Practical guides for the kitchen office.
Methods we use with customers every week, written for chefs, managers and controllers.
Theoretical versus actual food cost: where the gap comes from
How to calculate both numbers, what a normal gap looks like, and the seven usual causes when it grows.
A weekly inventory count your team will actually finish
A checklist for counting a walk-in, dry store and bar in under an hour, with fewer errors.
How to calculate food cost percentage, and what the number hides
The standard formula, a worked example, and the four things a single monthly percentage cannot tell you.
See your own numbers in Alacena.
Book a 30-minute demo. We will load a few of your recipes and show what each dish really costs.