83 Hospitality turns guesswork into profit for restaurants, cafés and bakeries — using our own software, real floor experience, and systems we've literally written the book on.
Great food and busy tables can still hide a thin, shrinking margin. Here's where it usually goes.
Dishes priced off what the place down the road charges — not what they actually cost to make. Some sell like crazy and lose money on every plate.
When the head chef or manager is off, quality and cost wobble. Nothing's written down, so nothing's repeatable.
Owners can name their bestsellers. Almost none can name their most profitable dish — and that's the one worth promoting.
Fixed-scope engagements with clear outcomes — not open-ended "consulting."
We cost every dish, sort your Stars from your Dogs, then reprice and redesign the menu so it quietly sells your most profitable food for you.
Recipes, prep, service, procurement and hygiene — out of people's heads and into systems that survive staff turnover and hold quality steady.
Our home turf. Recipe costing, shelf-life, display, wastage and pricing for bakeries, patisseries and dessert brands — where tiny margins decide everything.
Ongoing margin monitoring through our software, monthly reviews, and a partner who watches your numbers with you month after month.
Your numbers come from FixMenu, our own restaurant-profit platform — live dashboards and real analysis, not a spreadsheet and an opinion.
We're the author of The Restaurant Marketing Brain. Our playbook is in print, tested and refined — not improvised on the spot.
20+ years in F&B. We've done procurement at 6am and covered a shift at 11pm — we advise as operators, not theorists.
You'll know exactly what you're getting — and what it's worth — before you spend a rupee.
A photo of your menu card is enough. Takes you two minutes — no forms, no meetings, no commitment.
Within 48 hours: three dishes hurting your margin, three you should push harder, on one plain-English page.
Want the leaks fixed? We quote a fixed-scope engagement upfront. Not convinced? Keep the teardown — it's yours.
How restaurants actually win customers and keep them coming back — marketing built for real F&B operators, not textbook theory. The same thinking we bring to every client, in print.
Find it on Amazon →Send us your menu. We'll show you three dishes hurting your margin and three you should be pushing harder. One page, plain English, no cost.
The Menu Teardown is genuinely free — no card, no catch. If you want us to fix what we find, every engagement is quoted as a fixed scope with a fixed price before we start. You'll never get an open-ended bill.
No. We work with the kitchen, team and dishes you already have. Most profit gains come from small, boring changes — repricing, portioning, placement — done precisely. Your identity stays yours.
The teardown lands in 48 hours. A Menu Engineering engagement typically takes 2–4 weeks, and repricing changes show up in the very next month's numbers. SOPs and bakery work run on similar timelines, scoped upfront.
Especially for you. Independents feel every rupee of leaked margin more than chains do — and bakery & confectionery is our specialty, not an afterthought. If you sell food, your menu has Stars and Dogs worth knowing about.
83 Hospitality grew out of years spent inside restaurants, cafés and bakeries — costing recipes, fixing service, and learning the hard way what actually moves profit.
Today we pair that hands-on experience with our own software and published playbook, so the advice you get is tested, measurable, and built to stick after we leave.
— Gautam V Nichani & Kaleel Rahman, Co-Founders
Meet the founders →