Javier Porras
Hospitality operator · Management and profitability
Javi has hospitality in his blood. He is the third generation of a hospitality family and grew up among stoves, bars, suppliers and services, learning the realities of the sector from a young age.
He has owned and run three hospitality businesses and taken a fourth from concept to nearly opening. That path forced him to fight the day-to-day: profitable menus, margins, purchasing, and making sure the business does not only take money in, but also leaves a profit.
Trained in Restaurant Management and Hotel Food & Beverage at Florida Universitària (Gastrouni), at Tipi he brings the view of someone who has been on the other side. His goal is not only that operators understand their businesses better, but that they take back control of them.
Articles written
- Learn
What is a recipe costing (and why yours is probably out of date)
What a recipe costing is: the real cost per portion. An octopus dish you think costs €3.32 actually costs €5.78. What it includes, what it is not, and why it expires with every delivery note.
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What is food cost (and why yours is not a single number)
Food cost is ingredient cost divided by price excluding VAT. But there is a theoretical one, a real one, one per dish and one for the business. Here is the difference.
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How to design a more profitable menu
Start where the money moves, classify your dishes, and turn cost control into a routine.
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Theoretical vs actual kitchen cost: why recipe costings can lie
What theoretical (paper) cost vs actual kitchen cost means, how to compare them, and which mistakes make recipe costings lie.
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Food cost and gross margin: how to know what you really earn on a dish
Calculate food cost and margin in euros excluding VAT, and stop treating 28% as religion.
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How to make a recipe costing: step-by-step guide (with a burger example)
How to make a recipe costing in six steps: scale, waste, and up-to-date prices. Burger example to get the real cost per portion.
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How to calculate what each dish really costs, and stop losing money without noticing
You can pack the dining room and still earn less than you think. Recipe costing, food cost and margin explained for hospitality.
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What food cost should a restaurant in Spain have?
There is no perfect percentage for everyone. 25–35% as orientation, prime cost, inventory, and how to know what product cost your model can support.