The kitchen numbers blog
Costing, pricing and the maths behind a profitable menu. Written by a chef, with worked examples you can copy.
0.37per bowl of soup
How to Cost a Recipe, Step by Step (With a Real Example)
Six steps from invoice to cost per portion, worked through on a pot of lentil soup.
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28–35%common target rangeWhat Is a Good Food Cost Percentage? It Depends on This
Typical ranges, and why a 40% dish can make you more money than a 25% one.
40%usable chicken meatRecipe Yield and Trim Loss: The Cost You Are Not Counting
You pay for the whole chicken, but you serve 40% of it. Here is how to cost that.
4.5 ptsa typical-looking gapTheoretical vs Actual Food Cost: Where the Money Disappears
Your recipes say 29%. Your stock count says 33.5%. Here is where the 4.5 points go.
14.00from a 4.20 costMenu Pricing Methods: Cost-Plus, Margin and Market
Three ways to price a dish, with formulas, and when each one fails.
62%food + labour in our examplePrime Cost: The One Number Every Restaurant Should Watch
Food plus labour is most of your spending. Prime cost shows both on one line.
Skip the maths
The recipe costing spreadsheet does every calculation in these articles for your whole menu.