Food and drink shops
Know cost per dish, control waste, price the menu for profit and manage ingredients
Lessons (in order)
- 01Honest cost per dish Use real quantities per dish, including seasoning, packaging and usable yieldBasics · 7 min
- 02Waste is profit in the bin every day Log waste for 2 weeks to see where to order less and which dishes to adjustHands-on · 5 min
- 03Menu pricing and engineering Group dishes by popularity × profit per dish, then promote, fix or cutHands-on · 6 min
- 04Selling on delivery apps without losing money App commission is charged on the selling price, so price backwards from your margin target and include packagingHands-on · 7 min
Free tools to use alongside
Hands-on
Ask and share in this path's community room
Go to the room →Go further when ready
Related templates
- Menu cost + suggested price · Excel / Google SheetsAwaiting real-use test
- Stock sheet with low-stock alerts · Excel / Google SheetsAwaiting real-use test
- Small-shop income & expense ledger · Excel / Google SheetsAwaiting real-use test
E-book
Practical Food Costing
Know every dish's cost, price for profit, and cut waste right away
Outlined
Course
A Truly Profitable Online Shop in 14 Days
Finish knowing the real profit of every product, with new prices and a monthly numbers routine
Outlined