Blog
Guides, formulas, benchmarks and deep dives linked to the calculators for bars, restaurants, pizzerias and hotels.
The 30/30/30 rule shows how to split restaurant costs: 30% food, 30% labor, 30% overhead, 10% profit. Formula, benchmark tables and worked examples.
6 min readHotelWhat ADR (Average Daily Rate) is, how to calculate a hotel's average room rate, how it differs from RevPAR and occupancy, and the concrete levers to raise it.
5 min readFood SafetyHow blast chilling works in a professional kitchen: positive vs negative cycles, timings, HACCP rules and the common mistakes that get kitchens flagged.
7 min readFinanceHow to calculate the break-even point of a restaurant or bar: formula, fixed vs variable costs, a worked example, covers needed and the mistakes to avoid.
7 min readFood SafetyHow to keep the cold chain unbroken in foodservice: temperatures, time limits, goods receiving, blast chilling and the mistakes that trigger HACCP penalties.
7 min readHotelWhat CPOR (cost per occupied room) is, how to calculate it step by step with worked examples, which costs to include, and how to set your minimum room rate.
6 min readDeliveryHow much delivery platforms like Glovo, Deliveroo and Just Eat charge restaurants: real commission rates, hidden fees, VAT, and how to work out your true margin.
5 min readDeliveryIn delivery, food cost alone lies. Packaging, commissions and tax reshape your real margin. Here is how to calculate it properly, dish by dish.
5 min readDeliveryHow to price a delivery menu without eroding your margin: the right markup, platform commission, VAT, packaging and a practical dish-by-dish formula.
6 min readHotelDynamic pricing for hotels: what it is, how it works, when it actually pays off, the data and rules to set it up without underselling, and mistakes to avoid.
7 min readSustainabilityThe FIFO method explained for kitchen operators: how to rotate stock, kill spoilage and expiry losses, with practical rules, tables and a worked example.
7 min readMarketingA practical food photography guide for menus and delivery: light, angles, styling and photos that sell. An operator's method, even with a smartphone.
7 min readFood SafetyComplete food storage temperature chart for kitchens: fridge, freezer, blast chilling, cooking and hot holding. HACCP-aligned values and the mistakes to avoid.
6 min readDeliveryWhat a ghost kitchen is, how much it costs to open and when it actually pays off: models, real numbers, delivery commissions and break-even, operator to operator.
7 min readFood SafetyHow to write an HACCP plan step by step: scope, hazard analysis, critical control points, critical limits, records and the mistakes that fail inspections.
5 min readHotelHow to calculate a hotel's break-even point: the formula, fixed vs variable costs, a full worked example, and the minimum occupancy you need every month.
7 min readHotelWhat hotel occupancy rate is, how to calculate it with worked examples, benchmarks by property type, and the concrete levers to raise it without slashing rates.
6 min readHotelHotel revenue management explained by an operator: the KPIs (RevPAR, ADR, GOPPAR), dynamic pricing, segmentation, forecasting and the mistakes to avoid. With formulas.
6 min readTechnologyA practical guide to choosing the right restaurant POS: must-have features, real costs, hardware, integrations, and the mistakes to avoid before you sign.
7 min readMarketingHow to increase the average check in your restaurant or bar: 12 operator-tested levers across menu, upselling, pairings and staff to lift spend per guest.
7 min readDeliveryHow to increase your average order value (AOV) in delivery without killing margin: upselling, bundles, free-delivery thresholds and the mistakes to avoid.
6 min readHotelHow to increase hotel RevPAR with 9 operational levers on rate, occupancy and channel mix. Formulas, worked examples, tables and the mistakes to avoid.
6 min readSustainabilityIngredient yield changes your real food cost. Learn to calculate trim waste, edible-portion cost per kg, and stop underpricing dishes. Tables, formulas, examples.
7 min readMarketingAn Instagram strategy for restaurants that fills tables: weekly content plan, Reels that reach new diners, local search, reviews, and the metrics that matter.
