{
 "version": "https://jsonfeed.org/version/1.1",
 "title": "PlateCostr blog",
 "home_page_url": "https://platecostr.com/blog/",
 "feed_url": "https://platecostr.com/feed.json",
 "language": "en-US",
 "items": [
  {
   "id": "https://platecostr.com/blog/cost-a-recipe-accurately/",
   "url": "https://platecostr.com/blog/cost-a-recipe-accurately/",
   "title": "How do you cost a recipe accurately down to the true plate cost?",
   "summary": "Build a plate cost that reflects real ingredient prices and yields.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/cost-a-recipe-accurately.jpg"
  },
  {
   "id": "https://platecostr.com/blog/food-cost-percentage-explained/",
   "url": "https://platecostr.com/blog/food-cost-percentage-explained/",
   "title": "What is food cost percentage and why does it matter for a menu?",
   "summary": "Understand the number every operator watches and what it really tells you.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/food-cost-percentage-explained.jpg"
  },
  {
   "id": "https://platecostr.com/blog/price-menu-cost-margin/",
   "url": "https://platecostr.com/blog/price-menu-cost-margin/",
   "title": "How should you price a menu using both plate cost and target margin?",
   "summary": "Set prices grounded in real costs instead of matching the place next door.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/price-menu-cost-margin.jpg"
  },
  {
   "id": "https://platecostr.com/blog/handle-rising-ingredient-prices/",
   "url": "https://platecostr.com/blog/handle-rising-ingredient-prices/",
   "title": "How do you protect margins when ingredient prices keep rising fast?",
   "summary": "React to vendor price hikes before they quietly sink a dish.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/handle-rising-ingredient-prices.jpg"
  },
  {
   "id": "https://platecostr.com/blog/sub-recipes-costing-accuracy/",
   "url": "https://platecostr.com/blog/sub-recipes-costing-accuracy/",
   "title": "Why do sub-recipes make food costing more accurate across a whole menu?",
   "summary": "Cost shared components once so every plate that uses them is right.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/sub-recipes-costing-accuracy.jpg"
  },
  {
   "id": "https://platecostr.com/blog/find-menu-margin-losers/",
   "url": "https://platecostr.com/blog/find-menu-margin-losers/",
   "title": "How do you find the menu items quietly dragging your margin down?",
   "summary": "Spot the dishes that sell well but earn little before they hurt you.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/find-menu-margin-losers.jpg"
  },
  {
   "id": "https://platecostr.com/blog/portion-control-food-cost/",
   "url": "https://platecostr.com/blog/portion-control-food-cost/",
   "title": "How does portion control affect food cost and plate consistency over time?",
   "summary": "See why the scoop and the scale protect both margin and the guest.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/portion-control-food-cost.jpg"
  },
  {
   "id": "https://platecostr.com/blog/recipe-costing-vs-spreadsheet/",
   "url": "https://platecostr.com/blog/recipe-costing-vs-spreadsheet/",
   "title": "Why does recipe costing in a spreadsheet break down as a menu grows?",
   "summary": "Understand where manual costing fails and what a real tool changes.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/recipe-costing-vs-spreadsheet.jpg"
  },
  {
   "id": "https://platecostr.com/blog/blended-food-cost-control/",
   "url": "https://platecostr.com/blog/blended-food-cost-control/",
   "title": "How do you manage blended food cost across an entire menu each month?",
   "summary": "Steer the whole-menu number, not just one dish at a time.",
   "date_published": "2026-09-03T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/blended-food-cost-control.jpg"
  },
  {
   "id": "https://platecostr.com/blog/yield-trim-waste-plate-cost/",
   "url": "https://platecostr.com/blog/yield-trim-waste-plate-cost/",
   "title": "How much does trim waste really add to plate cost when you skip yield tests?",
   "summary": "As-purchased price is not what your plate actually costs. Here is how yield testing turns a case price into the real cost of the portion that reaches the guest.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/yield-trim-waste-plate-cost.jpg"
  },
  {
   "id": "https://platecostr.com/blog/menu-engineering-matrix-decisions/",
   "url": "https://platecostr.com/blog/menu-engineering-matrix-decisions/",
   "title": "Which menu items should you promote, reprice, or cut after a menu engineering review?",
   "summary": "Menu engineering sorts every dish by popularity and contribution margin. The useful part is what you do with each quadrant afterward.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/menu-engineering-matrix-decisions.jpg"
  },
  {
   "id": "https://platecostr.com/blog/catering-quote-plate-cost/",
   "url": "https://platecostr.com/blog/catering-quote-plate-cost/",
   "title": "What is the best way to quote a catering job without losing your margin?",
   "summary": "Catering quotes fail when they are built from restaurant menu prices instead of event-specific costs. Here is a costing approach that holds up when the guest count changes.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/catering-quote-plate-cost.jpg"
  },
  {
   "id": "https://platecostr.com/blog/cost-daily-specials-fast/",
   "url": "https://platecostr.com/blog/cost-daily-specials-fast/",
   "title": "How should a chef cost a daily special before it goes on the board?",
   "summary": "Specials are where creativity and margin collide. A ten-minute costing habit keeps them from becoming the most expensive item you sell.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/cost-daily-specials-fast.jpg"
  },
  {
   "id": "https://platecostr.com/blog/cocktail-pour-cost-basics/",
   "url": "https://platecostr.com/blog/cocktail-pour-cost-basics/",
   "title": "How do you cost cocktails and bar pours the same way you cost plates?",
   "summary": "Pour cost is plate cost with liquid ingredients. Here is how to bring the bar into the same costing discipline as the kitchen.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/cocktail-pour-cost-basics.jpg"
  },
  {
   "id": "https://platecostr.com/blog/delivery-commission-plate-margin/",
   "url": "https://platecostr.com/blog/delivery-commission-plate-margin/",
   "title": "How much margin does third-party delivery commission take from each plate you sell?",
   "summary": "The plate cost does not change when an order comes through a delivery app, but the price you keep does. Here is how to cost delivery orders honestly.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/delivery-commission-plate-margin.jpg"
  },
  {
   "id": "https://platecostr.com/blog/theoretical-vs-actual-food-cost/",
   "url": "https://platecostr.com/blog/theoretical-vs-actual-food-cost/",
   "title": "Why does actual food cost drift away from theoretical food cost every month?",
   "summary": "Your recipes say one number, your inventory count says another. The gap between them is the most useful report in the kitchen if you know how to read it.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/theoretical-vs-actual-food-cost.jpg"
  },
  {
   "id": "https://platecostr.com/blog/prime-cost-vs-food-cost/",
   "url": "https://platecostr.com/blog/prime-cost-vs-food-cost/",
   "title": "Why does prime cost matter more than food cost alone for a small restaurant?",
   "summary": "Food cost tells you how well you buy and portion. Prime cost tells you whether the restaurant can survive. Here is how the two fit together.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/prime-cost-vs-food-cost.jpg"
  },
  {
   "id": "https://platecostr.com/blog/prix-fixe-menu-costing/",
   "url": "https://platecostr.com/blog/prix-fixe-menu-costing/",
   "title": "How do you cost a prix fixe or tasting menu as one priced experience?",
   "summary": "When guests pay one price for several courses, plate cost has to be understood across the whole sequence. Here is how to cost, price, and protect a set menu.",
   "date_published": "2026-09-07T09:00:00Z",
   "image": "https://platecostr.com/assets/blog/prix-fixe-menu-costing.jpg"
  }
 ]
}