Numbers and Practice in F&B
Writing about what actually decides profit in a food and beverage business, not general theory.
What Is an Open Bill: Meaning, How It Differs from a Closed Bill, and How to Use It
An open bill lets guests keep ordering without paying each time. Here is what it means, how it differs from a closed bill, and how to run it without losing orders.
Read moreHow to Choose a POS App for Cafes and Restaurants: 10 Things to Check
The wrong POS app only shows after a few months: stock that never matches, reports you cannot trust, a till that freezes when the internet drops. Here is what to check before you choose.
Read moreHow to Cost a Dish per Portion from Its Recipe, Including Yield Loss
Dish costs often miss for one reason: ingredients are costed by raw weight while what is served is cooked weight. Here is how to do it properly, with a chicken fried rice example.
Read moreA Simple Profit and Loss Statement Example for Food Businesses
A profit and loss statement answers one question: after every cost is paid, how much does the business make. Here is how it is laid out, a month of example figures for a small shop, and how to read it.
Read moreFree or Paid POS App: Which Suits an F&B Business?
A free POS app is tempting when you are just starting. But free at the start can turn costly later. Here is how to weigh it honestly.
Read moreHow 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 moreWhat 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 moreIngredient 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.
Read morePricing Your Menu Without Copying the Shop Next Door
Copying the shop next door means copying a cost structure that may be nothing like yours. Here are three ways to price from your own numbers.
Read moreSales Are Up but the Money Is Not There, Here Is Why
Profit and cash are two different things, and food businesses often run short exactly when sales are good. Here are the five most common causes.
Read moreWorking Out Real Profit From GoFood and GrabFood After Commission
Aggregator prices are usually marked up to cover commission. The question is whether it is enough. Here is how to check with numbers.
Read moreManaging Ingredient Stock So You Never Run Out at Peak Hour
Running out at peak hour is not about buying too little, it is about not knowing when to buy. Here is how to set a reorder point.
Read moreWhen a Shop Is Actually Ready for a Second Branch
A second branch doubles fixed costs before it doubles revenue. Here are five things that should be settled at the first one before adding another.
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