Blog
Insights, guides, and trends for restaurant owners.
Why Is My Food Cost Increasing? The 3% Creep (2026)
Why is my food cost increasing? It doesn't jump, it creeps. The four silent causes of a 3% rise, and why monthly checking finds it a month too late.
How to Calculate Food Cost Percentage (Formula + Example)
Food cost percentage = (COGS ÷ food sales) × 100. The formula, a worked euro example, and good benchmarks by restaurant type — plus how to keep it low.
What Is a Good Food Cost Percentage? (2026 Benchmarks)
A good food cost percentage is 28–35% of sales — around 32% on average. See honest benchmarks by restaurant type and what to do if yours is too high.
Recipe Costing for Restaurants: Keep Plate Costs Accurate
Recipe costing for restaurants: how to cost a dish accurately (with yield and waste), and why plate costs drift as ingredient prices change.
How to Track Supplier Price Increases (Before Margin Slips)
Supplier price creep is the silent food-cost killer. How to track supplier price increases against your agreed prices, and catch them before they hit your margin.
Restaurant COGS: The Complete Guide to Food Cost
Restaurant COGS and food cost, explained simply: how to calculate it, what's good, how to cost dishes, track supplier prices, and stop food-cost creep.
How to Calculate COGS for a Restaurant (Formula + Example)
COGS for a restaurant = beginning inventory + purchases − ending inventory. The formula, a worked euro example, and how COGS links to your food cost percentage.