6 articles to help your business succeed
Master your food cost percentage — the single metric that connects your menu, your suppliers, and your bottom line. UK benchmarks and tracking tips.
You spent three hours perfecting your new lamb shank recipe. The flavour is spot on. Your team loves it. But when someone asks what you'll charge, you freeze. Pick a number that feels right? Check wha...
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You have spent hours perfecting your signature dish. The flavours are balanced, the presentation is beautiful, and customers keep coming back for it. But when you check your margins at the end of the...
You just signed off on another delivery invoice. The lamb costs more than it did six months ago. So does the butter, the oil, and seemingly everything else. Yet when someone asks what your actual food...
You've spent hours perfecting your signature dish. The flavours are spot-on, customers love it, and you're proud to serve it. Then you run the numbers and realise you're barely breaking even. Every pl...
You're tracking sales. Maybe you're checking the till every night, comparing this week to last week. But sales alone won't tell you if your restaurant is actually profitable—or if you're quietly bleed...
60% of restaurant failures happen because owners don't spot problems until it's too late. You're checking your bank balance more than you'd like. Tables are filling up at lunch, but the numbers don't...
Most restaurants target 28-35% of revenue. Quick service can achieve lower (20-28%), fine dining may run higher (35-40%). What matters is overall prime cost (food + labour) staying under 65%.
Food cost % = (Beginning inventory + Purchases - Ending inventory) / Food sales × 100. Calculate weekly for accuracy. Compare actual vs theoretical costs to identify waste or portioning issues.
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