Practical guides for people who run the business.
Food cost, stock counts, udhaar, sales tax invoices and choosing software. Worked examples in rupees.
Inventory
How to do a restaurant inventory count: a simple weekly and monthly method
A stock count shows what your kitchen really used, so you can compare it with what your sales say it should have used. This guide gives you a counting method, a sheet layout and a worked variance example in PKR.
Reorder levels and safety stock: how to stop running out without overstocking
Running out of a fast seller loses sales and customers, while overstocking ties up cash in the godown. This guide shows how to set a reorder level and a safety stock for each item using simple arithmetic and your own sales history.
A simple purchase order process for shops, wholesalers and distributors
Buying on a phone call works until a supplier bills you for goods you never received. This guide sets out a simple purchase process, from purchase order to goods receipt to payment, with a worked example of a short delivery.
How to manage stock across a shop and one or more godowns
Once stock sits in more than one place, 'how much do we have?' turns into 'how much do we have, and where?'. This guide explains how to track stock by location, move it with proper transfer records, and count it so the numbers stay true.
Restaurants
Running multiple restaurant branches: how to keep food, cash and quality the same everywhere
A second branch doubles your sales and more than doubles the ways things can go wrong. This guide covers the systems that keep recipes, stock, cash and reports consistent across outlets, with a worked branch comparison in PKR.
Restaurant loyalty programs: how to design one that brings customers back without losing money
A loyalty program works when the extra visits it brings are worth more than the rewards it gives away. This guide shows how to choose a format, set a reward rate and check the numbers in PKR before you launch.
Menu engineering for restaurants: find your stars, fix your plowhorses
Menu engineering sorts every dish by how well it sells and how much profit it brings, so you know what to push and what to change. This guide walks through the method with six real-style dishes and PKR numbers.
How to reduce food waste in your restaurant: a practical plan for Pakistani kitchens
Every kilo of rice or chicken that goes in the bin was paid for in cash. This guide shows how to measure your waste in rupees, find where it comes from, and cut it with simple kitchen habits.
What is a kitchen display system (KDS) and does your restaurant need one?
A kitchen display system puts every order on a screen in the kitchen the moment it is billed, replacing handwritten parchi and printed tickets. This guide explains how it works, what you need to run one, and how to decide if your kitchen will benefit.
Food cost percentage: how to calculate it for your restaurant, with a chicken karahi example
Food cost percentage tells you how much of every rupee of sales goes into ingredients. This guide shows the formula per dish and per month, with a full chicken karahi costed in PKR, and the steps that bring the number down.
How to choose a restaurant POS in Pakistan: a practical buyer's checklist
Most restaurant owners pick a POS after one demo and regret it three months later. This checklist walks you through the questions that matter for a Pakistani restaurant, from kitchen tickets and recipe costing to cash control and monthly cost.
Accounting
Gross profit vs net profit: what your shop really earns
Gross profit tells you whether your buying and pricing work; net profit tells you whether the whole business works. This guide explains both with a worked PKR example, clears up margin versus markup, and shows where small changes add up.
End-of-day cash reconciliation for restaurants: a step-by-step closing routine
Cash reconciliation is the ten-minute routine that tells you whether the money in the drawer matches the sales. This guide gives you the steps, a denomination count sheet and a fully worked example in PKR.
FIFO vs average cost: which stock costing method should your business use?
When you buy the same item at different prices, you need a rule for which cost goes against each sale. This guide explains FIFO and weighted average cost with worked PKR examples and shows how each one changes your profit and stock value.
How to collect udhaar payments without losing customers
Udhaar keeps customers loyal, but money stuck with customers is money that cannot buy new stock. This guide shows how to set credit limits, read an aging list and run a reminder routine that brings payments in without spoiling relationships.
Software
How to choose an ERP for a small business in Pakistan
An ERP is supposed to tie sales, purchases, stock and accounts together, but the wrong one becomes an expensive register nobody uses. This guide gives a practical checklist, questions to ask vendors, and a simple way to judge whether the cost makes sense.
How to move from a paper khata to software without losing a single balance
Most shops that fail to switch from a paper khata fail in the first two weeks, because the opening balances were rushed or the staff kept writing in the register. This guide gives a step-by-step plan for a clean switch, with a worked example of opening balances and stock.
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