How do I calculate the total cost price including delivery costs and supplier surcharges?
Every three months, restaurant owners discover their food costs are 20% higher than expected. You're calculating with invoice prices, but delivery fees, surchar...
How do I choose between buying directly from producers or staying with a wholesaler?
Nearly 73% of successful restaurants use a hybrid purchasing approach, combining direct sourcing with wholesale buying to optimize both costs and operations. Mo...
How do I assess supplier offers or surplus stock on margin versus spoilage risk?
Here's what most kitchen managers discover too late: that amazing supplier deal turned into expensive waste because they skipped the break-even math. You need t...
How do I make sure my suppliers understand that I manage food costs tightly?
Building supplier relationships is like training a dog - they respond to clear signals and consistent behavior. Suppliers who know you track costs tightly bring...
How can you discuss where there's room for better prices based on purchasing figures?
Are you leaving money on the table with your current menu pricing? Most restaurant owners track total purchasing costs but overlook the detailed analysis needed...
How do I calculate what happens if I switch to a slightly cheaper alternative product?
Most restaurant owners think switching to cheaper ingredients automatically saves money. But that's not always true - sometimes you'll actually spend more due t...
How do I know if I'm too dependent on one supplier for important seasonal products?
Dependence on a single supplier for seasonal products can shut down your kitchen and destroy your margins. Think asparagus in May, oysters in December, or straw...
How do I compare two suppliers on quality, price and impact on my food cost?
Your supplier choice directly impacts your food cost and bottom line every single day. Most restaurant owners focus solely on price, overlooking quality variati...
How do I record price agreements so I can link them to my food cost calculation later?
87% of restaurants lose money on food costs because they don't track supplier price changes systematically. Without a proper system, you'll forget what you agre...
How do I handle suppliers who charge unexpectedly higher prices during peak season?
I'll be honest - nothing stings quite like opening that supplier invoice and seeing prices jump 40% overnight during peak season. Your asparagus costs suddenly...
How do I determine if an exclusivity deal with a supplier is financially worthwhile?
An exclusivity deal with a supplier is like putting all your eggs in one basket – it can save you money, but drop that basket and you're scrambled. Many restaur...
How do I calculate the effect of a volume discount on my food cost and selling price?
Think of volume discounts like buying in bulk at a warehouse store - the bigger cart often means better deals, but only if you'll actually use everything before...
How do I evaluate supplier quotes based on food cost instead of just price per kilo?
The cheapest supplier per kilo rarely translates to the lowest dish cost. Trim loss, quality variations, and processing requirements determine your real expense...
How do I choose between one main supplier or multiple smaller suppliers for seasonal products?
A high-end restaurant in Amsterdam switched from four suppliers to one main supplier and immediately saved €1,800 monthly—but lost access to premium seasonal tr...
How do I negotiate with suppliers about seasonal prices without losing my margin target?
Why do seasonal price swings always catch restaurant owners off guard? Tomatoes jump from €2.50 to €7.50 per kilo overnight, yet your menu price can't change th...
How do I compare different actions based on margin and risk?
Smart restaurant owners compare actions systematically using margin and risk analysis instead of gut feelings. Every choice affects your profits and brings unce...
How do I measure the impact of a promotional period on my total monthly result?
Promotions boost revenue but can hurt profit margins. Many restaurant owners see higher sales during discounts but overlook the margin impact. Learn how to calc...
How do I use numbers to determine if I should sell daily menus or only individual dishes?
Are daily menus actually killing your restaurant's profit margins? They look attractive because you'll push higher volumes and speed up ordering. But most opera...
How do I calculate if a corporate lunch offer for groups is financially healthy?
Last month, a restaurant owner told me they served 40 corporate lunches at €30 per head and wondered why they barely broke even. Many restaurants offer group pa...
How do I prevent continuing with an action that once worked but now damages my margin?
Last quarter's winning strategy might be this quarter's profit killer. That salmon special that boosted margins 5% last summer? It could be draining 10% from yo...
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