Meet the people behind Aamras House
Deepa RawatChef and co-owner
Lucy FernandesCo-owner, front of house and money
Bilal AnsariSous chef, runs the night kitchen
Aamras House serves home-style regional food at lunch and dinner to office workers, families and a regular crowd of retired teachers who take the corner table on Thursdays.
After nine, the dining room closes and the kitchen keeps going as Midnight Khichdi Co., a delivery brand for students and night-shift workers. Same stoves, different menu, different name.
Deepa cooks. Lucy counts. Bilal runs the night shift and has strong views on how much ghee is enough.
What was going wrong
Orders for the night brand came through two delivery apps on two tablets with two different chimes. The kitchen could not tell which dish belonged to which brand at a glance.
Stock was shared between the brands but counted as if it wasn’t, so paneer ran out on Saturday nights and went off on Mondays. Lucy wanted to know whether the night brand actually made money after ingredients.
“Two brands, one fridge. For a year I had no idea which of them was eating the other’s lunch.”
The workarounds that got them this far
- A tablet per delivery app
The kitchen learnt to hate two different chimes.
- A basic billing machine
Printed bills. Knew nothing about stock or the night brand.
- Weekly stock counts in a notebook
Accurate on Sunday, fiction by Wednesday.
Aamras House on Intersink
Lucy creates her User ID and adds Aamras Kitchens as the business. Each brand gets a channel with the Restaurant app, so orders and menus stay apart. A stores channel holds the shared stock, and the office channel holds payroll and accounts. Bilal gets the night brand; the day team gets the dining room.
The apps in this story
Restaurant POS with table orders, kitchen screens, menus and delivery apps.
Collect Google and on-site reviews, reply fast and show the best ones on your website.
Build your website and mobile app with pages, content, menus and widgets.
Sell products online with catalog, orders, payments and hyperlocal delivery.
Plan, schedule and measure posts on Instagram, Facebook, LinkedIn, X and YouTube.
Multi-warehouse inventory with batches, reorder points and stock transfers.
Vendors, purchase requests, orders and approvals that feed bills into Accounting.
Invoice your clients, track what they owe, record expenses and see profit.
People, attendance, leave, payroll and payslips for the company that owns this channel.
A day in their life, some months in
Deepa checks the recipe costs on the day’s specials before printing the menu.
Lunch service. Tables order from the QR menu, and tickets land on the kitchen screen.
Lucy approves a purchase order for paneer and vegetables, sized from what both brands used last week.
The dining room closes. Midnight Khichdi orders from both delivery apps arrive on one screen, and orders from its own site come through the Online Store.
Bilal logs wastage for the night. It counts against the right brand.
Lucy looks at each brand’s sales against its share of ingredients, and finally has an answer.
What is different now
In plain words, because this is an illustrative story and there are no real measurements behind it.
One screen for the delivery apps
Orders from both delivery apps arrive in one place, with one chime.
Stock counted in one place
Both brands draw from one set of stores, and wastage is logged by brand in each Restaurant app.
A direct line to night customers
The night brand has its own ordering site as well as the delivery apps.
Knowing which brand pays its way
Recipe costing and wastage by brand answer Lucy’s question.
What it would cost each month

| Channel and apps | Per month |
|---|---|
| Aamras HouseRestaurant Free + Reviews Free + Website & App Free | £0 |
| Midnight Khichdi Co.Restaurant Free + Online Store Free + Social Free | £0 |
| Aamras storesInventory Free + Purchasing Free | £0 |
| Aamras officeAccounting Free + Workforce Free | £0 |
| Subtotal, before VAT | £0 |
| UK VAT at 20% | £0 |
| Total per month | £0 |
What others could take from this
- Give each brand its own channel
Menus, reviews and customers stay separate even when the stoves do not.
- Keep the stores in the middle
A shared stores channel matches how the kitchen actually works.
- Measure before you cut
Lucy wanted to close the night brand. The numbers told her which dishes to cut instead.
Running a restaurant or a cloud kitchen?
Tables, delivery, menus and stock, one brand per channel.
Illustrative story: a composite of how an organisation like this can run on Intersink. Names and places are fictional.

















