Practical Guides

Food cost per serving equals total recipe cost divided by the number of portions the batch actually produces. Learn how to account for trim, cooking loss, yield, and portion variance.

Download a free restaurant recipe costing spreadsheet that calculates ingredient costs, batch cost, cost per serving and a target selling price. Includes a worked example and setup guide.

Recipe cost is the total ingredient cost of one batch of a recipe, and it is the foundation of every menu price. Learn the step-by-step costing method with a worked example.

Many independent restaurants plan around a 28–35% food cost range. Learn how to calculate recipe cost, set menu prices with food cost percentage, and engineer a more profitable menu.

Menu photos lift add-to-order rates 10–25% on items guests can see. Learn lighting, angles, backgrounds, and compression to shoot menu-ready photos with only a phone.

Digital menu categories decide whether guests browse or give up. Learn the right category count, tab order, and items-per-screen rules for mobile menus.

Digital menu optimization boosts average order value by 15–30%. Learn how to use mobile-first design, hero photos, pricing psychology, and live QR updates to drive more revenue.

Bare QR codes scan about 30%. Add one sentence of context and it jumps to 73%. Get the exact card layout, sentence, and design that gets guests scanning first try.

QR menu placement decides if guests scan or give up. Learn the 4 high-scan spots, exact heights, angles, and matte finishes that beat glare.

Build a QR menu in 5 steps and update prices live without reprinting. Learn to structure items, use dynamic QR code, print on matte stock, and place it where guests scan.

Create a mobile-friendly digital menu that works alongside your printed menu, stays accessible through QR codes, and updates instantly across your website and social profiles.