How do I calculate the purchase price of a semi-finished product that I process further?
Your semi-finished products cost 40-70% more than you think after processing. That €3.50 pre-baked pizza actually costs €5.75 once you add energy, labor, and ex...
How do I calculate my margin if the purchase price per kilo rises but I reduce the portion size?
Managing food costs is like walking a tightrope - you need perfect balance between rising ingredient prices on one side and customer satisfaction on the other....
How do I calculate the purchase price of a charcuterie product that I serve per 100 grams?
Nearly 70% of restaurants underestimate their true charcuterie costs by ignoring cutting waste. You buy whole sausages or hams but serve precise portions. Prope...
How do I calculate the margin on a high-fluctuation ingredient like truffle or foie gras?
A single truffle delivery can swing from €800 to €1,400 per kilo between Tuesday and Thursday. Most restaurants still price their truffle risotto at €45 regardl...
How do I calculate the cost price when I buy an ingredient by weight but serve it per piece?
Here's my confession: I used to guess tomato costs and lost €1,300 yearly without realizing it. You buy them per kilo but serve per piece, so how do you nail th...
How do I calculate margin when I buy asparagus by the bundle but serve it by portion?
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 purchase price per portion when buying lettuce by head versus pre-cut?
Here's what most kitchen managers get wrong: they compare lettuce prices without factoring in the hidden costs. Whole heads look cheaper on paper, but trimming...
How do I calculate the trim loss of broccoli or cauliflower per kilo purchased?
A restaurant owner recently discovered they were losing €2,400 annually on just one broccoli dish because they ignored trim loss calculations. Broccoli and caul...
How do I calculate potato trim loss per kilo?
Proper potato trim loss calculations can prevent your food costs from spiraling 25% higher than expected. Most kitchens price dishes using purchase weight, igno...
How do I calculate the purchase price per net weight after peeling and trimming loss?
Peeling and trimming loss transforms your ingredient costs from what you pay to what you actually use. That whole salmon at €18/kg? It'll cost you €32/kg once f...
How do I calculate weight loss when cleaning and preparing vegetables?
Most chefs think they know their vegetable costs - but they're calculating with phantom savings. That €1.20 onion actually runs you €1.35 per usable kilo after...
How do I calculate the cost price of oysters per portion including preparation and presentation?
Oyster pricing involves far more than what you pay your supplier. You've got prep time for shucking, presentation elements like ice and garnishes, plus inevitab...
How do I calculate the purchase price per portion for shellfish with shell versus without shell?
Shellfish with shell costs less per kilo, but you're paying for weight you throw away. Many restaurant owners forget to factor in shell loss, which means their...
How do I calculate margins when processing a whole animal nose-to-tail style?
Nose-to-tail cooking is like buying a house and only using the living room - you're paying for everything but ignoring most of its value. Many kitchens account...
How do I calculate the purchase price of beef per portion when buying a whole quarter?
Most restaurant owners think buying a whole quarter of beef saves money, but that's often not true. You'll pay more per portion than expected because of cutting...
How do I calculate the cost price of chicken per portion when buying whole chickens?
Most chefs assume whole chickens save money compared to chicken breast - but the math often proves otherwise. Once you factor in bones, skin, and trimming waste...
How do I calculate the purchase price of fish per portion including trim loss?
Nearly 70% of restaurants underestimate their actual fish costs by ignoring trim loss calculations. You buy salmon at €18 per kilo, but after removing heads, bo...
How do I calculate the purchase price of cheese per portion if I buy by the block?
Too many restaurant owners buy cheese by the block but have no clue what each portion actually costs them. That €15 block might seem reasonable until you realiz...
How do I calculate the purchase price of milk per liter if I buy it by the carton?
Picture this: you're calculating recipe costs but your supplier invoices show carton prices while your recipes call for liters. Converting carton prices to per-...
How do I calculate my margin if egg purchase prices double due to bird flu?
While most restaurants track their margins monthly, bird flu outbreaks force you to recalculate weekly. Egg prices can double overnight, turning profitable dish...
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