// blog · food_&_beverage
F&B Costs Under Control.
Cost management, food cost, suppliers and margins for restaurants, bars and F&B venues.
[ F&B ]
Bakery and pastry food cost: what actually changes
Why unsold waste needs to be in the calculation, real data and a practical formula.
July 2026 · 6 min
[ F&B ]
How many hours a month you lose to invoices, food cost and supplier prices
Industry data and a practical calculator for the admin hours lost on invoices, food cost and supplier prices.
June 2026 · 7 min
[ F&B ]
Managing seasonal costs in F&B
Seasonal purchase planning, seasonal suppliers and margin protection in low season for F&B venues.
March 2026 · 5 min
[ F&B ]
Restaurant labour cost: how to keep it under control
Ideal percentage of revenue, real hourly cost and seasonality of labour cost in F&B venues.
March 2026 · 7 min
[ F&B ]
Menu engineering: building a menu that maximises margin
How to classify dishes and optimise a restaurant menu using the Stars, Plowhorses, Puzzles, Dogs method.
March 2026 · 8 min
[ F&B ]
Kitchen waste: how to measure and reduce it
KPIs for measuring kitchen waste and concrete actions to lower actual food cost.
February 2026 · 6 min
[ F&B ]
How to manage suppliers and negotiate prices
Spend analysis by supplier, price negotiation and invoice red flags for restaurants.
February 2026 · 8 min
[ F&B ]
Theoretical vs actual food cost: why they never match
Waste, portioning errors and how to measure the gap between theoretical and actual food cost.
January 2026 · 7 min
[ F&B ]
Ideal food cost by venue type
Food cost benchmarks for pizzeria, restaurant, bar, cocktail bar and fine dining.
January 2026 · 5 min
[ F&B ]
How to calculate the food cost of a dish
Basic formula, practical example and theoretical vs actual food cost for restaurants and F&B venues.
January 2026 · 6 min