How do I link my cash register figures to my food cost?
Your cash register tracks revenue, but that's only half the story. You need to connect those sales figures to your actual ingredient costs to see which dishes t...
How do I calculate my average spend per guest?
Picture this: you're closing up after a busy Saturday night, but you can't tell if those packed tables actually translated to profitable sales. Your average spe...
How do I calculate my average margin for the whole day?
Your average margin for the whole day is like checking your wallet after a night out – you know you spent money, but do you know what you actually have left? Ma...
How do I calculate the margin on a package with both food and beverages?
Picture this: you're running a dinner special that includes a three-course meal, aperitif, wine, and coffee for €65. But calculating the margin isn't as straigh...
How do I calculate the cost price when a dish contains different VAT rates?
Picture this: your signature steak dinner includes a carefully selected wine pairing, but your food cost calculations seem off every month. Mixed VAT rates on c...
How do I handle different VAT rates in my menu?
While most businesses deal with a single VAT rate, restaurants juggle multiple rates that can make or break your profit calculations. Food items get taxed at 9%...
How do I calculate margin if I think excluding VAT?
Most restaurant owners make a critical error when calculating their margins - they include VAT in their numbers, creating a false sense of profitability. VAT is...
How do I calculate margin if I think in prices including VAT?
Most restaurant owners work with menu prices that include VAT since that's what customers see. But your actual margin calculations must use VAT-exclusive figure...
How do I calculate back from price including VAT to cost price?
Converting menu price to cost price accurately prevents costly miscalculations that can destroy your restaurant's profitability. Many entrepreneurs forget VAT i...
How do I calculate from price excluding VAT to price including VAT?
Converting VAT-exclusive prices to VAT-inclusive is like building a bridge between your cost calculations and what customers actually pay. Restaurant owners fre...
How do I process VAT in my selling prices as a food service entrepreneur?
Over 40% of restaurant owners miscalculate VAT in their pricing, directly impacting profit margins. Many food service entrepreneurs lose money unintentionally b...
How can I get more margin from my bestsellers with the same menu?
Restaurant De Keuken increased their weekly profit by €127 just by adjusting portion sizes on three bestsellers. Most owners chase new menu items while missing...
How can I implement small price increases while protecting my margin?
Are you watching your profits shrink while ingredient costs climb higher each month? Many restaurant owners delay price increases because they fear losing custo...
How do I communicate price increases without losing customers?
Every restaurant owner faces this moment - your costs have jumped 15% this quarter, but your menu prices haven't budged. You're bleeding money while worrying th...
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 keep up with higher purchasing costs?
Nearly 60% of restaurants fail to adjust menu prices within 6 months of supplier increases. This silent margin erosion happens gradually - you're earning less p...
How do I make sure my prices match your portion sizes?
Think of portion control like tuning an instrument – one small adjustment can make the difference between harmony and chaos. Many kitchens unknowingly serve ove...
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...
How do I make sure my prices are both attractive and profitable?
Some restaurants price dishes so low they lose money on every sale, while others set prices so high they drive customers away. Most restaurant owners rely on gu...
How do you choose between a round price and a psychological price?
Menu pricing directly impacts both your profit margins and customer perception of your restaurant. Most operators face the same dilemma: round prices (€25.00) v...
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