How to calculate GP on food (and the VAT mistake that hides your real margin)
The formula is simple. Getting it right on every dish is where most kitchens lose money without noticing.
How to cost a menu, step by step
Most dishes cost more to make than the kitchen thinks. Here’s how to find the real number, down to the frying oil.
Delivery app commission: how to price your menu and still make money
A dish making 69% GP in the restaurant can drop to 30% on a delivery app. Here’s the maths, and what to do about it.
Menu engineering: find the dishes making you money, and the ones costing you
Your highest GP % dish might be one of your worst performers. Here’s how to see which dishes really earn their place.
Rising food costs: when and how to put your menu prices up
Supplier prices creep up a few pence at a time. Your menu price doesn’t move. Here’s how to catch it before it costs you thousands.
Allergen matrix: how to track the 14 allergens across your menu
When a customer asks what’s in a dish, your team needs the right answer straight away. Here’s how to keep it accurate.