Guides
How this actually works
Operational guides for people running food businesses. Written from problems we hit building and running FranchiseOS — including the ones we got wrong first.
Restaurant payroll in India: why weekly offs are where it goes wrong
A weekly off is paid time. Treating it as an absent day quietly underpays every employee who takes one — here is the calculation, and how to check yours.
Why your restaurant's sales report should not use midnight
A bill raised at 1am belongs to the previous night's trade. Systems that split by calendar date make every comparison wrong — here is why, and how to fix it.
Ingredients and menu items are not the same thing
The single modelling decision that determines whether restaurant food costing works at all — and why systems that merge the two can never give you an accurate number.