Food cost & margin
Cost your recipes, cut waste and protect margin without touching the menu.
Menu engineering: find the dishes that actually make money
Menu engineering, worked through a Thai menu in baht: sort every dish by popularity and profit into stars, plowhorses, puzzles and dogs, then act on each one.
Food cost formula: calculate plate cost and price a menu
The food cost formula, worked through on a real Thai dish in baht: cost a plate with yield and sauces included, then price your menu to hit a target food cost percentage.
Restaurant inventory management software: when you need it
Restaurant inventory management software pays off at a specific point, not on day one. The four signals to watch for, the baht maths at your revenue, and what to check before buying.
How to cut your food cost to 28% without changing the menu
A practical, operator-tested playbook for getting food cost down to 28% of sales without dropping a single dish — track every ingredient, cost your recipes, count weekly, and act on your three biggest variances.
Run it on Papaya.
Everything in this guide is built into Papaya — start free, or let us map it to your venue.