How do I make it visible how much profit is left per dish?
Here's something most restaurant owners won't admit: they have no clue what they actually make on each dish. Sure, you see the total revenue rolling in, but aft...
How do you explain to your team why we don't just always have certain products in stock?
Your team doesn't understand why you don't always have everything in stock. "Aren't we a restaurant?" you hear often. The reality is that inventory costs money...
How do I make clear that staff meals also affect food cost?
Staff meals are like a slow leak in your restaurant's financial plumbing. They seem insignificant day by day, but quietly drain hundreds of euros monthly from y...
How do I explain the difference between revenue and profit to my kitchen team?
Your kitchen team sees packed dining rooms but wonders why money's still tight. They're focused on revenue - what flows in - but miss the bigger picture of prof...
How do I use examples from our own menu to make food cost visible to the team?
Ever notice how your kitchen staff's eyes glaze over during food cost discussions? They see €8.50 in ingredient costs but can't connect that to your actual prof...
How do you explain why an extra handful of garnish per plate destroys your margin in the long run?
Think of your garnish portions like a leaky faucet - each extra gram drips money straight out of your profits. That innocent handful of parsley might look gener...
How can I show my team that food cost isn't 'an office problem' but a kitchen problem?
Kitchen staff who don't understand food cost waste 15-20% more ingredients than those who do. Food cost gets calculated in the office, but it's created in the k...
How do I help souschefs understand and track the food cost of their own section?
Souschefs who grasp their section's food costs make smarter decisions and actively contribute to profitability. Most head chefs share recipes but skip the finan...
How do I explain food cost to a young team with little hospitality experience?
67% of restaurant failures stem from poor cost control, yet most young kitchen staff have never seen a food cost calculation. Many think a dish is profitable if...
How do I clarify that it's not about 'giving less', but about 'the right portion'?
Right now, your kitchen team likely views portion control as penny-pinching disguised as management. But standardized portions aren't about reducing what guests...
How do you explain to your team why we need recipes not just for taste, but for money?
Last month, a chef told me he'd been making carbonara 'perfectly' for years - then we weighed his portions and found €3 cost variations per plate. Your team see...
How do I make it clear how much food cost difference one daily mistake makes on an annual basis?
Most restaurant owners think a 20-gram portion error won't hurt their bottom line. But that daily "harmless" mistake - an extra splash of olive oil, oversized m...
How can I show the impact of incorrect portion sizes on a dish's margin?
A chef serving 250 grams of steak instead of your calculated 200 grams might seem like generous hospitality, but it's actually costing you €1.20 per plate. Thes...
How do I explain to my team that a popular dish isn't automatically a good margin dish?
A popular dish can be a profit killer. Many teams focus on what guests love, but forget to look at what it brings in for the restaurant. You need to show your t...
How do you show that a dish with expensive ingredients can still be profitable?
Picture this: you're staring at a €12 steak and wondering if you've lost your mind. That price tag feels intimidating, but here's what matters - it's not the ab...
How do you show a chef that five grams extra per portion really costs money?
Picture this: your chef adds just five extra grams of butter to each plate, thinking it'll make guests happier. That tiny addition drains €1,872 from your profi...
How can I explain food cost to my team in euros per plate instead of percentages?
Your head chef just served 80 covers of beef tenderloin, but used 220-gram portions instead of the planned 180 grams. Tell him food cost jumped from 32% to 39%...
How do I explain food cost to my chefs without using complicated terms?
Picture this: your talented chef consistently adds an extra dollop of expensive sauce because it "looks better on the plate." Meanwhile, your food costs creep h...
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