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Key takeaway: Short, plain-English guides to restaurant profit math. Each one opens with the answer, shows the formula in text you can copy, works through an example and cites its sources.
Which guide answers my question?
| Question | Guide |
|---|---|
| How do I calculate food cost %, and what's a good number? | How to calculate food cost percentage |
| Why doesn't my food cost match what my recipes say? | Theoretical vs actual food cost |
| What is prime cost and how do I bring it down? | Restaurant prime cost |
Prefer to just run the numbers? Use the free calculators.
Frequently asked questions
Who writes these guides?
The Varastiq team writes them. Benchmarks come from named, dated sources, and examples are labelled as illustrative.
How often are the guides updated?
Each guide shows the date it was last updated.