CATEGORY
Menus and Pricing
Menus and Pricing
8m
How to Calculate Food Cost Percentage
The food cost percentage formula, a worked example, and the counting mistake the Heritage Diner made before it started tracking food cost…
Menus and Pricing
9m
Restaurant Menu Pricing Without Guessing
Plate cost, food cost percentage and contribution margin are the three numbers behind a priced menu. Worked examples from a textbook and…
Menus and Pricing
9m
Seasonal Menu Planning Against Ingredient Cost
Seasonal menus can lower food cost, but only if every dish has a cost on it. A cycle for costing, checking USDA…
Menus and Pricing
8m
Printing a Menu That Matches the Online One
Keeping printed and online restaurant menus in step: one master menu, a version date, the order of updates, and what Google's own…