Welcome to Food Cost This section is for anything related to controlling, analysing, and improving food cost in your venue. What to Post Here - Recipe costing questions - Menu pricing issues - Waste and portion control - Supplier pricing discussions - Food cost percentage concerns - Menu performance insights How to Use This Section - Be specific with your question - Include dish details where relevant - Share context (venue type, volume, issues) - Focus on practical, real-world problems - Stay relevant to food cost only - No unrelated posts - No self-promotion - Keep discussions professional Tip If your issue relates to labour, hiring, or operations, post in the correct section for better answers.

Running a hospitality business — whether it’s a restaurant, café, bar, or hotel — is one of the most rewarding yet challenging industries to be in. Unfortunately, many establishments close their doors within the first few years. But here’s the good news: most failures are avoidable with the right strategies in place. Let’s dive into the most common reasons hospitality businesses fail and how you can sidestep them to build a thriving, sustainable business. https://www.restaurant-accelerator.com/blog/the-most-common-reasons-hospitality-businesses-fail-and-how-to-avoid-them

Food waste is more than just an environmental concern—it’s a direct hit to your profit margins. Every onion peel, plate scrap, or over-ordered box of produce represents money lost. But here’s the good news: reducing waste doesn’t mean sacrificing quality or guest satisfaction. https://www.restaurant-accelerator.com/blog/waste-not-want-profit-how-to-cut-waste-without-cutting-quality

This is where you get control over what’s actually happening on the plate. Use this space to: - Break down costing issues - Share challenges with portioning, waste, or pricing - Ask questions around margins and menu performance If something doesn’t make sense in your numbers, put it here.