Restaurant economics
Restaurant economics.
- · 5 min read
Restaurant Recipe Costing: Yield Loss, Trim and the Cost You Actually Serve
Learn how to cost restaurant recipes using purchased versus usable yield, portion cost, trim loss, waste allowance and recipe discipline so menu margins are based on what reaches the plate.
- · 5 min read
Restaurant Menu Pricing Formula: Price for Margin, Not Just a Percentage
Use plate cost, target food cost percentage, contribution dollars, demand and channel economics together to price restaurant menu items without treating one ratio as the answer.
- · 5 min read
Restaurant Food Cost Percentage: What It Means and How to Use It
Learn how restaurant food cost percentage is calculated, why plate cost and period food cost differ, how to diagnose movement, and why an industry median is context rather than a target.
- · 5 min read
How to Calculate Restaurant COGS Without Lying to Yourself
A practical restaurant COGS guide covering beginning inventory, purchases, ending inventory, matching sales periods, count discipline, common mistakes and what to investigate after the number moves.