Run a sharper kitchen.
Practical, no-fluff guides on food cost, menu strategy, waste, and the numbers behind a healthy restaurant.
Cost controlHow to calculate food cost percentage (with a worked example)
The one number that quietly decides whether your menu makes money. What it is, how to calculate it, and the target to aim for.
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Menu strategyMenu engineering 101: stars, plowhorses, puzzles, and dogs
A simple framework for finding the dishes that carry your menu, and the ones quietly dragging it down.
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Recipe costingThe chef's guide to recipe costing (without the spreadsheet pain)
Yields, unit conversions, sub-recipes, and the small mistakes that quietly throw your plate costs off, and how to get them right.
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Waste & inventoryCut food waste: a back-of-house playbook
Food waste is margin you already paid for and threw away. Here is how to find it, measure it, and shrink it.
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PurchasingSmarter purchase orders: replace the paper vendor guide
Why ordering from your own data beats a stack of vendor sheets: fewer errors, better prices, and a clean trail.
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Safety & guestsAllergen management and menu transparency, without the anxiety
Allergens are a safety and trust issue. Here is how to keep allergen information accurate as your menu changes.
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