Margin, costing and operations, explained
Practical insight for hospitality operators — protecting margin, costing recipes and running tighter venues. From the Chefy team.
Catching invoice creep before it reaches your menu
Supplier prices rarely jump, they creep, one invoice at a time, until your menu is costed on numbers that are months out of date. Here is how Australian venues catch the increases early and protect margin.
Menu pricing strategy: when to reprice your menu, and when to hold
Most venues reprice once a year and hope. Here is the missing layer of menu pricing strategy: the triggers that say move, which dishes to check first, and a cadence a lean team can run.
Food price forecast 2026/27: the beef, lamb and dairy outlook for Australian kitchens
Beef and lamb are forecast to ease into 2026-27 while dairy tightens and gets dearer. Here is what the ABARES, Dairy Australia and ABS numbers mean for your food cost, with a worked example of recosting a dish.
Restaurant Procurement Management: 7 Margin Breaches to Catch Before Month-end
Restaurant procurement management isn't about ordering stock. It's the upstream control that keeps costings live and dish margin protected. Here are the 7 breaches to catch early.