// blog · food_&_beverage

Food cost and restaurant cost management

Food cost, suppliers, waste and margins: practical guides for restaurant owners with real examples.

A profitable venue starts from one number: what every dish leaving the kitchen actually costs. The guides in this section break down restaurant costs: how to calculate food cost, what energy and labour really weigh, how to negotiate with suppliers, where waste comes from and how to read the gap between theoretical and actual food cost. Every article uses worked examples with real figures and public sources, and most link to a free calculator you can use with your own numbers. No theory — the maths of running a venue, explained so you can act on it. Try the free food cost calculator →