Costs and stock

Practical guides on HACCP, food cost, rotas and multi-site management.

All categories HACCP People and rotas Costs and stock Operations Multi-site

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Costs and stockMenu engineering: keep the dishes that pay the rentYour bestseller and your most profitable dish are rarely the same plate. Menu engineering is the exercise that tells you which is which.6 August 2026 · 8 min read
Costs and stockRestaurant inventory: a method that survives a busy monthCounting everything monthly tells you nothing in time. Counting the right items weekly tells you where the money leaks.3 August 2026 · 7 min read
Costs and stockHow to calculate food cost (and why yours is wrong)The gap between theoretical and actual food cost is where the lost margin hides.8 July 2026 · 8 min read
Costs and stockHow to reduce food waste in a restaurant (and see it in margin)Waste is rarely one big loss. It is many small ones nobody writes down.8 July 2026 · 6 min read
Costs and stockAnnual restaurant budget: how to build it month by monthA useful annual budget is not a fixed forecast: it is a tool to revisit every quarter.24 February 2026 · 8 min read
Costs and stockHow to build the selling price of a dish, step by stepThe right price does not come from a fixed multiplier: it comes from ingredient cost, the cost of staying open, and how customers read the numbers on the menu.18 February 2026 · 8 min read
Costs and stockSupplier price control: how to catch silent price increasesThe increases you never notice are the ones that hurt your food cost most by year end.17 February 2026 · 7 min read
Costs and stockMonth-end inventory: how to do it reliablyA reliable inventory is a repeatable procedure, not a last-night-of-the-month effort.10 February 2026 · 7 min read
Costs and stockMenu engineering: the popularity/margin matrix to reposition dishesNot every dish on the menu deserves the same treatment: the popularity/margin matrix shows which to push, which to redesign, and which to drop.5 February 2026 · 8 min read
Costs and stockReducing kitchen waste: causes, procedures and indicatorsWaste you don't measure won't go down: here is how to make it visible and act on its causes.3 February 2026 · 7 min read
Costs and stockContribution margin per dish: why it matters more than food cost percentageA low food cost percentage can be worth just a few euros. A higher one can be worth much more. What counts is margin in cash, not the percentage.22 January 2026 · 7 min read
Costs and stockTheoretical vs actual food cost: how to measure and fix the gapTheoretical food cost tells you what your menu should cost. Actual food cost tells you what it really costs. The gap is where margin quietly disappears.12 January 2026 · 7 min read

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