The Posdol Blog
POSDOL came from this idea: a pinch of salt and a dash of lime are what make all the difference to any dish. Not the protein, not the technique — the small things. This blog is about those small things. The specific version, for people who are actually building something in food.
A chef at IHM taught me a ratio I have never forgotten. Four parts spinach, two parts coriander, one part mint, half a part green chilli. Not a recipe. A ratio. Which means it works at any scale, any quantity, any day. The palak aloo built on that ratio — with the story behind it.
Most early-stage operators review financials monthly. By the time the bank account tells the story, the window to correct it is already closed. What daily P&L tracking actually looks like in a small kitchen.
The same meal, two different bodies, two different outcomes. Preventive genomics is making personalised nutrition specific enough to be useful. What we actually know — and what we do not.
Fast food chains achieve their cost structure through volume. Full-service restaurants justify their margins through experience. A small, independent QSR has access to neither advantage. This is a structural problem.
Some recipes teach technique. Some teach patience. This one teaches both. The correct quantity of ghee in sambar is always slightly more than you think it should be.
Eight items. The temptation to expand the menu after the first few weeks is real and almost always wrong. Expansion before the core menu is operationally solid is where most QSR concepts begin unravelling.
100% platform dependency means 100% exposure to policy changes, commission adjustments, and algorithm shifts. No direct customer relationship. This is the structural weakness that is difficult to resolve.
What this blog covers
Every post falls into one of these five areas. The writing comes from operator experience, not from reading about it.
Recipes
Real recipes. With the memory behind them, the technique that matters, and the ratio worth memorising.
Operator Reality
Cloud kitchen economics, menu engineering, vendor management, kitchen systems, P&L. The specific, not the general.
Food Science
Applied nutrition, ingredient function, nutrigenomics. What food does in the body, explained by someone who cooks it.
Building & Closing
Yellow Door, Seoul Sandwich, what the work taught. The decisions that most founder content skips over.
The Long Game
Personal systems, health as operations, the pattern-finding approach to building things. The philosophy behind the work.
Get it in your inbox
Recipes, food operations, and the science of what we eat. For the person building something, not the person reading about building something.
Also on:
Working on a food business?
I will tell you honestly whether there is something here that is useful to you.