Menu Costing and Margin
How do you cost a recipe accurately down to the true plate cost?
Build a plate cost that reflects real ingredient prices and yields.
PlateCostr blog
Guides on menu costing and margin
Practical, honest advice from the team behind PlateCostr, written to help you do this well.
Menu Costing and Margin
What is food cost percentage and why does it matter for a menu?
Understand the number every operator watches and what it really tells you.
Menu Costing and Margin
How should you price a menu using both plate cost and target margin?
Set prices grounded in real costs instead of matching the place next door.
Menu Costing and Margin
How do you protect margins when ingredient prices keep rising fast?
React to vendor price hikes before they quietly sink a dish.
Menu Costing and Margin
Why do sub-recipes make food costing more accurate across a whole menu?
Cost shared components once so every plate that uses them is right.
Menu Costing and Margin
How do you find the menu items quietly dragging your margin down?
Spot the dishes that sell well but earn little before they hurt you.
Menu Costing and Margin
How does portion control affect food cost and plate consistency over time?
See why the scoop and the scale protect both margin and the guest.
Menu Costing and Margin
Why does recipe costing in a spreadsheet break down as a menu grows?
Understand where manual costing fails and what a real tool changes.
Menu Costing and Margin
How do you manage blended food cost across an entire menu each month?
Steer the whole-menu number, not just one dish at a time.