How do I calculate the long-term impact of discounts for regular customers?
I'll be honest - I used to hand out discounts to regulars like candy, thinking I was building loyalty. Turns out I was bleeding money for months without realizi...
How do I calculate what percentage I need to raise my prices to maintain the same margin?
Should you guess at price increases or calculate them precisely? Most restaurant owners estimate and end up losing profit. Here's the exact formula to determine...
How do I know if I should review my prices annually or more often?
Picture this: you're running a profitable restaurant, but three months later your margins have mysteriously shrunk. Many hospitality entrepreneurs review prices...
How do I calculate the impact of inflation on my existing prices in a year?
Inflation eats into your profit without you noticing. Your suppliers raise their prices, but you don't adjust your menu. After a year you're earning less on eac...
How do I recognize with numbers which products I should remove despite having a small group of fans?
Most restaurant owners think customer loyalty equals profitability, but the math often tells a different story. A dish beloved by just 5% of guests can drain 15...
How do I calculate what happens to my profit if I remove one underperforming product from the menu?
Studies show that 20% of menu items typically account for 80% of restaurant profits. Many entrepreneurs keep dishes on the menu 'because they've always been the...
How do I determine if I should test a new dish as a special before adding it to my permanent menu?
Every new dish sits somewhere between goldmine and money pit before you know which. Most restaurant owners skip the testing phase and add dishes straight to the...
How do I always have a cost calculation on hand for my best-selling items?
Most restaurants track every penny spent on marketing while completely ignoring the profitability of their biggest moneymakers. Your top 5 dishes drive 60-80% o...
How do you use simple calculations to quickly see if a new idea is viable?
Most restaurant owners think viability testing requires complex spreadsheets and weeks of analysis. That's completely wrong. Three basic numbers and 10 minutes...
How do I calculate whether rounding prices up or down has a big impact on my annual results?
Most restaurateurs think price rounding is just about clean numbers, but that mindset costs them thousands annually. You might round €24.73 down to €24.50 for s...
How do I handle price labels in a display case when products vary in weight and content?
Many restaurant owners believe pricing display case items with variable weights is impossible without losing money. That's not true. Smart labeling strategies a...
How do I calculate the difference in food cost between fixed portions and per-gram sales?
A restaurant serving 200-gram steaks at €18.50 switched to per-gram pricing and discovered their food costs swinging from 22% to 41% depending on portion size....
How do I choose whether to price products per unit, per weight, or per portion?
Most restaurant owners think all ingredient pricing methods work the same – they don't. Random switching between per unit, per weight, and per portion creates c...
How do I calculate the cost price of tasting menus or flight combinations (for example wine and bites)?
56% of fine dining restaurants underestimate their tasting menu costs by at least 15%. Each course combines multiple ingredients, garnishes, and specialty items...
How do I determine if a cooking workshop is mainly marketing or should also generate direct profit?
Picture this: you're running monthly cooking workshops, but you can't tell if they're actually helping your bottom line. Many restaurant owners organize these e...
How do I include prep time and cleanup in the price of cooking activities?
Most cooking workshop providers undercharge by 40-60% because they forget the hidden hours. You spend time on prep work, shopping, cleanup and washing up. Many...
How do I calculate margin on cooking workshops or tasting evenings where guests cook themselves?
Traditional restaurant margins focus solely on food costs, but cooking workshops demand an entirely different approach. You're selling ingredients, expertise, e...
How do I handle equipment rental plus food in one price?
During busy catering seasons, many operators bundle equipment rental with food costs into a single package price. This approach simplifies customer billing but...
How do I calculate the cost price of a meal when customers bring their own ingredients?
Customers who bring their own ingredients create a tricky pricing puzzle for restaurant operators. You're still providing service, facilities, and often additio...
How do I link my calculations to clear agreements with partners about margins and actions?
Margin disputes destroy partnerships faster than bad food destroys reviews. Entrepreneurs team up with caterers, suppliers, and other restaurants but skip the h...
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