A trained pastry chef costs ₹25,000–40,000 per month. Food cost on house-made desserts runs 35–45%. Consistency depends entirely on who's working that shift. Most restaurants solve this by simply not offering desserts — or offering something forgettable.
Layer Co. is built around operational simplicity. We handle the production, portioning, and freezing. You handle the plating — which takes under 2 minutes and requires no training. The result: premium desserts on your menu at a fraction of the cost and zero of the complexity.
Every decision — portion size, tray format, thaw time — is made for kitchen efficiency, not for marketing appeal.
We don't oversell. If a product doesn't suit your menu or format, we'll tell you. Long-term partnerships require fit, not pressure.
Product development starts with food cost and menu price. Every SKU is designed to work at a minimum 65% gross margin for the restaurant.
Early partners get priority access to new SKUs, custom formats, and volume pricing. Get in touch.