Menu engineering, wine, food cost and margins on your menu.
Wine cellar management in 7 steps: storage at 12–14°C, stock records, GMROII and smart buying — turn your restaurant cellar into a profitable asset.
Read articleFarm to table in fine dining: 7 steps to make provenance your signature. Plus the free tool: enter who delivers when and print your week.
Read articleRising costs don't have to eat into your margin. Raise your menu prices in 6 steps without losing guests — with pricing psychology, numbers and timing.
Read article7 science-backed techniques to price your menu smarter — without scaring off guests.
Read articleIncrease your average spend with proven upselling techniques. Psychologically sound and guest-focused.
Read articleGrow your restaurant's drinks revenue in 7 proven steps: measure attachment rate, identify why guests skip wine, master the 5-word method, add a local wine, surprise with unexpected pairings, run team tastings and optimise your wine list.
Read articleBuild a profitable cocktail menu with margins up to 80%. Signature cocktails, mocktails and British spirits — the complete guide.
Read articleRestaurant cheese course in 7 steps: choosing cheeses and affineurs, pricing, presentation and service scripts that turn cheese into near-pure profit.
Read articleÀ la carte vs prix fixe, explained — plus a free calculator that finds the exact set-menu price at which both formats leave you the same margin.
Read articleReduce restaurant food waste with 9 proven strategies: smarter purchasing. Plus the free tool: enter who delivers when and print your week.
Read articleWine list and beverage management in 7 steps: which wines to list, how to price for margin, stock control and staff training. 2026 guide.
Read articleHow many dishes should a restaurant menu have? 5 to 9 per category is the working band — but the right number comes out of your own till. Work it out here.
Read articleIncrease your revenue per guest by 15-25% with menu engineering techniques.
Read articleSeasonal menu for your restaurant: 7 practical steps to cut food costs 10–20%, work with local suppliers and reduce waste. Full 2026 guide.
Read articlePrevent allergic reactions with proper allergen tracking.
Read articlePrep too little and you lose the sale. Prep too much and you lose the ingredient. Seven numbers tell you exactly how much to make of each dish.
Read articleA corkage fee feels like a favour or like pure profit. It's neither: seven numbers that decide what a BYO bottle really costs you, what it saves the guest, and what you should actually charge for it.
Read articleHalf the dishes a kitchen tests as tonight's special never earn a permanent spot on the menu, and almost nobody checks whether the dish that got cut had actually paid back what it cost to test. Seven numbers, plus a calculator that runs the payback math on your own dish.
Read articleTonight's special usually exists to use up something before it spoils — but almost nobody works out how many plates that surplus actually is, or whether tonight's demand can clear it before it has to be binned. Seven numbers to run your own board through, with a calculator that does the math for your own night.
Read articleWhat a menu in one language actually costs you: the law that makes
Read articleYour beverage cost looks healthy and still nothing is left. Work out your real pour cost — ex VAT, per category — and see in money what you pour but never sell.
Read articleYour food cost is climbing with nothing to blame it on: no price change, no new recipe, no theft. Measure portion creep dish by dish and see, in euros a year, what your plate costs above what the recipe card says.
Read articleYour cost price sits on the invoice, but that kilo isn't the kilo that lands on the plate. Work out your yield — trim loss and cook loss together — and see in euros what a dish really costs.
Read articleFive proven pillars to control food cost and lift your margins, from food-cost percentage to menu engineering.
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