GuidesFree, with examples

What you need to know before you open and after.

Short, practical guides with the numbers worked out. The same ones we use with our clients.

6 minPrime cost: the figure that decides whether you make money.

Food and staff take most of every euro you sell. How to calculate prime cost, what values are reasonable and how to bring it down.
5 minBreak-even: how much to sell so you don't lose money.

The figure you should know before signing a lease. How to calculate it, how to turn it into dining-room occupancy and what to do if it comes out too high.
7 minHACCP step by step: from the regulations to the daily routine.

What the law requires, the seven HACCP principles, the daily records and how to keep them without binders.
6 minWhat it costs to open a restaurant: the nine budget items.

There is no single figure: it depends on the premises, the building work and the concept. What there is, is a list of items you can't forget. This one.
5 minDish costing: what each dish really costs.

Without a costing, your menu price is a guess. How to work out the real cost of a dish, including waste, and the price it should have.
6 minMenu engineering: which dish to push, which to rework and which to drop.

The best-selling dishes are not always the most profitable. Menu engineering crosses the two and tells you what to do with each one.
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