Tips, guides, and resources for managing your food costs and pricing your menu profitably.
A menu costing calculator adds up every dish's cost and price at once, so you can see your whole menu's margin — not just one recipe at a time. Here's how to do it and what to look for.
A menu price calculator turns your ingredient cost per serving into a selling price. Learn the formula, see a worked example, and avoid the mistakes that quietly erase margin.
Learn how a recipe cost calculator breaks down the true cost of a dish — ingredients, portions, and margin — with a step-by-step method and worked example.
Learn how to calculate food cost percentage for your restaurant with our simple formula. Includes examples and tips to improve your profit margins.
Menu pricing strategies for restaurants, explained: cost-plus, competition-based, value-based, and psychological pricing — plus a step-by-step method to set prices that protect your food cost margin.
Compare using a dedicated food cost calculator versus Excel spreadsheets for recipe costing. Learn the pros and cons of each approach.
Practical strategies to lower your restaurant's food costs while maintaining the quality your customers expect. Tips for inventory, portioning, and menu design.
Learn how to manage food costs in a food truck with limited space and high variability. Tips for inventory, menu design, and pricing on wheels.
Discover target food cost percentages for different restaurant types, from fast casual to fine dining. Learn what's normal for your business.
