Operations
What Belongs in a Restaurant Waste Log
A waste log that survives is short enough to fill in with one hand, while something is burning.
Blog
Food cost, in plain language
Practical reads on recipe costing, supplier prices, and the numbers behind a healthier margin.
Industry Insights
How to Keep Recipe Costs Consistent Across Sites
Three sites, one dish, three different costs. Nearly all of the gap opens up after the box is opened.
Operations
Stock Rotation in a Busy Kitchen
Most of what spoils was bought correctly and put away badly, in the two minutes after a delivery lands.
Accounting
What to Do When a Supplier Raises Prices
Spotting the increase is the easy part. What you do about it is a choice between four options, and most restaurants reach for the wrong one first.
Operations
Menu Pricing When Ingredient Costs Keep Moving
Most menu prices are decided in an afternoon and then defended for years, while every ingredient underneath them quietly moves.
Operations
How to Cost a Recipe in a Restaurant
Ask three chefs what the same dish costs and you will get three honest answers. The gaps between them are where the money is.
Tech Tips
What Happens in the First Month on New Inventory Software
The thing that stops restaurants switching is rarely the price. It is the picture of a team typing recipes into a new system after service.
Industry Insights
How to Track F&B Cost Across a Hotel's Outlets
A hotel runs several food businesses under one purchasing account. Averaged together they produce a number that is accurate and almost useless.
Tech Tips
How to Re-engineer a Menu on Current Ingredient Costs
The four-box menu matrix is only as good as the dish costs underneath it, and most of those costs were worked out once and never revisited.
Operations
How Do You Control Portions in a Restaurant?
Telling the line to be careful is the last step, not the first. Portions drift for structural reasons, and you cannot correct a drift you cannot measure.
Industry Insights
How a Central Kitchen Changes Food Cost Across a Group
Centralising prep solves consistency and labour. It also moves your cost problem somewhere your existing numbers cannot see it.
Operations
What Undefined Sales Are Doing to Your Food Cost
Some of what you sell never reaches your food cost calculation at all. Those items leave the shelf, take the money, and show up later as variance nobody can attribute.
Accounting
How to Run a Receiving Check in a Restaurant
Two minutes at the back door is worth more than an hour of reconciliation three weeks later. Here is what a receiving check actually involves.
Tech Tips
When Is It Time to Switch to Inventory Management Software?
Most restaurants switch to inventory software later than they should. Here are seven signs it is time, and what each one is quietly costing you.
Operations
How Often Should a Restaurant Count Stock?
Counting everything monthly is slow to catch problems. Counting everything weekly is a job nobody keeps up. The answer sits between the two, and it is per item.
Operations
Proactive Inventory Management for Restaurants
Reactive inventory costs more than it looks. Here is what proactive inventory management looks like in a working kitchen, and how to make the shift.
Operations
How to Reduce Food Cost Variance in a Restaurant
Every kitchen runs two food cost numbers, and the gap between them is variance. Here is the operating loop that closes it and keeps it closed.
Tech Tips
The Best Alternative to Excel for Restaurant Inventory
You have outgrown Excel. The harder question is what to replace it with. Here are the options for restaurant inventory and how to pick the right fit.
Operations
How to Do a Stock Count in a Restaurant
A stock count is only worth the time if the numbers are accurate and you can act on them. Here is the step-by-step routine, and what to do after.
Tech Tips
How to Count Bar Inventory Faster
A bar inventory count shouldn't take a full evening. Here's what slows it down, what speeds it up, and what the "15-minute count" claims leave out.
Accounting
How to Integrate POS, Inventory, and Accounting in a Restaurant
Across a typical back office, the data needed to compute margin sits in three systems that rarely sync. Most restaurants never close the gap, and pay for it in margins.
Industry Insights
How Restaurant Groups Are Rebuilding Their Tech Stack
The era of disconnected POS, accounting, and inventory tools is closing. Here's how restaurant groups across Europe are consolidating their tech stacks.
Accounting
From Invoice to Insight: What Automated Invoice Processing Actually Does
Most operators hear "automated invoice processing" and think scanned PDFs. The real value sits one layer deeper: line-level data flowing into recipes the same day.
Operations
Theoretical vs Actual Food Cost: Where Your Margin Lives
Theoretical food cost says what should have been used. Actual food cost says what was. The gap between them is where most restaurant margin quietly leaks away.
Operations
Why Restaurant Group Scaling Stalls at the Third Location
The third restaurant is where most operators stop being able to run the business by walking the floor. What changes then, and what holds margin.
Tech Tips
How to Track Supplier Price Changes in Your Restaurant
Supplier prices change constantly and rarely come with notice. Here's what untracked increases actually cost and how to catch them before they compound.
Operations
What's a Good Food Cost Percentage for Restaurants?
What food cost percentage should your restaurant hit? Benchmarks by concept type and what to check when the number starts to drift.
Tech Tips
How to Build a Food Cost Tracking System for Your Restaurant
What separates a real food cost tracking system from a monthly food cost report, and how to build one that catches movement in time to act.
Operations
How Restaurant Groups Manage Food Costs Across Multiple Locations
Food cost management at a restaurant group has visibility gaps that compound with every new location, in ways no single site has the view to see.
Accounting
How Much Are Supplier Invoice Errors Actually Costing You?
Can you afford to keep losing thousands to invoice errors? See what pricing mismatches, quantity errors, and incorrect charges are actually costing you.
Operations
Why Restaurants Are Switching to Inventory Management Software (And Leaving Excel Behind)
Why successful restaurants are ditching Excel for automated inventory management. Learn how digital systems eliminate errors and save hours every week.
Accounting
Inventory Variance Tracking Shows What 5% Variance Costs Your Restaurant
See what 5% variance actually costs your restaurant and where it's coming from. Break down variance drivers and start closing the gap.
Operations
Food Cost Control: 7 Causes of Variance (And How to Fix Each)
Variance quietly drains profit. From theft to delayed tracking, seven operational gaps inflate your actual costs above theoretical targets. Here's how to fix them.
Industry Insights
Norway’s Favorite Coffee Brands Revealed
Which coffee brands do Norwegians trust? Discover regional preferences from Oslo's specialty scene to Bergen's cozy cafés.
Featured
Must-Reads
Tech Tips
The Best Alternative to Excel for Restaurant Inventory
You have outgrown Excel. The harder question is what to replace it with. Here are the options for restaurant inventory and how to pick the right fit.
Tech Tips
How to Build a Food Cost Tracking System for Your Restaurant
What separates a real food cost tracking system from a monthly food cost report, and how to build one that catches movement in time to act.
Accounting
How Much Are Supplier Invoice Errors Actually Costing You?
Can you afford to keep losing thousands to invoice errors? See what pricing mismatches, quantity errors, and incorrect charges are actually costing you.
Operations
Why Restaurants Are Switching to Inventory Management Software (And Leaving Excel Behind)
Why successful restaurants are ditching Excel for automated inventory management. Learn how digital systems eliminate errors and save hours every week.
Industry Insights
Norway’s Favorite Coffee Brands Revealed
Which coffee brands do Norwegians trust? Discover regional preferences from Oslo's specialty scene to Bergen's cozy cafés.