Blog

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 delivery driver wheels a stack of crates through the open back door of a restaurant early in the morning, watched by a kitchen hand holding the door.

Procurement & suppliers

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Supplier prices rarely jump, they creep, one invoice at a time, until your menu is costed on numbers that are months out of date.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.

Sam11 Aug 20268 min read

A supplier delivery of fresh produce being checked in at a venue's back door on a tablet — where margin begins

Procurement & suppliers

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.

Sam21 May 202613 min read