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
How to design a more profitable menu
Start where the money moves, classify your dishes, and turn cost control into a routine.
- Learn
Theoretical vs actual cost: why a perfect recipe costing can still lose money
Compare what a dish should cost with what it really costs, and catch the errors that make costings lie.
- Learn
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.
- Learn
How to make a recipe costing step by step (with a burger example)
Weigh, record and use up-to-date prices: six steps to calculate the real cost of a dish.
- Learn
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.
- Learn
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.