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
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
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
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
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
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
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?
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
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?
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.