Food cost percentage: the formula, the targets and the mistakes that eat your margin
How to calculate food cost per dish and for the whole kitchen, why yield matters, and the most common mistakes that make food cost look better than it is.
Guides
The numbers behind the bar.
Short, practical guides on costs and margins, with worked examples you can copy into your own menu.
How to calculate drink cost (and what pour cost to aim for)
The one formula behind every cocktail's cost, a worked Negroni example, the hidden costs most bars forget and the pour cost range to aim for.
How to price a cocktail: from drink cost to menu price
Two simple methods to set cocktail prices from your drink cost, when to use each, and how to round and position prices on the menu.
Spillage and heavy pours: what they really cost per year
Five extra millilitres per drink sounds like nothing. Here is the maths on what over-pouring and spillage cost a busy bar over a year, and how to measure it.
Upselling without being pushy: what to say behind the bar
Upselling done right is just good service. Simple lines that raise the average check, the maths behind them, and how to train the team.