benchmarks
Food cost percentage by restaurant type (benchmarks)
Typical food cost bands for QSR, full-service, cafés, and bars.
Blog
Articles for independents who want reliable food cost.
fundamentals
How to calculate food cost for a restaurant dish
A practical formula for plate cost, food cost %, and suggested menu price.
profitability
Menu engineering basics for independent restaurants
Rank dishes by margin and popularity without enterprise software.
pricing
Menu pricing psychology that still respects food cost
Price endings, anchoring, and HT vs TTC without guessing at cost.
operations
How to reduce food waste in a restaurant kitchen
Yield tracking, trim loss, and prep planning that protect margin.
operations
Restaurant technical sheet guide: what to include
Build a usable fiche technique with portions, yield, allergens, and cost.
tools
Spreadsheet vs recipe costing software: when to switch
When Excel breaks — and how propagation and alerts change the job.
fundamentals
Yield and trim loss explained for accurate recipe costing
Why purchase price is not usable cost, with kitchen examples.