Blog
Ideas on food cost and margins
Practical guides on food costs, recipe costing, and how independent restaurants recover margin week after week.
Food cost
How to calculate your restaurant's food cost (no spreadsheets)
A practical guide to calculating food cost percentage, understanding the healthy 28–35% range, and spotting the dishes that are eating your margin.
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Recipe costingWhat is recipe costing and why your menu needs it
Recipe costing is the ingredient-by-ingredient breakdown of a dish's cost. We explain how to do it and how to keep it current when prices change every week.
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ProductWelcome to Teremu
Scan an invoice and watch it become line items, costs, and margins — no spreadsheets. Here's the idea behind Teremu.
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