Guides for bars and restaurants
How to know what each dish costs you, what it leaves you and what to do when a supplier raises a price. With examples and no jargon.
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How to cost a dish, step by step
What recipe costing is, how to work out the cost per portion with trim waste and the margin before VAT, with a full example and the most common mistakes.
Updated 28 October 2026
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How to keep supplier price rises under control
How to spot your suppliers' price rises in time, compare them per kilo or litre, see which dishes they hit and what to do so you don't lose margin.
Updated 28 October 2026
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Rikavo or Excel for recipe costing, which suits you
Excel can cost your recipes and it is free. When it is enough, where it falls short and what changes with Rikavo, which keeps them up to date from your invoices.
Updated 28 October 2026
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What is a healthy food cost for a bar or restaurant
What food cost is, how to work out the theoretical and the actual figure, what percentage is considered healthy and what to do if yours is too high.
Updated 28 October 2026