[{"data":1,"prerenderedAt":182},["ShallowReactive",2],{"blog-list-en":3},[4,79,141],{"id":5,"title":6,"author":7,"body":8,"category":22,"date":69,"description":70,"extension":71,"image":72,"meta":73,"navigation":74,"path":75,"seo":76,"stem":77,"__hash__":78},"blog_en\u002Fblog\u002Fcomo-calcular-food-cost.md","How to calculate your restaurant's food cost (no spreadsheets)","Teremu Team",{"type":9,"value":10,"toc":62},"minimark",[11,16,24,29,32,38,45,49,52,56,59],[12,13,15],"h1",{"id":14},"how-to-calculate-your-restaurants-food-cost","How to calculate your restaurant's food cost",[17,18,19,23],"p",{},[20,21,22],"em",{},"Food cost"," is the percentage of your revenue that goes toward buying the food you sell. It's the metric that most quickly determines whether a restaurant makes or loses money — and the one most neglected when there's no time for spreadsheets.",[25,26,28],"h2",{"id":27},"the-basic-formula","The basic formula",[17,30,31],{},"Food cost percentage is calculated as:",[17,33,34],{},[35,36,37],"strong",{},"Food cost % = (Cost of food sold \u002F Food sales) x 100",[17,39,40,41,44],{},"If in a given week you spent $6,000 on ingredients that turned into $20,000 in sales, your food cost is 30%. The healthy range for most restaurants sits between ",[35,42,43],{},"28% and 35%","; above that, margin erodes fast.",[25,46,48],{"id":47},"the-problem-with-manual-calculation","The problem with manual calculation",[17,50,51],{},"Doing it by hand requires logging every invoice, every price, and every waste event. In practice, almost no one does this weekly — and when salmon jumps 8% without warning, you find out a month late.",[25,53,55],{"id":54},"how-teremu-solves-it","How Teremu solves it",[17,57,58],{},"Teremu builds your food cost from what already exists: you scan the supplier invoice, AI extracts the line items, and prices automatically roll into the cost of each dish. There's no daily logging: the number stays alive on its own, and you only correct what matters.",[17,60,61],{},"The result is an always-current food cost, with alerts when a supplier raises prices or a dish drops below its target margin.",{"title":63,"searchDepth":64,"depth":64,"links":65},"",2,[66,67,68],{"id":27,"depth":64,"text":28},{"id":47,"depth":64,"text":48},{"id":54,"depth":64,"text":55},"2026-07-15","A practical guide to calculating food cost percentage, understanding the healthy 28–35% range, and spotting the dishes that are eating your margin.","md",null,{},true,"\u002Fblog\u002Fcomo-calcular-food-cost",{"title":6,"description":70},"blog\u002Fcomo-calcular-food-cost","w82m8lhNavJBnoLtwXJkHhNsTkYRR7DV6jugduf0mF8",{"id":80,"title":81,"author":7,"body":82,"category":91,"date":134,"description":135,"extension":71,"image":72,"meta":136,"navigation":74,"path":137,"seo":138,"stem":139,"__hash__":140},"blog_en\u002Fblog\u002Fque-es-un-escandallo.md","What is recipe costing and why your menu needs it",{"type":9,"value":83,"toc":129},[84,87,97,101,112,116,119,123,126],[12,85,81],{"id":86},"what-is-recipe-costing-and-why-your-menu-needs-it",[17,88,89,92,93,96],{},[35,90,91],{},"Recipe costing"," (known as ",[20,94,95],{},"escandallo"," in Spanish kitchens) is the detailed breakdown of a dish's cost: how much each ingredient costs, in the exact quantity you use, so you know what margin the dish leaves at its selling price.",[25,98,100],{"id":99},"why-it-matters","Why it matters",[17,102,103,104,107,108,111],{},"Without recipe costing, your menu prices are a gut feeling. With it, you know exactly which dishes are ",[20,105,106],{},"stars"," (popular and profitable) and which are ",[20,109,110],{},"dogs"," (neither selling well nor leaving margin). It's the foundation of menu engineering.",[25,113,115],{"id":114},"the-challenge-prices-move","The challenge: prices move",[17,117,118],{},"A recipe cost calculated once in a spreadsheet ages badly. The moment your supplier raises the price of oil or fish, the real margin on every dish changes — and your costing sheet no longer tells the truth.",[25,120,122],{"id":121},"recipe-costs-that-update-themselves","Recipe costs that update themselves",[17,124,125],{},"In Teremu, every dish is costed live from the rolling prices on your invoices. When you scan a new invoice and an ingredient price changes, every dish that uses it is recalculated instantly. The dish list sorts from worst to best margin, so the ones needing attention float to the top.",[17,127,128],{},"That's the goal of Teremu: your recipe costs are never outdated, without you ever touching a spreadsheet.",{"title":63,"searchDepth":64,"depth":64,"links":130},[131,132,133],{"id":99,"depth":64,"text":100},{"id":114,"depth":64,"text":115},{"id":121,"depth":64,"text":122},"2026-07-10","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.",{},"\u002Fblog\u002Fque-es-un-escandallo",{"title":81,"description":135},"blog\u002Fque-es-un-escandallo","nCAZzc8MzBjtnAgThU12kIlYRcLXaWmf_yqBk5YucSI",{"id":142,"title":143,"author":7,"body":144,"category":174,"date":175,"description":176,"extension":71,"image":72,"meta":177,"navigation":74,"path":178,"seo":179,"stem":180,"__hash__":181},"blog_en\u002Fblog\u002Fbienvenido-a-teremu.md","Welcome to Teremu",{"type":9,"value":145,"toc":170},[146,149,152,156,163,167],[12,147,143],{"id":148},"welcome-to-teremu",[17,150,151],{},"Teremu turns your phone camera into your restaurant's back office. Scan crumpled vendor invoices and AI keeps your food costs, dish margins, inventory, and supplier prices up to date — without any manual data entry.",[25,153,155],{"id":154},"the-idea","The idea",[17,157,158,159,162],{},"Our philosophy is simple: ",[35,160,161],{},"smart approximation instead of bookkeeping",". Teremu never asks you to log anything daily. It builds an accurate, always-current picture from what already exists — the papers your suppliers hand you and the sales you ring up — and lets a human correct only at the moments that matter.",[25,164,166],{"id":165},"whats-next","What's next",[17,168,169],{},"On this blog we'll share insights on food cost, recipe costing, supplier negotiation, and how independent restaurants recover margin points week after week. Welcome aboard.",{"title":63,"searchDepth":64,"depth":64,"links":171},[172,173],{"id":154,"depth":64,"text":155},{"id":165,"depth":64,"text":166},"Product","2026-07-05","Scan an invoice and watch it become line items, costs, and margins — no spreadsheets. Here's the idea behind Teremu.",{},"\u002Fblog\u002Fbienvenido-a-teremu",{"title":143,"description":176},"blog\u002Fbienvenido-a-teremu","Qdbqq1g2oXiVLUHdStUrUJzCQ__HYT2MvtXBsNN7Vmk",1785249689758]