Good questions.
Better business.

Follow an order from guest to kitchen to pass. A simple acknowledgement process prevents changes from becoming two competing instructions.

Separate overproduction, spoilage and order mistakes. A small waste log helps you choose a fix that matches the cause.

Separate sales from collections, cash from digital payments and pending transactions from confirmed ones. Work through an explained closing balance.

Use one week's stock, purchases and food sales to see what ingredients really cost. A worked example explains the number and what to check next.

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.