Newsletter
Not trend pieces. Not listicles. Not motivational framing around things that are actually just hard. The kind of writing that is useful only if you are actually running something — or about to.
No spam. One email per week. Unsubscribe at any time.
Every week: one piece of writing on something that actually matters in a food business. Food cost and menu economics. Cloud kitchen operations and platform dynamics. Food science applied to real ingredients and real kitchens. The decisions most founder content skips over because they are uncomfortable.
Topics covered
Food Cost & Menu Economics
The maths behind what you charge, what stays on the menu, and what kills a business slowly.
Cloud Kitchen & Platform Ops
How Swiggy, Zomato, and the aggregator model actually work — and how to build around them, not just on them.
Food Science in Real Kitchens
Applied, not theoretical. Why your sambar tastes different every time. Why your shelf-life estimates are wrong.
Building & Closing
The decisions that don't get written about: when to expand, when to stop, and what the numbers are actually telling you.
Where to follow
Substack
The Posdol Letter
The main newsletter. One long piece of writing per week. Recipes, food operations, and the science behind what we eat. This is the primary channel — everything else is downstream.
Subscribe on SubstackShorter format. Same principles.
Weekly posts on food business and operations. Operator perspective, not content-creator perspective. The kind of observations that don't fit a newsletter but are still worth saying.
Follow on LinkedInRecipes. Kitchen. Process.
The visual layer. Recipe process, kitchen details, the things that don't translate to text but are worth seeing. Posted when there is something worth posting — not on a content calendar.
Follow on InstagramRecipes & food ideas
Recipe cards, visual collections, and food reference boards. Useful if you want to save recipes for later or discover new ones. The more visual, browsable version of the cookbook.
Follow on PinterestFirst long read publishing soon.
Subscribe to the newsletter to receive it when it goes live. These are not frequent — only when there is something that genuinely needs more than 800 words.