How do I calculate my margins including VAT?
78% of restaurant failures stem from poor financial management - and margin miscalculations top that list. Most owners think they're profitable when they're act...
How do I calculate margin per category on my menu?
Margin per category reveals which sections of your menu actually make money. Most restaurant owners track total sales but completely miss that their dessert sec...
How do I conduct a portion control audit in my kitchen?
Portion control drives restaurant profitability. Many establishments lose money because portions exceed calculations, causing food costs to rise undetected. A s...
Why is food cost important for the future of your...
Food cost is the key to your restaurant's future. While some restaurants thrive year after year, others quietly vanish from the market—the difference often lies...
How can I use the numbers to plan my purchasing better?
Ordering food without data is like cooking blindfolded. Most restaurant owners rely on guesswork, creating costly inventory imbalances. Smart purchasing require...
How do I know if my snack menu is financially strong?
Your snack menu can either drive profits or quietly drain them. Most restaurant owners assume snacks are money-makers because they're small portions with simple...
How do I handle rounding menu prices?
Smart menu pricing rounding can save you thousands in lost profit each year. Most restaurant owners round to "nice" amounts without calculating the impact on th...
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 calculate how much loss I'm making with prices...
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...
What minimum margin do you need to keep a food business...
Most restaurants need at least 12% net margin to avoid slowly bleeding money. You might see packed dining rooms and think everything's fine, but without proper...
How do I calculate cost price when working with kilo prices?
Twenty years ago, most chefs tracked ingredient costs by invoice line items. Now, calculating with kilo prices cuts through the complexity and gives you direct...
What's the benefit of fixed food cost targets per category?
Most restaurant owners think they need to track every single dish's food cost individually. That's actually backwards - fixed targets per category give you way...
How can I identify my bestsellers in the numbers?
Only 20% of menu items typically generate 80% of restaurant revenue. Many restaurant owners know what's popular, but miss the exact figures. You can use sales d...
How do I know if I have too many ingredients in stock?
Excess inventory drains cash flow and creates waste. Restaurant owners often overbuy from fear of stockouts, but this hurts profitability more than shortages. Y...
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 convert my purchase invoices into cost prices...
A local bistro owner discovered their signature burger was losing €1.20 per plate after properly calculating ingredient costs from invoices. Most restaurant own...
How do I spot dishes that barely make a profit?
Most restaurants unknowingly serve their most popular dishes at near-zero profit. Your bestseller might be costing you €10,000+ per year. Here's how to find the...
How do I calculate the cost price of homemade bread?
Picture this: you're selling artisan bread at €15 per loaf, thinking you're making good profit, only to discover months later that each loaf actually costs you...
How do I calculate if a premium ingredient still gives...
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 know if my vegetarian dishes are profitable?
Vegetarian dishes are like icebergs - most of the cost hides beneath the surface. You remove the chicken and think you've cut expenses, but those cashews and or...
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