What happens when you don't set minimum margins per dish?
Restaurants without minimum dish margins lose an average of €20,000 annually on a €400,000 revenue. Your dining room's packed nightly, yet month-end profits van...
What happens when you make takeaway portions larger than restaurant portions without adjusting the price?
Oversized takeaway portions can silently drain your restaurant's profitability by 6-7 percentage points. Most owners boost portion sizes thinking they're provid...
What happens when you use the same menu price in your restaurant and on delivery platforms?
Matching your restaurant prices with delivery platform prices seems straightforward, but it's costing you serious money. Platforms like Uber Eats, Deliveroo and...
Why your delivery prices are often not adjusted for platform commission?
Ever wonder why your delivery orders feel less profitable than dine-in customers? Delivery platforms charge 15-35% commission, yet many restaurants keep identic...
Why colleagues copy your prices without knowing if they work for your kitchen?
85% of restaurant owners admit to copying competitor prices without calculating their own costs first. Your colleague prices pasta at €16.50, so you go with €16...
Why You're Afraid to Raise Prices While Your Guests Are Less Price-Sensitive Than You Think?
Most restaurant owners lose thousands annually by avoiding price increases that 99% of guests would accept without complaint. You know your prices are too low,...
Why delaying price increases slowly but surely pushes you toward losses?
Picture this: your supplier bumps meat prices 15% in January, but you decide to "wait until March." March becomes June, June becomes October, and suddenly you'v...
Why you think a three percent price increase is enough when your food costs went up ten percent?
Thinking a 3% price bump covers a 10% food cost increase is like using a band-aid on a broken pipe. This pricing mistake haunts countless restaurant owners who...
Why you don't have insight into which product is secretly costing you the most money?
Picture this: you're working 14-hour days, customers love your food, but your bank account tells a different story. The culprit is often dishes that quietly dra...
Why you're ordering on trust from the same supplier without regularly checking prices?
Restaurant owners lose an average of €7,680 annually to unchecked supplier price increases. Most hospitality entrepreneurs stick with familiar suppliers for mon...
Why supplier discounts feel great but cost you more per portion?
Ever wonder why your food costs keep climbing despite those "great" supplier deals? Restaurant owners often buy larger quantities to snag discounts, but this cr...
Why you think your purchasing is under control while there are tiny leaks everywhere?
Your kitchen runs smoothly, suppliers deliver on time, and your chef manages orders like clockwork. But every month, money vanishes from your bottom line withou...
Why menus with many variants cause more errors and waste than you think?
Extensive menus with countless variants drain profits through hidden waste, preparation errors, and inventory costs. Every extra dish means more ingredients to...
Why is it so hard to say no to free extras when your margin desperately needs it?
That extra sauce request hits you right in the feels - and your profit margin. You want happy customers, so you say yes to the free bacon, extra fries, double c...
Why your team thinks a little extra on the plate is good for the guest but bad for you?
Your chef gives generous portions because he thinks guests appreciate it. But that extra 50 grams of meat per plate costs you thousands of euros per year. Nobod...
Why doesn't anyone feel ownership of the numbers in the kitchen?
Most kitchens operate with a dangerous blind spot: nobody truly owns the numbers. The chef focuses on flavor and execution, the owner watches the bank account,...
Why does kitchen accounting always drop to the bottom of the list when things get busy?
Every Friday night at 8:15 PM, you're making split-second calls without knowing what they cost. Your dining room's packed, tickets keep printing, and those cost...
Why you make time to invent new dishes but not to calculate costs?
Every week, hundreds of chefs spend three hours perfecting a new risotto recipe but can't find ten minutes to calculate what it costs. Those beautiful new dishe...
Why your food cost spirals out of control the moment suppliers raise their prices and you don't adjust?
Your suppliers raise their prices by 10%, but you keep your menu the same. The result: your food cost shoots up from 30% to 33%, and you lose thousands of euros...
Why you think a fixed margin of thirty percent is enough while your costs are rising?
A fixed margin of 30% seems safe, but if your purchase prices rise and you don't adjust your selling prices, your profit quietly evaporates. Many restaurant own...
🔥 Most read in this category
The most viewed articles in Why things go wrong
Related categories
Discover more about related topics