Learn
The restaurant management topics behind every calculation: purchasing, stock, costs, pricing and the premises.
Purchasing and receiving
Planning purchases and checking what comes in prevents shortages, losses and overpaying.
Storage
Storing goods properly protects quality and prevents spoilage.
Trim waste, cooking loss and other losses
Not everything lost in the kitchen is the same: each loss has different causes and solutions.
Standardized recipes
A written, costed recipe for every dish is the basis of quality, cost and price.
Stock control
Regular inventories give you the cost of what was consumed and reveal shortages that would otherwise go unnoticed.
What a cost is
The elements of cost in food service and the costs that aren't raw materials.
How to set prices
Prices come from combining the cost study, competitors' prices and your commercial judgment.
Fixed costs, variable costs and break-even
Separating costs by how they behave with sales tells you how much you need to sell.
Menu balance
How to spread prices between cheap, medium and expensive items, and how to display them.
The premises: dining room, kitchen and rent
How much space you need and how to split it, before signing a lease.
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