Food cost guide in 7 steps
How to calculate the real food cost of every dish, from ingredient cost to a sustainable menu price.
Food cost guide in 7 steps
How to calculate the real food cost of every dish, from ingredient cost to a sustainable menu price.
- · Portion cost formula including waste and shrinkage
- · How to set menu prices starting from target margin
- · The most common mistakes that inflate food cost
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PDFDaily HACCP checklistDaily, weekly and monthly checks required by your food safety plan, in one printable checklist.Download for free →CSV (Excel / Google Sheets)Weekly shift template (Excel)A ready sheet to plan the week by department, with total hours and labour cost calculated.Download for free →