Profit
A numbers routine: food cost, margin and decisions that protect your profit month after month.
Profit8 min readHow to know if your restaurant is profitable when you keep the numbers in your head
A consultant estimates that 90% of hospitality operators have no profit and loss statement. How to tell if your restaurant is profitable and which control level you are on.
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Profit4 min readWhat 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.
Profit6 min readA good month does not decide how much you can take: the year-to-date does
March can show €4,750 profit and €2,900 “yours”. The quarter closes at €750 profit and €2,100 less in the account. Why the cumulative figure rules.
Profit7 min readHow to calculate your restaurant’s real profit (and how much of that money you can take)
Your bar made €4,750 in March and you can only take €2,900. How to calculate a restaurant’s real profit and know how much of that money is actually yours.
Profit8 min readRestaurant numbers: why you can't fully delegate the control
How to read restaurant numbers without fully delegating them. Only 39% review profitability weekly, and 6 in 10 restaurants don't last 5 years.
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.
Profit6 min readHow to design a more profitable menu
Start where the money moves, classify your dishes, and turn cost control into a routine.
Profit6 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.
Profit7 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.