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How to Cost a Recipe: A Step-by-Step Guide for Restaurants

How to Cost a Recipe: A Step-by-Step Guide for Restaurants

Learn how to cost a recipe step by step: as-used ingredient costs, yield and trim, true plate cost, and pricing to a target food cost percentage.

How to Reduce Restaurant Labor Costs Without Hurting Service

How to Reduce Restaurant Labor Costs Without Hurting Service

Cut restaurant labor costs without gutting service: schedule to demand, kill avoidable overtime, cross-train, and track labor vs. sales daily with a worked example.

Prime Cost: The One Number That Decides Restaurant Profit

Prime Cost: The One Number That Decides Restaurant Profit

Restaurant prime cost is food plus labor, and it usually needs to land near 55-60% of sales. Here’s how to calculate it, read it, and bring it down.

How to Schedule Restaurant Staff to Control Labor Cost

How to Schedule Restaurant Staff to Control Labor Cost

Build a restaurant staff schedule that protects your labor cost: forecast covers by daypart, staff to your peaks, and use sales per labor hour as a guardrail.

How to Start a Catering Business: Costs, Pricing & Profit

How to Start a Catering Business: Costs, Pricing & Profit

A working chef’s guide to starting a catering business: real startup costs, licensing and kitchen options, how to price for margin, and a full 80-guest quote example.

Catering Pricing Per Person: How to Set Profitable Rates

Catering Pricing Per Person: How to Set Profitable Rates

Set catering pricing per person the right way: add up food, labor, rentals, delivery, and overhead per guest, then divide by (1 minus your margin).

How Much Does It Cost to Start a Food Truck? Real Numbers

How Much Does It Cost to Start a Food Truck? Real Numbers

The real cost to start a food truck runs $50k-$175k all-in. See a full breakdown of truck, equipment, permits, plus ongoing costs and a break-even example.

Food Truck Profit Margins: How Much Can You Make?

Food Truck Profit Margins: How Much Can You Make?

Realistic food truck profit margins explained: food cost, labor, fuel, commissary, overhead, the daily sales you need to profit, and a worked example.

How to Calculate Food Cost Percentage and Plate Cost

How to Calculate Food Cost Percentage and Plate Cost

Learn how to calculate food cost percentage and plate cost step by step, with a worked example and the pricing formula that hits a 28-35% target.

What Is a Good Labor Cost Percentage for a Restaurant?

What Is a Good Labor Cost Percentage for a Restaurant?

Most restaurants land between 25% and 35% labor cost, but the “good” number depends on your service model. Here’s the benchmark, the math, and how to control it.

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