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Margin, costing and operations, explained

Practical insight for hospitality operators — protecting margin, costing recipes and running tighter venues. From the Chefy team.

Braised lamb shankre-costed $11.54/kgAvg margin68.2%Pumpkin salad basere-costed $18.98/kgWaste this week$214.80House mayore-costed $5.97/kgRecipes re-costed today14Burger basere-costed $4.29/kgAvg food cost27.5%

A line cook turns hash browns on a diner flat-top during the breakfast rush while a server reaches through the pass window for plates.

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Margin & costing

Restaurant food cost percentage: how to calculate it and bring it down

A packed dining room can still lose money if your food cost percentage is drifting. How US operators calculate it both ways, what a healthy number looks like by format, and how to bring it down without cutting quality.

Sam8 Sept 202612 min read

A cook caps a line of burgers along a steel bench during lunch service, steam rising off the grill behind him.

Margin & costing

Food cost percentage: how to calculate it and bring it down

A busy service can still lose money if your food cost percentage is drifting. How to calculate it both ways, what a healthy figure looks like for your venue type, and how to bring it down without cutting quality.

Sam2 Sept 202611 min read

Female chef intently writing new prices on a small chalkboard menu in a bistro, referencing a printed list. A digital scale is on the counter behind her.

Margin & costing

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.

Sam30 July 20269 min read