Practical food business knowledge covering restaurant costing, QSR operations, product development, pricing, frozen food and food production.
Developing multiple products from one base ingredient is a practical way for chefs and food businesses to explore menu variety while managing ingredient costs, preparation time, and kitchen efficiency. The key is to understand how texture, moisture, binding, and cooking methods can transform a shared ingredient into genuinely different products. As a chef, I look…
Lab grown meat pet food may sound futuristic, but it could become one of the first commercial uses of cultivated meat. For years, the big promise of cultivated meat was simple: grow meat without raising and slaughtering an animal. But the food industry is discovering that getting a cultivated steak onto your dinner plate is…
What if the price of your burger was influenced by an algorithm? That question suddenly feels much less futuristic after McDonald’s came under the spotlight for its use of AI-powered pricing technology in the United States. The technology analyzes large amounts of restaurant data and can recommend menu prices based on factors such as local…
Something interesting is happening with Chinese food brands in America. For many years, American restaurant brands expanded into other countries. Now we are seeing the opposite direction too. Chinese food and beverage brands are opening stores in America. Names such as Mixue, Heytea, and Luckin Coffee are getting attention as they enter the U.S. market….
A restaurant menu can tell you a lot before you taste a single dish. Sometimes it is a single sheet with a handful of carefully chosen dishes. Other times, it is a huge book filled with pizzas, pastas, burgers, curries, sandwiches, salads, desserts, and dozens of combinations. For years, having a large menu seemed like…
A restaurant can be busy every day and still struggle to make a profit. Knowing your break-even point helps you understand how many orders or sales you need to cover your fixed and variable costs before your business starts generating profit. In this guide, Chef RBS explains the restaurant break-even point in simple terms, shows…
A dish can be popular, sell in large numbers and still make very little money. Understanding the real profit of each menu item helps restaurant owners, chefs and QSR operators make smarter decisions about pricing, portions, ingredients and menu design. In this guide, Chef RBS explains how to calculate the real profit of a restaurant…
Restaurant menu pricing can make or break a restaurant’s profitability. A dish can be delicious and popular and still lose your restaurant money. One of the most common mistakes restaurant owners make is setting menu prices by looking at competitors or simply adding a markup to ingredient cost. But the real cost of a dish…
A restaurant menu can look impressive and still lose money. You may have 30, 40 or even 100 dishes on your menu. Customers may love the variety. Your kitchen may be busy every day. But here is the uncomfortable question: Do you know which items are actually making you money? A profitable menu isn’t created…
Food cost is one of the most important numbers in any restaurant or QSR business. It tells you how much of your sales revenue is being spent on the ingredients used to produce the food you sell. A restaurant can have excellent sales and popular menu items, but if food costs are not properly calculated…
