Audit
An end-to-end look at your floor, kitchen and team — what's leaking money, time and guests.
- Operations audit
- Food cost & variance review
THE COVER
Hospitality, told from the floor.
A Chennai hospitality house. We help cafés and restaurants run tighter operations, train their teams and finally see their food cost.
200+hotel management students taught
3courses with certificates
1operations tool built — CaféStock
Contents
In this issue.
Keep scrolling for the whole issue, or open any page directly.
- 01 Consulting Audits, SOPs, team training and launch setups. Open →
- 02 Academy Courses with certificates. Open →
- 03 CaféStock Inventory and food cost for Indian cafés. Open →
- 04 Gatherings From the archive — the Sorting is still open. Open →
- 05 Unfiltered The industry, on YouTube. Episode 01 out now. Open →
- 06 Writing Real hospitality, written plainly. Open →
p.01 — Consulting
For owners whose vision and Friday night don't match.
Systems & people
So performance doesn't depend on one person's memory — or one person's mood.
- SOPs & documentation
- FOH, kitchen & manager training
- Hiring, onboarding & culture
Setup
Opening or relaunching? We build the whole operational foundation before your first guest walks in.
- Done-for-you launch setup
- For aspiring owners, pre-launch
Led by Pramodh Kuppan, founder — 5+ years running floors and teams, from France to Chennai.
About the founder →Clients so far Bread and Brew, Chennai · ZBurg, Bangalore
Cover story
Teaching the next generation of hospitality professionals.
A guest lecture for 200+ hotel management students at Alagappa University, Karaikudi — on three moments that define a career in service.
“…empower our future hospitality professionals to learn, grow, and lead.”
p.02 — Academy
Free courses. Real certificates.
- Food safety Allergen Awareness in Hospitality FSSAI standards, cross-contamination, guest communication.
- Operations How a Café Works as a System Front of house, back of house, and the bridge between.
- Finance Food Cost & Menu Engineering Variance, menu engineering, and pricing that keeps guests.
“The course on allergens, food cost, and menu engineering was very well detailed and easy to understand. I have already recommended it to my college classmates and students.”
p.03 — CaféStock by The Cover
Know your stock before it knows you.
A free web app for Indian cafés — track stock, catch wastage, watch food cost. Nothing to download.
Try CaféStock free
p.04 — Gatherings · From the archive
The night ended. The Sorting didn't.
In July 2026 we hosted a Harry Potter fans' gathering in Chennai. The evening is over, but the sorting site is still open — for anyone who wants to find out where they belong.
Get sorted into your housep.05 — Unfiltered
The industry, unfiltered.
p.06 — Writing
Real hospitality, written plainly.
- The Expense Nobody Budgets For: What Restaurant Equipment Maintenance Actually Costs
- What Is a Good Food Cost Percentage for an Indian Cafe?
- How to Calculate Food Cost for Any Dish (With Real Numbers)
Running a café or restaurant? Let's talk.
The first call is free, 30 minutes, and not a sales pitch. Based in Chennai, working across Tamil Nadu.
- 1Tell us what's going on.
- 2A free 30-min call to diagnose.
- 3Agree scope, start. No long proposals.