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Business But Don't Know Where to Begin?
Master your finances with clear CAPEX and OPEX planning to avoid hidden costs and ensure high ROI from day one.
Get the numbers right before you sign the lease.
soft opening, first 30 days, and what to fix fast
breakeven, running costs, and the monthly number that makes it viable
whether your site, size and model actually fit the demand around it
what to sell, how many items, and what each should earn you
CAPEX and OPEX mapped properly, so hidden costs don't surface after you've committed
Sales are coming in. Where's the money going?
is this the ceiling? Most outlets are running at 60–70% of what the same kitchen could earn. We'll show you the gap.
nothing left over. Turnover isn't profit. Usually it's menu pricing and discount strategy working against you.
one root cause — you don't have visibility on your own numbers. Then the three states as a diagnostic:
Losing Money every month. We find the leak — food cost, wastage, pricing, platform commission
Everything we need to understand your business.
A private link where you share your menu, P&L, rent, staffing and salary details, plus your Zomato and Swiggy exports. All of it, or as much as you have.
We turn your numbers into clear answers.
We turn your numbers into clear answers. Before we speak, we run a complete diagnostic across your business to find where money is being made, lost, or left on the table.
Find exactly where the money is going.
Before we speak, we run a complete diagnostic across your business to find where money is being made, lost, or left on the table.
Turn insights into an action plan.
Within 48 hours, you receive a prioritised 30-day roadmap showing exactly what to fix, when to fix it, and the expected impact of each change.
Now we put the plan into action.
A second 60-minute session focused on implementation — what to do first, what comes next, and how to measure whether the changes are actually improving your numbers.
An Excel/Google Sheet where you plug in rent, staff, ingredient and utility costs and see your projected profit before you commit a rupee. Change one number and watch what it does to breakeven.
What to ask every equipment, packaging and ingredient supplier before signing — with a scoring sheet so you're comparing on the same terms, not on whoever pitched best.
Editable social templates, opening-offer structures and a launch week checklist — so your first fortnight isn't improvised.
Sent as soon as your session is booked — start filling them in before we talk.
Real stories from
aspiring entrepreneurs
who turned their café
dreams into reality.
You've decided to open, but the numbers, licences and sequencing are still a fog. We'll map the whole thing before you sign anything.
You want out of the job, not into a loss. We'll show you what running a restaurant actually demands — time, money and involvement — before
Data-backed growth. Focus on site selection and cost optimization to maximize your returns.
Sales are happening, the bank balance isn't moving. We find the leak — food cost, pricing, commission or staffing — and fix the biggest one first.
Turnover looks healthy but nothing reaches you. Usually it's menu pricing and discounting working against each other.
One outlet running well and no idea what's next. We'll show you the ceiling of your current setup and what it takes to move past it.
I built and scaled my own restaurant brand to 48 cities before starting Shadow Eats. Every mistake I'll help you avoid is one I've already paid for. These sessions cover what actually determines whether a restaurant makes money — pricing, menu size, location economics and cost control. Practical answers from someone who's run the kitchen, not just studied it.
We take 7 sessions
Both calls are run personally By
so the number is capped.
Current wait: about 10 days
06 / 00 Slots Available
Stop Planning
For owners already running. We review your actual P&L, menu costing and Zomato/Swiggy data, find where the money is leaking, and hand you a prioritised 30-day recovery plan.
For owners opening their first restaurant. Two 60-minute calls covering location, format, investment, menu and unit economics — plus a written roadmap and full cost sheet before you sign a lease or spend on setup.
If after the first call you don't think it's worth continuing, we'll refund it"
Trusted By
Because most first-time owners spend ₹15–30 lakh on setup, and the expensive mistakes get locked in during planning — wrong location, wrong size, wrong menu, wrong pricing. This is the cheapest part of the project and the one that determines whether the rest works. I haven't finalised anything yet. Is it too early? That's the ideal time. Once you've signed a lease or bought equipment, most of the big decisions are already made and we're just managing consequences.
Shadow Eats engineers menus, pricing and delivery listings for Indian restaurants — plus virtual brand launches, design and performance marketing. Same kitchen, more profit.
