Guides
Short, practical guides on food cost, menu pricing and keeping an eye on what your suppliers charge.
6 min read
The food cost formula for a single dish and for a whole period, with worked examples, common mistakes and how to keep the number current.
7 min read
Step by step: turn case prices into cost per portion, account for trim and cooking loss, and add up a plate cost you can trust.
5 min read
Use plate cost and a target food cost percentage to set menu prices, then sanity-check them against contribution margin.
Where price increases hide on food distributor invoices, how to compare invoices line by line, and what to do when you find one.
A simple routine for checking deliveries and invoices: what to verify at the door, what to check later, and how to keep records.