Stop Losing Money in Your Desi Restaurant
Free Profit Guide for Pakistani & Indian Restaurant Owners in the USA
Simple systems to fix food cost, labour, menu pricing and marketing.
Busy… But Profit Still Feels Tight?
If you run a desi restaurant, this may sound familiar:
• Sales look strong
• Weekends are full
• Staff is busy
• Kitchen is always running
But at the end of the month… margins feel small.
The problem is not your food.
The problem is hidden profit leaks.
What You’ll Learn Inside This Free Guide
✔ The 5 biggest profit killers in desi restaurants
✔ How to calculate real food cost
✔ How portion creep destroys margins
✔ Why oversized menus reduce profit
✔ How to structure labour smarter
✔ Simple marketing systems that bring repeat customers
✔ A practical 30-day action plan
Written by a Real Restaurant Operator
Ali Murtaza Shah
Pakistani Chef & Restaurant Owner
I operate a high-volume desi restaurant and have managed:
• Catering operations
• Buffet service
• Dine-in & delivery systems
• High-volume kitchens
This guide shares practical operational systems used inside real restaurants.
No hype.
No theory.
Just clarity.
