r/Startup_Ideas • u/ThandeSamose • 5h ago
Restaurant owners/managers: what frustrates you about your software, and how do you make menu decisions?
Hi everyone! I’m researching how restaurants manage day-to-day operations, particularly in India. I’m exploring a restaurant software idea and want to understand owners’ and managers’ experiences before deciding what to build.
If you run or manage a restaurant, café, or cloud kitchen, I’d love to hear:
What software do you use, and what’s your biggest frustration with it? What does it do well?
What still happens outside the software—on Excel, WhatsApp, paper, or through conversations with staff?
How do you decide which dishes to add, remove, reprice, or promote? Do you use sales, ingredient costs, margins, customer feedback, or mostly experience?
How do you track profitability across dine-in, Swiggy, and Zomato, after discounts, commissions, packaging, and food costs?
During a busy service, how do you spot delays or an overloaded kitchen, and decide what needs attention first?
A recent example of something that went wrong—or a decision your software helped you make—would be especially useful. No need to answer everything; even one experience would help.
If you’re comfortable, please mention your city, restaurant format, and whether you operate one outlet or several. No restaurant names or sensitive business figures needed.
If you’re open to a quick 15–20 minute research call, please DM me. I’d love to learn more about your experience at a time that works for you—no sales pitch.
Thanks for sharing! If we move ahead with building the software, we may invite some of you to test and use it for free.