Grow the restaurant. Keep more money. Stop guessing.
60–70% of Indian restaurants close in year one
Good food is table stakes. Businesses die from the wrong lease, silent food-cost creep, empty hours, and no demand plan.
Wrong site / wrong concept
Lease and cuisine signed on vibes. Capital dies before the kitchen opens.
Money leaks
No break-even. Food cost climbs silently. Aggregator revenue that nets negative.
No demand plan
Empty hours and discount traps while the kitchen waits for word of mouth.
Once you are open: will tomorrow pay?
Each panel is built from your POS data and India-specific signals.
Tomorrow's revenue forecast
POS sales + festivals + fasting days + weather + IPL → tomorrow's revenue with a confidence range.
Learn more →Break-even check
Tomorrow's forecast vs your daily break-even. One number tells you if tomorrow is profitable.
Learn more →Food cost % tracker
Real-time food cost %, weekly P&L, and food-cost-creep alerts before you lose a month.
Learn more →Menu engineering
Star, Plow Horse, Puzzle, Dog. Repricing recommendations on the dishes that bleed margin.
Learn more →Supply Watch
LPG, onion, oil, paneer, chicken. 2 to 7 days of advance warning when supply breaks.
Learn more →Daily shopping list
Tomorrow's exact ingredient quantities, derived from the forecast and your recipes.
Learn more →Three steps to stop guessing
Same Monday on FC Road, with and without the brief
40-seat non-veg casual dining, Pune. ₹12L/month.
- 7 AM: orders 'same as last week'. Misses Shravan in 4 days. Non-veg drops 45%.
- 10:30 PM: counts ₹9,200. 'Decent day'. Break-even is ₹12,400. Today was a loss.
- Month end: ₹12L revenue, food cost 41%, net ₹36,000. He doesn't know this number.
- Previous evening: 'Tomorrow ₹16,800 (-44% Shravan). Break-even ₹12,400. Skip extra chicken. 4 staff.'
- 10:30 PM: ₹15,400 actual (92% of forecast). Profit contribution ₹3,000 above break-even.
- Month end: food cost 33%. Forkcast flagged twice at 37%. Net ₹1.44L. He sees the number daily.
Restaurant owner FAQ
Related on Forkcast
Grow the restaurant. Keep more money.
Book a walkthrough. We will show the loop on a kitchen like yours.