How do I calculate the margin on a dish including energy...
Why do so many restaurant owners think they're profitable when they're actually losing money on every plate? Most entrepreneurs forget crucial cost items like e...
What are the most common portion errors in a restaurant...
Every oversized portion directly cuts into your bottom line. A chef serving 250 grams of steak instead of your budgeted 200 grams costs €2.40 per portion. At 50...
How do I recognize from my numbers that I'm selling too...
I'll admit something most restaurant owners discover the hard way. Your sales are climbing, but profit margins keep shrinking. The culprit? You're unknowingly p...
How can I use the numbers to make my menu smaller or larger?
Most restaurant owners think menu decisions come from gut feeling. Reality check: your kitchen numbers reveal exactly which dishes make money and which ones dra...
How do I calculate my weekly food cost based on...
Most restaurant owners can't explain why their food costs spike unexpectedly from week to week. They track purchases religiously but ignore inventory changes en...
What's the risk if you don't link your inventory to your...
Nearly 70% of restaurants lose money daily through inventory gaps they can't see. Most owners count their stock but never connect it to actual sales data. Money...
How do I check if my actual food cost is higher than my...
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 make sure I'm not late with price increases?
Most restaurant owners think they can delay price increases until next season's menu. That's a costly myth. Your beef supplier bumps prices 15% in March, but yo...
How do I make sure my prices match my concept and margins?
Are you confident your menu prices actually generate profit, or are you just hoping they do? Too many restaurant owners set prices based on gut feeling, then wo...
What is a portion card and how do I use it in my daily...
87% of restaurants struggle with inconsistent food costs because they don't use portion cards. A portion card acts as your blueprint for consistent portions and...
How do I recognize from my numbers that my staff is...
I'll admit it - discovering staff eating off the books was one of my most uncomfortable realizations as a restaurant owner. Your POS system won't flag this issu...
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