Foodservice: cafés & restaurants
Food cost, menu engineering, recipe cards, opening a café
Subtopics
Food cost
2 tools
Menu engineering
1 tools
Recipe cards
1 tools
Kitchen staff
1 tools
Opening a café
1 tools
Delivery
1 tools
Break-even
1 tools
Turnover
1 tools
HACCP
1 tools
Coffee shop
1 tools
Dark kitchen
1 tools
Catering
1 tools
Foodservice taxes
1 tools
Wine list
1 tools
Waste & returns
1 tools
Menu pricing
1 tools
Reviews & rating
1 tools
Summer terrace
1 tools
Foodservice franchise
1 tools
Restaurateur's glossary
1 tools
Calculators
Food cost
ingredients → portion cost and FC%
Recipe card
costing card generator
Menu matrix
sales × margin → stars/horses/puzzles/dogs
Staffing
seats × turns → shift headcount
Opening a Café
budget, documents, food safety — café launch checklist
Delivery
aggregator commission → real margin
Break-even
fixed costs + check → checks/day
Turnover cost
0.5–2× annual salary to replace
HACCP
food-safety checklist
Coffee economics
beans + milk + cup → cost
Dark Kitchen
model and economics of a delivery-only kitchen
Catering
guests × format → food norms and budget
Foodservice Taxes
FOP or LLC, single tax, ECR for a café
Wine list
Calculator: bottle cost × multiplier → list price and by-the-glass price
Menu Pricing
price psychology and dish markup
Reviews & Rating
managing a venue's reputation
Summer Terrace
documents and rules for a summer terrace
Restaurateur's Glossary
foodservice terms in plain language