Practical guides to restaurant invoices, ingredient costs and menu pricing. A clearer view of what every dish costs.
Recipe costing
A 10 kg top-up should not reprice the 490 kg already in the walk-in. What a weighted purchase cost is, why the window anchors on your last delivery, and what it does to alerts.
6 min read
Read articleInvoice guides
Follow a $72 sample invoice through package checks, ingredient costs and a $3 plate. Includes a sample PDF and a free recipe-costing spreadsheet.
5 min read
Read articleSoftware comparisons
Compare MarginEdge, MarketMan, MenuLedger, Restaurant365 and xtraCHEF by Toast by workflow, published pricing and questions to ask before buying.
5 min read
Read articleBuying guides
A practical buying checklist: test invoice capture, package sizes, review controls, integrations and the full cost before you commit.
4 min read
Read articleRecipe costing
From supplier package prices to the cost of one plate. Follow a complete example, account for portions and yield, then work out your food cost percentage.
5 min read
Read article