by CostoMenu | Sep 26, 2026 | Food Cost
To set a selling price from food cost: divide portion recipe cost by target food cost as a decimal. Example: cost €4 and target 28% → 4 ÷ 0.28 ≈ €14.29.
by CostoMenu | Sep 6, 2026 | Food Cost
If your food cost percentage is going up, do not jump straight to raising the selling price. You usually need to check more places first.
by CostoMenu | Aug 30, 2026 | Food Cost
If you ask a chef which dish is their most successful, they will often name the one that sells the most — the most popular. That is only half the answer.
by CostoMenu | Aug 23, 2026 | Food Cost
There are two ways to calculate raw-material consumption for a period.
by CostoMenu | Aug 16, 2026 | Food Cost
Many guides cite as a general benchmark the range 28–35%. But there is no perfect percentage for everyone. Everything depends on the rest of the business costs, as well as the type of restaurant.
