Kitchfly vs. a traditional POS vs. Excel
What each option does, where it's strong, where it falls short and which kind of restaurant it fits. Including what Kitchfly doesn't do yet.
Blog
Practical guides to know what every dish costs you, price your menu right and run your restaurant by the numbers.
How to calculate how much to prep each day
Forecast what you'll sell, turn it into prep items, add a cushion, subtract leftovers and round to your batches. With a salsa verde example.
How to reduce food waste in your restaurant
Where food gets thrown out, how to measure what it costs you and 7 ways to cut it, including checking expiration dates every day.
How to do restaurant inventory
How often to count, how to do it fast and without mistakes, how to value it and use it for ordering, and how to apply FIFO to throw out less food.
Menu engineering: which dishes make you money and which don't
Sort your dishes into stars, plowhorses, puzzles and dogs using your sales and costs, and learn what to do with each group.
How to lower food cost without lowering quality
Portions, waste, suppliers, inventory and menu engineering: where money leaks and how to get it back without changing what makes your food good.
How to price your menu
Three ways to price your dishes (by food cost, by dollar margin and by competition) and how to combine them so you don't lose money or customers.
What is prime cost and how to calculate it
Food plus labor: the number that tells you fastest whether your restaurant makes money. How to calculate it, what's healthy and how to lower it.
How to calculate recipe cost
Unit cost, yield, cost per plate, food cost % and menu price, with a real al pastor taco example.
Free tools
Food cost calculator
Add your ingredients the way you buy them and the way you use them. You get the cost of the recipe, the cost per plate, your food cost % and the price you should charge.