Guides to your restaurant’s numbers
Plain answers to the questions owners ask about food cost, menu prices and running a tidy kitchen, with worked examples you can check on a calculator.
Guides
- Food cost percentage: the formula and a sensible target How to work it out for one dish and for a month, why the two differ, and how to set a target that fits your restaurant.
- How to calculate the food cost of a pizza, size by size A worked example for a pepperoni pizza in four sizes, and why the biggest pizza is often the least profitable one.
- How to cost a recipe when your supplier sells by the case Suppliers sell cases, cans and bags; recipes use grams, cups and slices. Here is how to connect the two.
- How to price a menu item from its food cost The formula, a worked example, and the checks that stop a good-looking percentage from hiding a poor margin.
- Restaurant opening and closing checklist A starting list for opening, closing and daily prep in a pizzeria or quick-service kitchen, plus the temperature checks to record.
- Franchise recipe management: one standard, every store’s real cost How a brand with a few stores keeps recipes consistent while each store pays its own prices.
Tools and definitions
Using Mezbano
How the app itself works, from costing rules to closing the month, is in the Mezbano guides.