How do I calculate the margin on a brunch or buffet?
Picture this: you're running a Sunday brunch and watch one guest pile their plate high with smoked salmon while another barely touches the expensive items. How...
How do I calculate the margin on an all you can eat concept?
Most restaurant owners get burned by all-you-can-eat margins because they calculate them wrong. Unlike regular dining, you're not pricing individual dishes—you'...
How do I calculate the margin on a package with food and drinks combined?
67% of restaurants underestimate their true package costs by ignoring VAT differences between food and alcohol. Food carries 9% VAT while drinks get hit with 21...
How do I calculate the margin when selling combination dishes?
A €42.50 three-course menu with 39.5% food cost is bleeding money. Most restaurant owners know their individual dish costs, but combination menus create a blind...
How do I calculate the margin on a dish with multiple components?
Take Marco's Italian bistro, which thought their seafood risotto had a 70% margin until they discovered it was actually 52%. The culprit? They'd forgotten to ac...
How do I calculate if a premium ingredient still gives enough margin?
That €1.50 difference per portion could make or break your dish's profitability. You're eyeing those premium ingredients but wondering if your margins can handl...
How do I calculate if a cheaper ingredient improves my margin?
Ever noticed how that "cheaper" salmon actually costs you more per plate? You pay less per kilo, but after trim loss and waste, your food cost percentage goes u...
How do I calculate what happens when I replace an ingredient?
A chef swapped regular olive oil for extra virgin in their pasta dishes last month. The oil cost three times more, but at just 10ml per plate, how bad could it...
How do I calculate what happens if I make my portions smaller?
Monday morning inventory reveals your weekend steak costs spiraled again. Your chef's been generous with portions, but how much is each extra gram actually cost...
How do I calculate what happens if my purchasing costs increase by ten percent?
A 10% supplier price increase typically reduces restaurant profits by 3-5 times more than owners expect. Most operators underestimate how ingredient cost spikes...
How do I calculate the profit difference between two menu prices?
Ever wondered exactly how much extra profit that €4 price bump will actually put in your pocket? The profit difference between two menu prices shows you how muc...
How do I calculate how much loss I'm making with prices that are too low?
78% of restaurants that close within their first year had profitable customer counts but unprofitable pricing. You're busy every night, yet your bank account te...
How do I calculate the impact of lower food cost on my profit?
A 5% food cost reduction on €500,000 annual revenue adds €25,000 straight to your profit. Most restaurant owners know lower food costs help, but can't calculate...
How do I calculate the impact of a higher menu price on my profit?
A €3 price increase on your best-selling dish can add €1,100 to your annual profit. Most restaurant owners avoid raising prices because they fear customer backl...
How do I calculate how many dishes I need to sell per day?
Most restaurant owners operate blindly, hoping their busy nights will somehow translate to profit. But without knowing your exact break-even point, you're essen...
How do I calculate my restaurant's break-even point?
Your restaurant's break-even point is the exact number of covers needed to avoid losing money each month. Most owners operate without knowing this crucial figur...
How do I calculate how much revenue I need per month?
Picture this: it's Tuesday afternoon and you're staring at an empty dining room, wondering if you'll make enough this month to cover rent. Most restaurant owner...
How do I link my margins to my rent and labor costs?
It's Tuesday afternoon and you're staring at your bank account, wondering where all the money went. Your food cost looks decent at 30%, but somehow there's bare...
How do I determine a minimum margin to cover my fixed costs?
Most restaurant owners obsess over peak dinner service while their quiet Tuesday lunch slowly bleeds money. Your rent, insurance, and core staff wages don't car...
How do I determine my desired margin per dish?
Setting your dish margins is like tuning a guitar - get it wrong and the whole performance falls flat. Too low and you're bleeding money with every order, too h...
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