Good questions.
Better business.

Build a stock sheet that matches your shelves, uses clear units and separates usable ingredients from items that cannot be served.

Cost the actual portion, compare the rupees each dish contributes and check kitchen effort before changing your menu prices.

Build a short daily checklist around readiness, exceptions and handover. Give each check an owner and define what happens when it fails.

Pass open orders, guest promises, stock limits and payment exceptions to the next shift with a named owner and a clear next action.

Match the order, delivery and invoice before stock disappears onto a shelf. Record shortages and rejected items while the evidence is still clear.

Manage the queue by party needs and real table availability. Give guests a clear estimate, an update time and an easy way to leave the list.