2026-10-30 · 1 min read
Bar Inventory and Pour Cost: How to Control Spirits, Beer and Wine
How to run bar inventory and calculate pour cost: counting spirits by the tenth, keg control, variance, and the habits that stop shrinkage.
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Food cost, inventory and kitchen guides
Plain, practical guides for restaurant, cafe and bar owners.
2026-10-27 · 1 min read
Food Safety Records Every Kitchen Should Keep
The food safety records inspectors commonly ask to see: temperature logs, cleaning schedules, supplier approval, allergen labels and licence renewals.
2026-10-23 · 1 min read
Cafe Inventory Checklist: What to Count Daily, Weekly and Monthly
A ready-to-use cafe inventory checklist covering daily counts, weekly stock, monthly stocktake, coffee, milk, bakery items and packaging.
2026-10-20 · 1 min read
How to Reduce Food Waste in a Restaurant Kitchen: 9 Practical Steps
Nine practical ways to cut food waste in a restaurant or cafe kitchen, from first-expired-first-out to prep forecasting and waste logs.
2026-10-16 · 1 min read
Par Levels and Reorder Points for Restaurants Explained
What par levels and reorder points are, how to calculate them from real usage and lead time, and how to stop both stockouts and over-ordering.
2026-10-13 · 2 min read
Recipe Costing: How to Cost a Menu Item Step by Step
Step-by-step recipe costing for restaurants and cafes: yields, trim loss, portion cost, selling price and the margin check, with a worked example.
2026-10-09 · 2 min read
Restaurant Inventory Management: A Practical Guide for Owners
A plain guide to restaurant inventory management: what to count, how often, how to set up storage, and how software replaces the spreadsheet.
2026-10-06 · 2 min read
How to Calculate Food Cost Percentage
Learn the food cost percentage formula, a worked example, a healthy target range by type of business, and the mistakes that make the number lie.
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