Restaurant profitability
How to Price a Restaurant Menu
How to price restaurant dishes from food cost targets, packaging and tax — and why competition, demand and willingness to pay still matter after the calculator.
9 min readRead article →
Restaurant profitability
How to Calculate Restaurant Food Cost
How restaurant food cost percentage is calculated from opening inventory, purchases, closing inventory and food sales — plus dish-level costing and why the number moves.
10 min readRead article →
Metrics
How to Handle Slow-Moving Menu Items
A large menu isn't always better. How to identify slow-moving restaurant menu items, decide whether to improve or remove them, and use sales data instead of emotion.
15 min readRead article →
Metrics
Menu Engineering Basics for Restaurant Owners
Popular isn't the same as profitable. Menu engineering basics for restaurant owners — how to analyse popularity, contribution, food cost, placement, and staff recommendations.
16 min readRead article →