Strategies, formulas, and best practices for controlling food costs and maximizing restaurant profitability.
Restaurant profitability is under more pressure than ever. Here are the key data points, benchmarks, and strategic implications for operators navigating the 2025 landscape.
Labor cost percentage is the second biggest lever in restaurant profitability after food cost. Learn how to calculate it, what benchmark to target, and the strategies that work.
Calculating food cost per dish (plate costing) is the foundation of restaurant profitability. Here is exactly how to do it — from raw ingredients to final percentage — with examples.
Manual recipe costing in spreadsheets is a starting point, not a system. Here is what to look for in dedicated recipe costing software — and why it changes how you run your kitchen.
The gap between theoretical and actual food cost is where restaurant profit disappears. Learn what causes it, how to measure it, and how to close it systematically.
Prime cost — the combination of food cost and labor cost — is the single most important financial metric in restaurant management. Here is how to calculate it, benchmark it, and bring it under control.
Menu pricing is part science, part strategy. Learn the formulas professional operators use to set prices that hit food cost targets while guests still feel great value.
Understand the benchmarks for restaurant profit margins, why most restaurants fall short, and the proven levers to improve yours without sacrificing quality.
Modern inventory management goes beyond counting stock. Learn how data-driven inventory systems reduce waste, prevent stockouts, and connect to your entire operation.