How to choose a fixed day to implement price changes...
Random price adjustments don't make you more agile—they create expensive chaos. Your beef goes up Wednesday, fish Friday, salads the following Tuesday. Soon you...
How do you explain to your team which three numbers you...
Your team knows what to do, but do they know which numbers matter? Many kitchens run on gut feeling, while three simple numbers per week make the difference bet...
What's a simple way to find one product each week that...
How many euros slip through your kitchen's fingers each month on overpriced ingredients? Most restaurants never systematically examine alternatives or track pri...
How can you complete your daily figures check in a...
Most restaurant owners think daily figures tracking requires hours of spreadsheet work. That's completely wrong. You can monitor your kitchen's vital signs in j...
What routine helps you compare order lists from previous...
I'll admit something most chefs won't: I used to order ingredients based purely on gut instinct, burning cash on waste while customers walked away disappointed...
How do I use a simple notebook method as a temporary...
Over 60% of restaurants fail within the first year due to poor cost control. You don't need expensive software right away to get your food costs under control....
What questions do you ask yourself every evening before...
Picture this: you're locking up after another busy service, but have no clue whether today was actually profitable. Most restaurant owners walk out the door wit...
How do I set up automatic alerts when my food costs...
Most restaurants discover cost overruns weeks too late while smart operators catch price spikes within hours. Your supplier quietly raises beef prices by 15%, b...
How do I choose the right moment in the week to compare...
I'll admit it: I used to check my purchase-to-sales ratios whenever I felt like it. Random Tuesday afternoon? Sure. Busy Friday morning? Why not. This scattered...
How do I make a weekly cost price review a fixed habit...
Weekly cost price reviews keep your team focused on the numbers that matter. Most restaurants handle this sporadically, letting costly errors accumulate over ti...
What questions should you ask yourself when a dish is...
A popular dish that generates little profit is a silent profit killer. You think everything's running smoothly because customers keep ordering it, yet your marg...
What agreements can you make about how quickly supplier...
A restaurant owner in Amsterdam watched their beef supplier increase prices by 18% overnight, but didn't adjust menu prices for two months. They lost €1,200 on...
What simple questions do you ask yourself before buying...
I'll admit it - I've made some expensive mistakes ordering products I didn't fully understand. Too many restaurant owners jump into new purchases without asking...
How to build a short end-of-day ritual where you compare...
Most restaurant owners trust their gut over their data—and lose money because of it. You know exactly how tonight felt, but have no clue if you actually made pr...
What routine helps you give a clear yes or no every...
Every month, you need to know one thing: are we winning or losing? Most restaurant owners can sense if it felt busy, but gut feelings don't pay bills. A focused...
What simple rules do you want for using expensive...
Expensive ingredients like truffle, lobster or wagyu can destroy your profit margins faster than you'd think. Most kitchens operate without clear guidelines for...
What questions do you ask every location manager about...
Running multiple restaurant locations is like conducting an orchestra from backstage - you need each section to play their part perfectly without constant super...
How do I set up a monthly peer-review to benchmark my...
Monthly peer-reviews of your food costs reveal if you're hemorrhaging profit on outdated pricing while competitors adapt to market changes. Suppliers bump price...
How do I train my sous-chef to perform daily food cost...
Picture this: you're off-site for two days and return to find your food costs have jumped 4% because portions crept up without anyone noticing. Your sous-chef i...
What routine helps you compare your total food cost to...
Every month that passes without checking your food cost is money slipping through your fingers. Restaurant owners often assume they're hitting their 30% target,...
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