Calculating food cost per dish (plate costing) is the foundation of restaurant profitability. Here is exactly how to do it — from raw ingredients to final percentage — with examples.
Menu pricing is part science, part strategy. Learn the formulas professional operators use to set prices that hit food cost targets while guests still feel great value.
Use menu engineering frameworks to classify dishes, optimize pricing, and redesign your menu for maximum profitability without sacrificing quality.
Learn the formulas, strategies, and technology tools top restaurants use to keep food costs below 30% and protect their profit margins.