Blog
Ideas on food cost and margins
Practical guides on food costs, recipe costing, and how independent restaurants recover margin week after week.
AI
AI in your restaurant, without the hype: what it really does and what it shouldn't
Everyone is talking about AI. Here's where it genuinely helps in a kitchen, where it shouldn't decide for you, and how the Teremu Assistant works.
Read more
Food costHow 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.
Read more
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.
Read more
ProductWelcome to Teremu
Scan an invoice and watch it become line items, costs, and margins — no spreadsheets. Here's the idea behind Teremu.
Read more