Articles

Practical guides for menu pricing, food cost control, and operator margin decisions.

Food Cost Percentage Explained

Understand the core formula and what your percentage says about profitability.

6 min read

A repeatable process to turn ingredient prices into reliable plate costs.

7 min read

Use target percentages to set prices that support healthy margins.

6 min read

Why small variance in portioning creates large swings in profit.

5 min read

Build a quick weekly routine so pricing changes do not surprise your P&L.

6 min read

See how food cost fits into your full margin picture.

7 min read