Tag: recipe-costing

Food costing step by step: the formulas, a worked plate cost with yields, food cost percentage targets, and four methods to price a menu item for profit.

Prime cost -- food plus labor -- represents 55-65% of sales and is the most controllable factor in restaurant profitability. Operators who track it weekly improve their bottom line by 2-5%. Here is how to manage both components systematically.

The most expensive pricing errors restaurant operators make — from guesswork markup to ignoring contribution margin — and the systems that fix them.

How to build and use a recipe costing spreadsheet that calculates accurate per-dish costs, tracks yield losses, and feeds directly into profitable menu pricing.