Most venues know their theoretical food cost. Very few know their actual food cost. There’s a massive difference between what a dish should cost and what it costs during live service. Portion control, waste, over-prepping, substitutions, and inconsistent plating quietly destroy margin every shift and every service. If your food cost keeps moving unexpectedly, the issue usually isn’t the spreadsheet — it’s the execution. Inside the free Recipe Costing Basics module, we break down how to tighten food cost control before profit disappears.

As petrol prices sharply spiked a few weeks ago and suppliers added an extra fee to their deliveries. How many suppliers are you finding drop or lower the additional charge in the last week or two. Other then the one attached, superior and top cut have slightly reduced delivery fee. Good times, I initially thought but I was hit with a bunch of price increases of major lines. Have you noticed this, and how are you managing this. When was the last time you reviewed your pricing or increased your pricing?

Welcome to Food Cost This section is for anything related to controlling, analysing, and improving food cost in your venue. What to Post Here - Recipe costing questions - Menu pricing issues - Waste and portion control - Supplier pricing discussions - Food cost percentage concerns - Menu performance insights How to Use This Section - Be specific with your question - Include dish details where relevant - Share context (venue type, volume, issues) - Focus on practical, real-world problems - Stay relevant to food cost only - No unrelated posts - No self-promotion - Keep discussions professional Tip If your issue relates to labour, hiring, or operations, post in the correct section for better answers.

Running a hospitality business — whether it’s a restaurant, café, bar, or hotel — is one of the most rewarding yet challenging industries to be in. Unfortunately, many establishments close their doors within the first few years. But here’s the good news: most failures are avoidable with the right strategies in place. Let’s dive into the most common reasons hospitality businesses fail and how you can sidestep them to build a thriving, sustainable business. https://www.restaurant-accelerator.com/blog/the-most-common-reasons-hospitality-businesses-fail-and-how-to-avoid-them

Food waste is more than just an environmental concern—it’s a direct hit to your profit margins. Every onion peel, plate scrap, or over-ordered box of produce represents money lost. But here’s the good news: reducing waste doesn’t mean sacrificing quality or guest satisfaction. https://www.restaurant-accelerator.com/blog/waste-not-want-profit-how-to-cut-waste-without-cutting-quality