Hospitality management basics
Clear guides to understand recipe costing, food cost and margin — without unnecessary jargon.
Profit8 min readControlling restaurant numbers: why you can't fully delegate it
Only 39% of hospitality operators review profitability every week, and 6 in 10 restaurants don't last 5 years. Why you can't delegate control.
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Inventory6 min readWhat is delivery note control for in your restaurant?
What delivery note control means in hospitality, and why checking every delivery against the order protects your restaurant's margin month after month.
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Profit8 min readHow often should you look at your restaurant numbers?
How often to review your restaurant numbers so two weak months don't wreck the year before you notice. Cadence, a worked example and a weekly plan.
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Profit4 min readHow 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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Inventory3 min readTheoretical 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.
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Profit3 min readFood 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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Recipe costing5 min readHow 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.
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Recipe costing5 min readHow 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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Profit9 min readWhat 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.
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