How do I calculate the margin on takeaway meals?
Are you actually making money on that €15 pasta you just sent out for delivery? Most restaurant owners think they know, but takeaway margins work differently th...
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 can I see which day parts earn me the most?
Ever wonder if your busiest hours actually bring in the most profit? Your lunch might generate 40% of revenue with half the staff, while dinner brings crowds bu...
How do I calculate food cost when working with...
A single carbonara dish uses 2 eggs from a 30-piece tray, but how do you calculate the exact cost per portion? Individual items like eggs, onions, and peppers r...
How can I use the numbers to review my opening hours?
Are you losing money during certain hours without realizing it? Many restaurant owners set opening hours based on tradition or guesswork. But analyzing your hou...
What is a realistic gross profit margin for a small...
Most restaurant owners think 50% gross profit margin sounds decent - it's not. Small restaurants need 60-70% gross margin to survive, yet many operate at danger...
What food cost should I maintain for main courses?
Most restaurant owners think they know their main course food costs, but they're usually wrong by 5-10%. This miscalculation can drain thousands from your annua...
How do I calculate back from price including VAT to cost...
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 determine the price of a daily soup?
Daily soup pricing can make or break your profit margins. Many kitchens underestimate costs by forgetting cream, herbs, and garnishes. You'll discover how to ca...
How do I calculate cost price when working with liters?
Most restaurants struggle with liquid cost calculations because they purchase by the liter but serve by the portion. Converting from bulk liquid purchases to in...
How do I see which dishes make the most profit?
Most restaurant owners think their bestsellers are their biggest moneymakers. They're usually wrong. A dish that flies off the menu can drain your profits while...
How do I calculate an average purchase price when prices...
Ingredient costs bounce around more than a pinball these days. Your beef supplier charges €8/kg one week, then €9.50 the next. You need one solid average price...
How do I include waste in my food cost?
How much money are you throwing in the bin each week without even realizing it? Most restaurant owners track their food purchases religiously but completely ign...
How can you decide which dishes to keep based on numbers?
Which dishes keep your business profitable and which ones cost you money? Many restaurant owners cling to popular dishes that secretly drain profits. Smart oper...
What's the difference between margin in euros and margin...
A pasta dish with 85% margin might actually lose you money compared to a steak with 60% margin. Euro margins show absolute profit per plate, while percentage ma...
How do you choose between a round price and a...
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...
What's the difference between gross margin and net margin?
Your restaurant could be bleeding money even with perfect ingredient costs. Gross margin shows profit after direct costs like ingredients, while net margin reve...
How do I make my restaurant future-proof with better...
83% of restaurants that survive economic downturns have food costs below 32%. Most restaurant owners chase higher revenue while their margins slowly erode. Stro...
How do I calculate profit margin per dish?
What's the real money-maker on your menu? The profit margin per dish reveals exactly how many euros you keep after deducting ingredient costs. This figure matte...
How can I organize my menu based on profitability?
A local bistro increased their monthly profit by €3,200 simply by moving their lamb shank from the bottom of page two to the top right corner. Most restaurants...
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