How do I make calculating food costs quick and routine...
Last month, a chef told me he discovered his signature pasta was losing €2.40 per plate. He'd been estimating costs instead of calculating them properly. With s...
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 know if my food cost is still within the norm?
Mark's Caesar salad was bleeding €73 per week without him noticing. At 44% food cost, this popular dish was quietly eating into his bistro's profits while he fo...
What is a normal food cost for a bistro?
You're running a popular bistro with decent foot traffic, but somehow the numbers don't add up at month's end. The likely culprit? Most bistro owners wing their...
What is portion control in a restaurant and why does it...
Your margin bleeds through every oversized portion that leaves your kitchen. A chef serving 250 grams of steak instead of your calculated 200 grams costs you €2...
How do I check if my menu prices still fit my target...
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 calculate the impact of a supplier price increase?
Supplier price increases can wipe out your profit margin overnight. Most restaurant owners underestimate the real damage and react too slowly. Here's how to cal...
What's a good margin on appetizers?
Most restaurant owners think appetizers are automatic money-makers, but I've watched countless operations struggle with 30% margins on items that should hit 70%...
What food cost should I maintain for appetizers?
Your appetizer food costs are bleeding profits if you're treating them like miniature main courses. Most successful restaurants target 20-30% food cost on appet...
How do I calculate cost price when producing in bulk?
Picture this: you're scaling up your signature soup recipe from 10 portions to 50, expecting huge savings. But the numbers don't add up the way you thought they...
How do I know if I should simplify my menu to make more...
Most restaurant owners think bigger menus attract more customers. But extensive menus actually drain profits through inflated inventory costs, increased waste,...
How do I know if I'm losing money on certain promotions...
Promotions can make your restaurant busier while secretly bleeding your profits dry. Most restaurant owners discover they've been losing money on discounts only...
How do I determine the right price for a new dish?
Restaurant owners who guess at menu pricing lose an average of 12% profit per dish. Setting the right price makes the difference between a thriving business and...
How do I calculate the average food cost of all dishes?
A pizzeria owner I know tracked every dish cost religiously but couldn't figure out why profits stayed flat despite busy nights. The missing piece? His menu's w...
How do I calculate the cost price of homemade soft...
Homemade soft drinks seem cheap, but the real cost price often disappoints. While many hospitality entrepreneurs think making their own beverages saves money, t...
How can I see which dish category contributes most to my...
Each dish category on your menu generates vastly different profit margins. Your pizzas might drive 60% of revenue, but your pasta dishes could be delivering sig...
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 can I use numbers to make food waste discussable?
Transform kitchen waste from an uncomfortable topic into productive team discussions using simple tracking numbers. Most kitchen teams avoid waste conversations...
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 what happens when I replace an...
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...
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