The painCommissions eat the marginAggregator fees plus GST on commission, forced discounts and ad spend leave little on each order.
Bhuk answerYour own address and 0% commissionEvery kitchen gets bhuk.in/yourname. Orders from it carry no fee; the dashboard shows exact profit per order by source.
The painNo channel-wise profit visibilityOperators know revenue by channel but not what is left after packaging, delivery, tax and fees.
Bhuk answerMargin meterA live waterfall from price to profit on each order, with a comparison against the same order at aggregator rates.
The painFood cost leaks unnoticedWithout weekly tracking, over-portioning and wastage stay hidden until the month closes.
Bhuk answerWeekly food-cost trackerRecipe cost per dish. Log this week's real cost; Bhuk flags the drift and suggests a price or portion fix.
The painRatings punish the kitchen for delivery faultsLate riders and spilled bags drag down food ratings.
Bhuk answerRating shieldCustomers rate food and delivery apart. Delivery issues never touch the dish's rating.
The painRush hours break the kitchenToo many orders at once means long waits, cold food and bad reviews.
Bhuk answerKitchen load throttleETAs stretch and new orders pause automatically when the queue passes the limits you set.
The painMenus not built for travelSome dishes arrive soggy or cold.
Bhuk answerTravels-well scoreEach dish gets a score from ratings and "arrived cold" flags, with packaging and recipe prompts.
The painWaste and uneven demandCooking without a forecast means surplus on slow days and stockouts on busy ones.
Bhuk answerBatches, surplus deals and the prep forecastHome chefs open pre-order batches. Cloud kitchens get tomorrow's prep suggestion and last-hour surplus deals.
The painOne-brand riskA single brand has to carry the whole kitchen's fixed costs.
Bhuk answerMulti-brand storefrontsRun several virtual brands from one stove: one menu screen, one KDS, separate addresses and listings.
The painOrders scattered across appsSwiggy, Zomato, phone and walk-in orders live on different tablets, so nobody sees the whole day.
Bhuk answerOne POS and one kitchen displayRing up every channel at one counter; every order reaches the same kitchen display, split by station, with timers that turn red.
The painNobody knows the real profitFood cost, wastage, app commissions, rent and salaries are tracked in different notebooks, if at all.
Bhuk answerInventory and the profit statementRecipes take stock off the shelf as orders are accepted, wastage and counts are logged, expenses are added once, and the profit statement shows food cost %, prime cost % and break-even orders a day.
The painGrowing means starting againA second kitchen or a new brand means typing the whole menu again.
Bhuk answerClone and outletsCopy a menu or a whole kitchen into a new brand in one click, and run several kitchens under one brand with orders sent to the nearest.
The painCustomer acquisition never endsAggregators own the customer. Every repeat order is paid for again.
Bhuk answerRepeat club and one-tap reorderYour own points, meal plans and reorder from the customer's Bhuk account bring people back to your address.
Feast
Ghar
Slice
Smash
Wok
Meetha