How to Give Your Kitchen Staff Their Own Accounts and Roles
Invite up to 6 staff, give each a role — manager, chef/cook or front of house — and see who logged what. Cooks never see prices. Step by step.
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Food Cost & Operations articles
Costing, margins, inventory and running a profitable kitchen.
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How to Track Food Waste in Your Kitchen and What It Costs
Log what is thrown away and why in a few seconds, see what it costs by day, by reason and by item, and track buffet leftovers — step by step.
How to Use the Menu Engineering Matrix: Stars, Plowhorses, Puzzles and Dogs
Find out which dishes make you money and which only keep the kitchen busy — from your real sales and food costs — and what to do with each one.
How to Scan Supplier Invoices and Update Your Food Costs Automatically
Photograph, upload or import a supplier invoice. You check every line, then prices, received stock and recipe costs update in one click — and one click undoes it.
How to Calculate Food Cost % and Plate Cost (With a Worked Example)
Food cost percentage is the one number every kitchen must know by heart. Here is the method I use, line by line, with a worked plate example.
Par Levels and Auto-Reorder: Stop Running Out of Stock
Running out of a key ingredient on a Friday night costs more than the ingredient. Par levels turn ordering from a daily panic into a five-minute routine.
Menu Engineering Basics: Which Dishes Really Make Money
Popularity and profit are not the same thing. Menu engineering puts every dish in one of four boxes and tells you exactly what to do with each.