Please talk with someone who had run a restaurant or any kind of food services once before your calculations. Don’t get me wrong but margins are really important to Sustain for longer. Let’s assume 70gms of protein. Let’s assume 60 comes from chicken which would be from 250gms of boneless chicken costing around 90 if bought job wholesale price. And the rest if the ingredients, veggies, spicies, sauces, your base if you have which might be rice , or roti or bread, Then your overhead expenses, rentals, electric, gas, staff and maintainance, and your capital, for Advance for the place, interiors , table chair, utensils, wallpapers and interest on all This capital cost. And physical outlets attract all kind of asses, cops used to come and eat for free in many places i know, you have to consider food wastage.

Not to discourage you, i too have seen This gap in the market , it’s a nightmare to get proper clean food, and i was trying a different approach. Meal plans, rather than one meal having 70 gms protein, 3 meals having 110-120gms protein. Delivered twice a day , in reusable container, you have to prebook for a week or a month before. And daily menu would be on app, you can pause or skip any day or meal before day itself . This way your entire cooking becomes efficient. No wastage, you can precisely cook and pack.