Restaurant Cost Control.
The margin math that keeps a kitchen profitable — food cost, labor cost, recipe costing, menu pricing, and the waste hiding in every prep. Frameworks and free tools included.
Cost Control
Sales Per Labor Hour (SPLH): The Restaurant Guide
SPLH is sales divided by hours worked, and it tells you tonight what the P&L tells you in 30 days. The formula, benchmarks, a free calculator, and how to track it daily.
Cost Control
How to Calculate Food Cost in a Restaurant (Free Calculator)
A free interactive calculator plus the formula, industry benchmarks, and a downloadable spreadsheet for tracking your whole menu.
Cost Control
Why Recipe Costing Is the Habit Profitable Kitchens Never Skip
Recipe costing is the foundation every food cost number sits on top of. Here's how to cost a dish properly, the mistakes that quietly kill margin, and why most kitchens skip it.
Cost Control
The Menu Pricing Formula Most Restaurants Get Wrong
The cost-based menu pricing formula is a starting point, not the answer. Here's the four-lens framework operators actually use to price dishes that protect margin and still sell.
Cost Control
Restaurant Food Waste: How to Reduce It and Stop Losing Margin
Where most restaurant food waste actually comes from, what it really costs you, and the operational changes that reduce it — without redesigning the menu or switching suppliers.
Cost Control
Restaurant Labor Cost: How to Calculate, Track, and Reduce It
The formula, the realistic ranges by service type, why labor cost runs high, and the operational changes that bring it back in line — without cutting hours blindly or paying people less.