These restaurant profit guides explain the formulas and operating decisions behind food cost, menu pricing, labor cost, prime cost, break-even sales, recipe costing, catering portions, pizza planning, and profit margin.
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What Is Food Cost Percentage?
Learn the food cost percentage formula and why it matters for restaurant menu pricing.
What Is a Good Food Cost Percentage?
Understand why good food cost varies by concept, menu mix, pricing power, and operating model.
How to Price Menu Items
Use food cost, labor, customer value, competition, demand, and gross profit to price smarter.
Restaurant Food Cost Formula
Use beginning inventory, purchases, and ending inventory to calculate restaurant cost of goods sold.
How to Calculate Recipe Cost
Break a recipe into ingredient cost, yield, batch cost, and cost per serving.
Restaurant Prime Cost Explained
Learn why COGS plus labor is one of the most important restaurant profitability numbers.
Restaurant Break-Even Formula
Calculate sales needed to cover fixed costs, variable costs, and target profit.
Labor Cost Percentage for Restaurants
Estimate labor percentage and understand why sales forecasting and schedule discipline matter.
How Much Pizza Do I Need for a Party?
Estimate pizza counts for kids, adults, big eaters, mixed groups, parties, and catering orders.
Catering Food Quantity Guide
Plan catering portions for entrees, sides, salad, pizza, buffet orders, and group meals.
Latest restaurant profit guides
New restaurant cost, pricing, catering, labor, and profit guides published from Food Profit Tools.
Food Cost Percentage Best Practices for Independent Restaurants
Food Cost Percentage Best Practices for Independent Restaurants Managing your food cost percentage is critical to running a profitable independent restaurant. It…
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