First, see what it's costing you
Say you throw away or over-pour 2 litres a day at ₹60 a litre. That's ₹120 a day, or about ₹43,800 a year. Most owners don't notice because it never shows up as one big loss.
1. Use one measure for every cup
If one person pours 90 ml and another pours 130 ml, your chai costs change every hour. Give every counter the same ladle or a marked jug, and write the recipe on the wall: milk, water, tea, sugar for one cup and for a pot of ten.
2. Order by the day, not by habit
Most cafés order the same quantity every day, but Sunday isn't Monday. Look at how many cups you sold on each day of the last four weeks and order to match. Keep a small buffer, not a big one.
3. Boil smaller batches in slow hours
A big pot made at 3 pm often ends up in the drain at 5 pm. Between rushes, make smaller batches more often.
4. Store it right, first in, first out
- Keep packets and cans cold, below 5°C, from delivery to use.
- Put new milk behind old milk, and always open the oldest first.
- Don't leave milk near the stove or in the sun "for a minute".
5. Write down every litre thrown away
Note the quantity and the reason: spoiled, spilled, extra batch. After two weeks you'll see the pattern, and the fix is usually obvious, like one shift that always over-boils.
Rasoi counts the milk for you.
Set the recipe once. Every bill takes milk out of stock, wastage is recorded with a reason, and you get a low-stock alert and a supplier order list before you run out.