Episode 2: Breaking Down Food Cost
Why More Orders ≠ More Money?
Are you getting 100s of orders but still not making enough profits?
Welcome to F&B, where 100 orders a day doesn’t guarantee profit, and food costs might be killing your business
In this session, Mohammed Bhol, Co Founder / CEO at House of Biryan, breaks down the real maths behind profitability, beyond AOVs and Instagrammable plating. From unpredictable ingredient prices to quiet wastage, every rupee matters - and slips - if you're not tracking it like a hawk.
We’ll cover:
- Why food cost percentage is your most important KPI
- How to calculate true food cost (not guess it)
- How to price for profit, not just popularity
- What founders often miss when scaling menus or packaging
This isn’t a theory deck. It’s a kitchen-tested framework built for F&B founders.