The FoodCostOS & StockZone blog
Food cost, inventory and operational best practices.
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How to calculate your food cost (food cost percentage)
A simple method to calculate a dish's food cost and your food cost percentage, with a worked example and the ratios to aim for in restaurants.
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Stock: avoid stockouts and overstock with smart reordering
Stockout or overstock, two sides of the same problem. How to compute the right reorder level from real consumption and supplier lead times.
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HACCP and food-safety management plan: a guide for restaurants
What HACCP and a food-safety management plan require, what your plan must contain, and how to keep temperature and cleaning logs without paperwork.
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Reducing kitchen waste: 6 concrete levers
Expiry, breakage, over-portioning, theft… the main sources of waste in restaurants and how to cut them to win back margin.
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The restaurant recipe card: what it’s for and how to build one
Why the recipe card is the foundation of food cost, what it must contain, and how to build one step by step (with sub-recipes and waste).
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