Resources
Guides for chefs who care about margins.
Free Food Cost & Menu Profit Calculator
Work out GP and food cost percentage in seconds.
How to Calculate Food Cost Percentage
A simple, chef-friendly guide to calculating food cost percentage for any dish — including how VAT affects the result.
Read guideRecipe Costing for Restaurants
How to cost restaurant recipes accurately: ingredient units, yields, portions and keeping costings up to date.
Read guideUnderstanding Gross Profit in Hospitality
What gross profit (GP) means for restaurants and cafés, how it's calculated, and why it matters more than turnover.
Read guideHow to Price a Restaurant Menu
Practical steps to pricing menu dishes from cost, target GP and VAT — without guessing.
Read guideMenu Engineering Explained
An introduction to menu engineering: combining profitability and popularity to make better menu decisions.
Read guideHow to Manage Supplier Price Increases
How hospitality businesses can track supplier price increases and protect menu margins.
Read guideWhy Chefs Need Recipe Costing Software
Why spreadsheets fall short for recipe costing, and what chefs gain from dedicated menu costing software.
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