Field guides for operators
Formulas, definitions and the weekly routine, written for people who run kitchens. The product those guides describe is AI restaurant management software. No customer stories we cannot name.
How to Close Food Cost for the Week
Close food cost for one week: the same period for counts, purchases, and sales, then theoretical cost, without forcing the waste log to explain the gap.
Stock rises by 9 kg. The missing kilogram is a credit note in the same period, not waste. The close is where those three documents are made to agree.
All guides
- Food cost8 min
Food Cost Formula: How to Calculate Food Cost Percentage
Food cost formula for a period: opening inventory, purchases, closing inventory, and food sales, with a worked example and common mistakes.
- Food cost9 min
Food Cost Variance: Theoretical vs Actual Food Cost
Food cost variance: theoretical cost is recipe cost times quantity sold, and actual cost is inventory COGS. The gap is waste, portioning, comps, or price.
- HACCP8 min
Digital HACCP Logs for Restaurant Groups
What a digital HACCP log needs to contain, why end-of-week paper fails an inspection, and how restaurant groups keep one program across every site.
- Waste7 min
How to Track Kitchen Waste
A practical way to log kitchen waste (spoilage, over-production, trim, and plate waste), value it at cost, and tie it to actual versus theoretical food cost.
- Recipes8 min
Recipe Costing Across Branches and Central Kitchens
Recipe costing across branches and central kitchens: one shared method, weighted average cost per branch, sub-recipes, and yield.
- Food cost9 min
Menu Engineering and Food Cost
How to rank dishes by popularity and contribution margin, and why food cost percentage alone mis-orders the menu. A worked illustration, not a benchmark.
- HACCP8 min
Digital Temperature Logging Practices
What a restaurant temperature log should capture, how paper usually fails a group, and how digital logs relate to HACCP checks.
- Purchasing8 min
Goods Received Note (GRN): How to Stop Purchasing Variance
Goods received note (GRN): how a purchase order, a receipt, and an invoice explain purchasing variance. A worked short-delivery example.
- Inventory8 min
Par Level Formula: How to Set Par Levels and Reorder Points
Par level formula: par = daily usage × (lead time + days between deliveries) + safety buffer. Plus how to set reorder points from real usage.
- Recipes8 min
How to Match a Sales File to Recipes
Use a CSV or a POS sales file to get quantity sold, matched by SKU. Unmatched rows do not deplete, and depletion is not actual food cost.
- Recipes8 min
When a Supplier Price Changes Mid-Period
A mid-week supplier price changes the invoice you book and the weighted average on the recipe card. It is not waste, and the card is not a price per sale.
- Recipes12 min
How to cost a recipe (with a free recipe costing template)
Cost any recipe step by step: edible-portion yield, weighted average cost, food cost % net of VAT, and a free 10-field recipe costing template.
- Inventory11 min
Restaurant inventory turnover ratio: formula, days on hand and what's normal
Inventory turnover ratio = COGS ÷ average inventory. How restaurants calculate it each month, turn it into days on hand, read it by category and avoid errors.
- Food cost12 min
Restaurant COGS formula: how to calculate cost of goods sold
The restaurant COGS formula is opening inventory + purchases − closing inventory. Step-by-step method, a worked example, VAT handling and count errors.
- Recipes14 min
Yield percentage formula: how to calculate food yield and edible-portion cost
The food yield percentage formula is edible weight ÷ purchased weight × 100. Butcher yield test, edible-portion cost, order quantities and by-product credits.
- Food cost14 min
Restaurant profit and loss (P&L) statement: how to read it, line by line
A restaurant P&L shows sales, cost of sales, labor, operating costs and profit. Learn to read it line by line, with a worked month and a free template.
New to food cost? Start here
Three guides, in order. The formula, the two numbers it produces, and the weekly routine that keeps them honest.
Facts you can quote
Price, pricing unit, product languages, and HACCP jurisdictions. Figures below are as of 22 September 2026.
- Price
- SAR 299 / QAR 290 / AED 293 / BHD 30 / OMR 31 per branch per month, excluding VAT. Details
- Pricing unit
- Priced per branch, not per user. Unlimited team members are included. Details
- Product languages
- The product interface supports English, French, and Arabic. You choose the language in the product. This marketing site is available in English, French, and Arabic. Details
- HACCP jurisdictions
- Digital HACCP logs are timestamped and built to be exported for inspections under Qatar Ministry of Public Health (MOPH), UAE Food Safety Department, and Saudi Food and Drug Authority (SFDA) requirements. The logs do not, by themselves, make a kitchen compliant. Details
- As of
- 22 September 2026