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Calculators
How to Calculate Restaurant Labor Cost Percentage
A practical guide to calculating the real share of restaurant revenue spent on staff, with a worked example and decisions you can use.
Read articleManaging a HoReCa business: articles, tips and tools
Practical guides for owners and their teams.
Calculators
How to calculate food cost—and know when to change menu prices.
An ingredient invoice changes before the menu does. See what that costs per portion and how to compare pricing decisions.
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HoReCa Growth
Why your restaurant keeps firefighting: 7 gaps between kitchen, floor and guest
Follow a restaurant from opening to close. Find seven gaps in menu updates, orders and payments, with practical fixes and a checklist for your next shift.
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HoReCa Growth
How to Keep Coffee Orders Straight During the Morning Rush
Learn how to manage the morning rush in a small coffee shop, prevent mixed-up orders and organise drink preparation and collection without extra staff.
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HoReCa Growth
How to Increase Spend per Guest Without Pushing the Extras
Practical ways to increase restaurant spend per guest with better menu choices and helpful recommendations, without hard selling or mistaking sales for profit.
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