Blog
Numbers and Practice in F&B
Writing about what actually decides profit in a food and beverage business, not general theory.
6 min read
How to Cost a Cup of Iced Coffee, and the Mistake People Make Most
Many shops price from what the neighbour charges rather than their own cost. Here is how to work it out, and the division error that throws the number far off.
Read more5 min read
What Food Cost Should Be, and What to Do When It Is Too High
Thirty to thirty five percent gets quoted as the benchmark. Here is where it comes from, when it can be broken, and the right order of steps when yours goes past it.
Read more5 min read
Ingredient Stock Never Matches the Records, Here Is Why
Stock differences are almost never theft. The four causes below are far more common, and all of them can be closed without accusing anyone.
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