Learn
Profit
A numbers routine: food cost, margin and decisions that protect your profit month after month.
- Profit8 min
Controlling 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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How 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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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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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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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.
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