How to calculate the cost of a dish
The cost of a dish is the sum of each recipe ingredient times its quantity and its cost. A step-by-step example and how to use the weighted average cost.
What COGS is and what it should be
Cost of goods sold is opening stock plus purchases minus closing stock. How to calculate it in a restaurant, with a one-month example.
How to do a stock count
How to count a restaurant's stock in a few steps, compare what you counted with what should be there and see what the shortage is worth. With an example.
Which dish pays off
The dish that pays off most is not the one with the highest margin percentage but the one that brings in the most money in total: margin per dish times units sold. Example with 4 dishes.
How to read the income statement and balance sheet
The income statement says whether you made money in a period; the balance sheet, what you have and owe today. How to read both for a restaurant, with an example.
How to price a dish
To price a dish, divide its cost by the food cost percentage you want. An example with 25%, 28%, 30% and 35%, and how to round.
Cuadra or an Excel spreadsheet
A spreadsheet is enough to start; once there is a team, stock and many dishes, it falls behind. An honest comparison between Excel and Cuadra.