8 min readFinanceHow to depreciate ovens, blast chillers and walk-ins: useful life, straight-line method, book vs tax depreciation and the impact on your P&L. With worked examples.
6 min readFood SafetyA complete kitchen hygiene checklist for restaurants: cleaning, sanitising, temperatures, personal hygiene and the mistakes that trigger inspection failures.
5 min readSustainabilityA practical kitchen waste audit guide: what to weigh, how to sort waste streams, the key formulas and the mistakes that quietly skew your data and margin.
5 min readMarketingLocal SEO for restaurants: optimize your Google Business Profile, reviews, website and structured data to show up when people search where to eat nearby.
6 min readMarketingHow to set up a loyalty program for bars and restaurants: stamp vs points mechanics, real reward cost, the KPIs that matter and the mistakes to avoid.
7 min readMarketingHow to manage your restaurant's Google reviews: reply to positive and negative stars, raise your rating, handle fakes, and use your profile to sell more covers.
8 min readFood SafetyMenu allergen rules explained: the 14 allergens you must declare, how to label your menu, avoid cross-contamination and stay compliant. A practical guide for food businesses.
6 min readMarketingMenu engineering in practice: design a menu that sells using margin, popularity, visual placement and pricing psychology to lift your average check.
6 min readDeliveryOwn delivery vs platforms like Uber Eats and Deliveroo: a cost, margin and volume comparison to work out which one truly pays off for your restaurant, with examples.
5 min readFinancePrime cost adds food cost and labor cost together: it's the KPI that really decides a restaurant's profitability. Formula, targets and worked examples.
6 min readDeliveryWhat you actually keep on a delivery order: commission, VAT, food cost, packaging and markup broken down line by line, with ready-to-use worked examples.
6 min readFinanceWhat a restaurant's net margin really is, how to calculate it step by step, the hidden costs that erode it, and the benchmark numbers to use.
6 min readSustainability15 practical strategies to cut food waste in your restaurant: measure, portion, rotate, reuse and train. Less in the bin, more margin on the plate.
5 min readStaffCut your restaurant labor cost without cutting service: target ratios, sales per labor hour, smarter scheduling, formulas and the mistakes to avoid. Operator guide.
5 min readStaffHow to reduce staff turnover in your restaurant: the real causes, how to calculate the rate, the true cost of replacing a worker, and retention levers that work.
6 min readMarketingRestaurant email and SMS marketing that fills tables: build your list, segment by behavior, write messages people open, and measure real ROI on a small budget.
6 min readMarketingAn operator's guide to optimizing your restaurant Google Business Profile: categories, photos, reviews, posts and attributes to win the local pack.
7 min readFinanceThe 12 restaurant KPIs to track every month, explained by an operator: food cost, average check, prime cost, RevPASH and margin, with formulas and worked examples.
7 min readCosti aperturaThe 10 costliest mistakes when opening a restaurant: undercapitalization, runaway food cost, the wrong location. With tables, formulas and real numbers.
7 min readFinanceRestaurant ROI explained: how to calculate return on investment, how many years it takes to recoup your start-up money, and the levers that shorten payback.
7 min readStaffHow to schedule restaurant shifts without the weekly chaos: a 7-step method, coverage by daypart, rest rules, labor cost examples and the mistakes to avoid.
6 min readSustainabilityHow a seasonal, sustainable menu cuts food cost and waste while lifting margin. Operator playbook: sourcing, costing, waste tracking and the mistakes to avoid.
5 min readSustainabilitySustainable delivery packaging: materials, real cost per order, impact on food cost and how to choose without eroding your margin. A practical operator guide.
7 min readHotelWhat GOPPAR is, how to calculate it, why it measures profit rather than just revenue, how it differs from RevPAR, and how to use it to set rates and promotions.
7 min readFood SafetyWhat is HACCP: the food safety self-control system every food business needs. The 7 principles, the manual, critical temperatures and the mistakes to avoid.
6 min readHotelWhat RevPAR is, how to calculate it (two formulas), how it differs from ADR and occupancy, benchmarks by hotel type, and the concrete levers to grow it.
6 min read