What agreements can you make about reporting discounts...
I'll admit it - I used to think tracking every freebie was overkill until I saw my actual numbers. Discounts and complimentary items vanish from your calculatio...
What questions do you ask at the start of your day to...
Yesterday, a restaurant owner discovered his €32 steak brought in less profit than his €18 pasta. Most operators jump straight into ordering or staffing without...
What can you agree on today about who checks which...
At Restaurant De Gouden Lepel, they were losing €300 weekly until they assigned specific number-checking duties to each team member. Who does what, when and how...
Which routine helps you tackle one product with poor...
How many dishes on your menu are quietly draining profits while you focus on the obvious winners? Most restaurant owners spot underperforming dishes but never t...
How do I calculate the impact of a busy holiday on my...
Holidays turn your prime cost calculations upside down faster than you'd expect. Busy days like Valentine's Day or New Year's bring more revenue, but your food...
How do I calculate labor cost per dish when working with...
Calculating labor cost per dish reveals your true cost price beyond just ingredients. Most restaurant owners track food costs but overlook the personnel expense...
How do I set up a monthly purchasing analysis as a fixed...
The average restaurant wastes €4,560 annually through uncontrolled purchasing decisions. Your purchasing directly controls a competing platformggest expense aft...
How do I build a 10-minute daily food cost check-in into...
A 10-minute daily food cost check prevents monthly surprises. Most restaurant owners wait until month-end to review their numbers, missing crucial profit leaks....
What routine helps you adjust gradually during seasonal...
I used to panic every time seasonal price changes hit my restaurant. Tomatoes would jump 50% overnight, and I'd either shock customers with sudden price hikes o...
What agreements can you make about who reads the...
Having perfect food cost data means nothing if nobody acts on it. Most kitchens track everything but lack clear ownership over who analyzes the numbers and exec...
What can you automate or standardize in your purchasing...
Purchasing eats up time and money, yet many steps can be automated immediately. Standard orders and supplier comparisons represent small changes that deliver hu...
What simple agreement can you make with yourself about...
How many months has it been since you last checked if your menu prices still make sense? Supplier costs shift constantly, yet most restaurant owners treat their...
How do I adjust my food cost management when I...
A 180-seat restaurant in Amsterdam reduced their food cost per portion by €1.40 after hiring a temporary sous chef during their busy summer season. Extra wages...
How do I calculate labor cost per cover as a key metric?
Managing restaurant labor is like tuning a race car engine – you need the right balance of power and efficiency for every condition. Most operators know their t...
How do you ensure the handover between lunch and dinner...
While most kitchens pass basic inventory between shifts, the real difference lies in sharing actual numbers and critical observations. Too many lunch teams simp...
What should you record at the end of the week so next...
Picture this: it's Sunday evening, and you're facing Monday morning with either complete confidence or total dread about your restaurant's week ahead. The diffe...
How do I set a separate food cost target per season?
Here's something most restaurant owners won't admit: they're bleeding money during winter months without even knowing it. Tomatoes cost three times more in Janu...
What three questions do you ask yourself every Sunday...
Sunday planning separates successful restaurants from those constantly scrambling. Three focused questions about your upcoming week transform reactive managemen...
How do you create a list of risk products you want to...
Certain ingredients can wipe out your weekly profits faster than you'd imagine. Consider beef prices jumping 20% overnight, or your fish supplier switching to l...
How do I combine food cost and labor cost in one daily...
Picture this: your food costs look great at 28%, but you're still bleeding money. Most restaurant owners track ingredient expenses while ignoring that staff wag...
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