How do I know if a food happy hour is as smart as a drink happy hour?
While drink happy hours practically print money, food happy hours can drain your profits if you're not careful. Most restaurants jump into food discounts withou...
How do I calculate what happens to my food cost if I let children eat for free?
Letting children eat for free appears generous and family-friendly, yet it silently inflates your food cost percentage. But charging full price might drive fami...
How do I keep track of actions per period so I don't do too much at once?
Three months into running your first restaurant, you'll discover that stacking promotions feels like juggling flaming torches blindfolded. Most hospitality entr...
How do I determine which items to include in a bundle to optimize total margin?
Most restaurant owners lose money on bundles because they skip the math. They think bundling three popular items with a small discount automatically creates pro...
How do I calculate the cost price of a charcuterie board or tasting platter for multiple people?
Restaurant owners lose an average of 15% profit on shared plates by miscalculating costs. Most count the cheese and cured meats but skip crackers, garnishes, an...
How can I see which promotions generate high revenue but low margins?
High revenue doesn't always mean high profit. While promotions and seasonal offers appear to boost business, they often squeeze margins dangerously thin. A pack...
How do I prevent platforms and discount campaigns from destroying my menu's finances?
Platforms like Deliveroo and Uber Eats take 15-30% commission on your order value. Add discount campaigns eating another 10-20% of your margin, and you're gener...
How do I determine the minimum price for a menu deal so it stays profitable?
Over 60% of restaurants lose money on their menu deals because they skip proper cost calculations. Most create attractive offers without knowing their true expe...
How do I calculate the impact of a discount promotion on my daily revenue and margin?
Ever wondered why your discount promotion brought more customers but left you with less money in the bank? Most restaurant owners focus on the revenue boost but...
How do I keep control of food cost when guests can freely choose combinations within a deal?
Free-choice deals create unpredictable food costs that can destroy your margins overnight. Your €35 three-course deal might cost you €8 or €15 depending on what...
How do I calculate the average food cost of a combo deal like burger plus fries plus drink?
Last month, a pizzeria owner discovered his €14.95 combo deal was actually costing him €6.20 in ingredients – a devastating 41% food cost. Unlike single dishes,...
How do I choose which dishes to include or exclude from a promotion or bundle?
Every month, restaurants lose thousands on poorly planned promotions. The difference between profit and loss? Choosing dishes with low food costs and high appea...
How do I calculate if a buy-one-get-one promotion on main courses is still profitable?
A buy-one-get-one promotion can wipe out your entire profit if you don't calculate correctly. Many entrepreneurs think they still make profit at 50% discount, b...
How do I know if a discounted lunch offer still protects my margin enough?
Your lunch discount could be bleeding money even with packed tables. Most restaurant owners assume higher sales volume automatically compensates for lower price...
How do I calculate the margin of a three-course menu deal compared to à la carte sales?
Nearly 73% of restaurants offer fixed-price menu deals, yet most can't accurately compare their profitability to à la carte sales. Menu deals might seem less pr...
How do I calculate the actual cost price of an unlimited tapas or shared dining format?
Picture this: you launch an unlimited tapas concept at €32.50 per person, thinking you've cracked the profitability code. But after three weeks, you're hemorrha...
How do I know if my all you can eat or unlimited concept is financially viable?
A sushi restaurant owner watched his dream concept drain €15,000 in three months because guests consumed twice what he'd calculated. All-you-can-eat ventures ca...
How do I calculate what happens to my margin if I sell specials exclusively through delivery?
Here's something that shocked me: delivery specials can cut your margins by 40% even when they seem profitable. Platform fees, packaging costs and reduced price...
How can you decide based on numbers whether to repeat a special next year?
Are you throwing money away on seasonal specials that look profitable but aren't? Most restaurants run the same pumpkin risotto or asparagus dish every year wit...
How do I assess whether a seasonal menu works financially as a whole, not just per dish?
A seasonal menu sounds fantastic, but you can lose your entire summer with it. Most restaurants obsess over individual dish costs but completely ignore the bigg...
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