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Restaurant POS operations
A practical first-week cafe operations checklist for India covering opening and closing rituals, KOT discipline, cash and UPI close, waste notes, and staff huddles. Built for new cafe owners who want cleaner daily habits before chaos becomes normal.
Restaurant POS operations
Beginner cafe pricing in India works best at the SKU level: standardize portion, calculate recipe cost, choose a target food-cost percentage, build a clean price ladder, and keep GST display logic consistent across menu board and POS. This guide walks through recipe costing, price cards, psychological pricing, and the practical step of putting final prices into TasteIQ so the counter matches the board.