by CostoMenu | Sep 26, 2026 | Food Cost
Για να βάλεις τιμή πώλησης από το food cost: διαίρεσε το κόστος της συνταγής ανά μερίδα με τον στόχο food cost σε δεκαδικό. Παράδειγμα: κόστος €4 και στόχος 28% → 4 ÷ 0,28 ≈ €14,29. Μετά έλεγξε το πραγματικό % με κόστος ÷ τελική τιμή. Ο τύπος δίνει βάση· δεν...
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.
by CostoMenu | Aug 9, 2026 | Food Cost
Food cost is one of the most useful numbers for a restaurant, café, or catering business. Not because it is an “accounting term”, but because it answers a very practical question:
