What is theoretical food cost?
Your theoretical food cost assumes perfect execution every single time. It's the ingredient cost from your recipe with zero waste, trim loss, or portion errors....
How do I check if my kitchen is running better financially than last year?
Most restaurant owners celebrate higher revenue while their profits quietly disappear. You're comparing last year's numbers, but are you looking at the right on...
How do I check if my actual food cost is higher than my theoretical food cost?
You're staring at last month's numbers and something doesn't add up. Your recipes are spot-on, ingredient costs calculated to the cent, yet you're hemorrhaging...
How do I check if my staff is sticking to portion sizes?
Every Monday morning, walk into your kitchen and weigh three random plates. If your chef serves 250 grams of steak instead of your budgeted 200 grams, you're bl...
How do I check if my food waste stays under control?
Are you throwing away more money than you realize every single day? Most restaurant owners know they have food waste but have no clue about the actual numbers....
How do I check if my inventory is leaking in the kitchen?
Picture this: you're reviewing last month's P&L and your food costs are 6% higher than expected, but you can't figure out why. Your sales were strong, your menu...
How do I check if my purchases match my revenue?
Checking if your purchases match revenue is like balancing a checkbook – except the stakes are your restaurant's survival. Most owners watch their sales religio...
How do I check if I have dishes with negative margins?
Most restaurants unknowingly serve dishes that lose money with every single order. Your salmon salad might look profitable at €16.50, but if ingredients cost €1...
How do I check if my menu prices still fit my target audience?
Restaurants with perfectly calibrated prices thrive while others struggle to fill seats or turn a profit. The difference? Smart operators regularly audit their...
How do I check if my food cost matches my target?
Over 60% of restaurant owners can't tell you their actual food cost percentage within 3 points of accuracy. They're flying blind on their most controllable expe...
How do I check if my selling prices really cover my costs?
Great restaurants price their dishes based on cold, hard numbers while struggling ones rely on guesswork and competitor watching. The difference between these a...
How do I calculate the margin on a high tea or high wine?
You're losing money on high tea without realizing it. Most restaurant owners price these experiences like regular dishes, but you're actually selling a complete...
How do I calculate the margin on a tasting menu?
Most chefs think tasting menus are automatically profitable because of the premium pricing - but that's a costly mistake. Multiple courses with different cost s...
How do I calculate the margin on seasonal dishes?
It's Monday morning and your asparagus just jumped from €4 to €8 per kilo overnight. Your weekend special that was printing money last week might now be losing...
How do I calculate the margin on off-menu specials?
Picture this: your head chef creates an amazing truffle pasta special, prices it at €28, and sells 40 portions. Sounds like a win until you realize each plate c...
How do I calculate the margin on kids menus?
Your kids menu might be bleeding money without you realizing it. Most restaurants miscalculate because they forget to account for smaller portions, bundled drin...
How do I calculate the margin on a dish of the day?
Your Tuesday special with salmon costs €7.20 in ingredients and sells for €24.50—but are you actually making money? Most restaurant owners guess at their margin...
How do I calculate my margin when a delivery platform takes commission?
Most restaurant owners don't realize they're losing money on every delivery order. You calculate margins based on your regular prices, but forget that Uber Eats...
How do I calculate the margin on takeaway meals?
Are you actually making money on that €15 pasta you just sent out for delivery? Most restaurant owners think they know, but takeaway margins work differently th...
How do I calculate the margin on delivery meals?
Picture this: your pasta carbonara sells for €19.50 in-house with a 75% margin, but the same dish delivered nets you barely 36%. Delivery orders carry hidden co...
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