Costing and Pricing for Restaurants (No Complicated Excel)

Selling a lot doesn’t always mean you’re profitable.

If you’re tired of guessing your prices and want to know exactly what each dish really costs, this ebook is for you.

In Costing & Pricing for Restaurants (No Complicated Excel) you’ll learn a simple, practical method to:

• Calculate true food cost per recipe and per portion (step by step)

• Identify and reduce waste & shrink (the silent profit killer)

• Include hidden costs (packaging, sauces, napkins, gas, small items, etc.)

• Set a target price and a minimum price

• Price correctly for delivery apps without losing money to commissions

• Use a weekly control routine to keep your numbers on track

What you’ll achieve

✅ Stop guessing prices

✅ Know your real margins per item

✅ Make decisions with numbers, not stress

✅ Increase profits without “random” price hikes

What’s included

📘 Full ebook (clear, actionable, beginner-friendly)

📌 Practical examples you can apply immediately

🧾 Checklists for costing, inventory, and weekly adjustments

🚀 A simple 7-day implementation plan

Who it’s for

Restaurants, food trucks, dark kitchens, cafés, and any food business owner who wants clarity and profitability.

Note: You don’t need to be an Excel expert—this method is designed to be simple and easy to follow.