How do I calculate the purchase price per portion for a...
How much does your diced onion or marinated protein really cost per portion? Most kitchens guess at mise-en-place costs, but every ingredient and every bit of p...
How do I calculate the discount with a minimum purchase...
Nearly 60% of restaurants overpay for ingredients because they don't properly calculate minimum purchase contract savings. Most food service operators sign thes...
How do I calculate the margin on a dish using...
Alternative fish species can save your margin when your main supplier runs out of stock or prices spike overnight. Each fish has different cost prices, cutting...
How do I calculate the cost price when I adjust a dish...
Most chefs wing it when swapping expensive ingredients, then wonder why their margins don't improve as expected. You're not just removing costs—you're often add...
How do I calculate the extra cooling costs when...
Managing fresh product delivery costs is like playing chess blindfolded if you can't see the cooling expenses. Many restaurant owners focus only on the supplier...
How do I calculate margin when I buy asparagus by the...
A single asparagus bundle can weigh anywhere from 350 to 650 grams - yet most kitchens price portions as if every bundle's identical. This guesswork costs resta...
How do I calculate the financial impact of excess...
Restaurants lose an average of 6.5% monthly on excess inventory through spoilage, interest costs, and storage expenses. Your cash gets trapped in ingredients si...
How do I calculate the cost price per portion when...
Most restaurant owners mess up fruit costing and bleed money without knowing it. You grab a 6-kilo crate of apples for €12, thinking you've got a deal. But what...
How do I calculate the margin on drinks I buy from a...
Drink margins shift dramatically based on your sourcing strategy. Direct importing slashes purchase prices by 40-60%, but hidden costs like customs, transport,...
How do I calculate the margin on a dish when using...
How much is that drizzle of premium olive oil actually costing you per plate? Most chefs eyeball expensive finishing oils without doing the math on portion cost...
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