Restaurant
7 articles in this category.
How to Price Menu Items: The Food Cost Formula
Learn the food cost formula restaurants use to price menu items profitably. Step-by-step guide with real examples and a 30% food cost target breakdown.
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Food Cost Percentage: What It Is and How to Hit 30%
Food cost percentage is the ratio of ingredient cost to menu price. Learn what the target is, how to calculate it, and tactics to reduce it without cutting quality.
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Food Waste in Restaurants: The Real Cost and How to Cut It
The average restaurant wastes 4-10% of purchased food. Learn how to track, measure, and reduce food waste to recover thousands of dollars in margin each month.
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Ingredient Cost Breakdown: How to Cost a Dish Accurately
Accurate ingredient costing requires more than adding up grocery prices. Learn how to calculate as-purchased vs. edible portion cost, yield percentage, and build precise recipe cost cards.
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Seasonal Menu Planning: Reducing Food Costs Year-Round
Seasonal ingredients can be 40-60% cheaper than out-of-season produce. Learn how to build a seasonal menu rotation that cuts food costs while improving dish quality.
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Restaurant Menu Engineering: Using Cost Data to Boost Profit
Menu engineering uses profitability and popularity data to optimize every item on your menu. Learn the Stars, Puzzles, Plowhorses, Dogs framework and how to use it.
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How Much Does It Cost to Open a Restaurant? 2026 Breakdown
Opening a restaurant costs $95,000–$3 million+ depending on concept and location. This breakdown covers real costs for equipment, buildout, staffing, and working capital.
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