belongs in a morning flash report, why single-day inventory deliveries look noisy, and how to read weekly trends.
Goutham Sudini · November 12, 2026 · 1 min readMatching invoice categories to your POS and QuickBooks
Keep food, beverage, packaging, and labor categories clean from day one so month-end takes minutes instead of Sundays.
Saicharan Sudini · November 12, 2026 · 1 min read