Blog
Practical writing on food cost percentage, recipe costing, supplier price changes, and the workflows that make pricing decisions easier.
Restaurant Inventory
Use this restaurant inventory count checklist to organize locations, standardize units, prevent double counts, and finish a trustworthy food inventory.
Restaurant Inventory
Learn how to calculate restaurant inventory value using consistent units, pack conversions, partial containers, and defensible item costs.
Restaurant Inventory
Understand restaurant inventory variance, compare actual and theoretical usage, and investigate count errors, waste, portions, purchases, and transfers.
Kitchen tools
A free printable recipe cost card template, with a practical guide to purchase units, prep yields, portions, dates, and pricing review.
Food cost troubleshooting
Find common causes of misleading restaurant food costs: old prices, wrong packs, yield loss, omitted ingredients, and mismatched inventory periods.
Food Cost Basics
Calculate dish and period food cost with worked examples. Check inventory dates, usable yields, purchase units, and menu price targets.
Menu Pricing
A practical menu pricing guide for restaurant operators dealing with supplier cost increases, recipe margin drift, and delayed pricing decisions.
Buying Guide
Why recipe costing spreadsheets break under real restaurant conditions, and what operators should look for in a practical alternative.