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Guides on food cost, vendor prices and invoices, and plain comparisons of restaurant software.
Guides on food cost, vendor prices and invoices, and plain comparisons of restaurant software.
The kinds of food vendor, nine questions to ask before you open an account, and a two-week test that prices your top 20 items on the same unit.
9 min read
GuidePut every price on the same unit (per lb, per each, per gallon) from the pack size, then compare. Worked example, pack-size cheat sheet and template.
9 min read
GuidePlate cost is each ingredient's amount times its cost per unit, added up. The formulas, yield, batches and modifiers, with a free template.
9 min read
GuideThe food cost formula with a worked example, three mistakes that skew it, and a nine-step checklist to bring your restaurant's food cost down.
9 min read
GuideRead a food distributor invoice line by line, from pack sizes to catch weight, fees and credits. Then check it at the door and in the office.
9 min read
GuideCompare each item's unit price with its last delivery and check the pack size. A weekly method with worked examples and a checklist to catch price creep.
9 min read
GuideMenu engineering sorts dishes by how often they sell and what each plate earns after food cost. The two tests, a six-dish example and what to do next.
9 min read
GuideWho orders, order guides, pars, vendor minimums, counts and price checks between your own locations, for owners opening a second or third restaurant.
9 min read
GuideA free restaurant inventory count sheet in PDF and Excel, laid out in shelf order, with how to value each line and turn a count into an order.
9 min read
GuideLabor cost % = labor cost / net sales x 100. Worked examples for a week and a day, prime cost, staffing by the hour and how to see overtime coming.
9 min read
GuideFood distributor minimums come as dollars, cases or line items. Plan your orders so a $14 saving on one item doesn't cost you a $35 fee.
9 min read