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 articleOffering a doggy bag feels like a table gesture. It's also a line on your waste bill, a safety clock for the guest, and - in three corners of the EU - a different law entirely. Seven numbers that make the difference.
Read articleReduce restaurant food waste with 9 proven strategies: smarter purchasing. Plus the free tool: enter who delivers when and print your week.
Read articleWhen does a sommelier or a trained staff member actually pay for themselves? The 4 numbers behind that decision, with a calculator that turns your own wine revenue and cost-% into a concrete answer.
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 articleDo you have to put calorie counts on your menu? Across the EU, almost nowhere — yet. See the 14 allergens that genuinely are mandatory, the UK's 250-employee rule everyone half-remembers, and what calorie labeling would actually cost you.
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 articleYour beer tastes off tonight and the keg gets the blame. Nine times out of ten it's the draft line. The 4 stages from clean to wasted, and what each one costs you.
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 articleWhy kids menus structurally cost more to make than they look, why adults are increasingly ordering off them, and what a kids menu running under its own food-cost target costs you per year.
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 articleA buffet price that works on the average never works on your heaviest eaters. Cost your all-you-can-eat by guest segment and see what the price actually needs to be.
Read articleA cover charge is fully legal in Italy, banned in Spain since 2026, and impossible in France since 1987. Seven numbers that explain what is allowed, where, and what the EU itself always requires.
Read articleBrunch feels like free revenue on a kitchen you already have. 7 numbers behind the shift that's actually two different businesses — with a calculator for your bottomless package.
Read articleParmesan, wild-caught, Kobe beef, homemade — ordinary menu words that are legally regulated claims. See the 7 riskiest, then run your own menu through the free risk checker.
Read articleMatcha isn't one ingredient — it's five, spanning a 10x price range. Most venues chasing the trend buy the wrong grade for the drink they're actually serving, and quietly throw away the margin it should have earned.
Read articleA new dish selling 45 covers a week looks like growth. Find out how many of those covers came from a dish next to it on the card, and what the swap really did to your margin.
Read articleSharing plates look generous and feel cheap to run — but do the numbers agree? The 4 figures behind portion size, food cost, table time and the over-order effect, with your own calculator.
Read articleA packed happy hour feels like a win and still leaves nothing behind. Work out how much of that crowd is genuinely new, how much would have shown up anyway, and where your own break-even sits.
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 articleIngredient costs are up and a price change feels too visible. Work out exactly how far a portion can shrink before a guest notices — and what the rest still has to cost on the menu.
Read articleAn opened bottle of wine is a ticking clock. Vacuum pump, inert gas, needle system or nitrogen cabinet — work out which preservation system actually pays for itself at your volume.
Read articleWater has the best margin on your whole menu and gets the least attention. The four numbers behind the water line: the free-tap-water rules you may already be bound by, the margin that beats wine, and when an in-house filtration system pays for itself.
Read articleFive proven pillars to control food cost and lift your margins, from food-cost percentage to menu engineering.
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