Mandi House Thali
Headline
IT corridor thali QSR; 11% food cost reduction in 60 days via recipe re costing + portion control.
What changed
| Metric | Before | After | Delta |
|---|---|---|---|
| Food cost % | 38.5% | 27.4% | −11.1 pp |
| Gross margin per thali | ₹68 | ₹95 | +₹27 |
| Monthly EBITDA | ₹1.4 L | ₹2.6 L | +86% |
What happened
Mandi House Thali serves the Hinjewadi Phase 1 office crowd; 280 covers a day weekday lunch, 110 weekend. Food cost was creeping at 38.5%, well above the 30-34% band for veg thali.
Forkcast's recipe costing flagged 3 dishes responsible for 62% of the over spend: paneer butter masala (over portioned), dal tadka (premium tur dal sourced unnecessarily), and gulab jamun (over portioned syrup). Each got a calibrated SOP card and a portion check.
Within 60 days, food cost dropped to 27.4%. Customer complaints did not increase; portion control was within the perceived size tolerance band. The owner kept Forkcast on after the pilot.
In their words
"We knew the food cost was too high but couldn't see which 3 items were the cause. Forkcast surfaced it in 4 days. We made the SOPs and the margin came back."
Be the next case study.
We onboard 10 outlets a quarter. Pilots are pro bono in exchange for outcome data.