Guides
Hospitality cost control, explained properly
Everything we know about stock, margins and getting the numbers right — written by people who have run the sections, not a marketing team. Free to read, nothing to sign up for.
Free restaurant inventory software: what's actually free
Most 'free' inventory tools paywall recipe costing and waste tracking. Here's how to check what a free tier really includes — including ours, in full.
Read guide7 min readRestaurant stock control software: what to look for in 2026
How stock control software actually works in a restaurant, what it should cost, and the questions to ask before you sign anything.
Read guide6 min readHow to calculate food cost percentage (with worked examples)
The food cost percentage formula, a worked example per dish and per period, and the three mistakes that make the number lie to you.
Read guide5 min readThe bar stocktake checklist: a repeatable weekly routine
A practical weekly bar stocktake routine — order of counting, how to handle open bottles, and how to read the variance report afterwards.
Read guide5 min readStop typing supplier invoices: how invoice scanning works
Manual invoice entry is where stock systems die. Here's how photo-based invoice scanning works, what it catches, and where it still needs a human.
Read guide7 min readHow to price a dish: menu engineering without the jargon
A method for pricing dishes that protects cash margin, not just percentages — plus the four-box menu matrix and what to do with each quadrant.
Read guide6 min readHow to cost a cocktail (including the bits everyone forgets)
Cocktail costing from bottle to glass — pour costs, dilution, garnish, ice and the shrinkage that quietly eats bar margin.
Read guide6 min readHow to reduce food waste in a restaurant (and measure it honestly)
Where restaurant food waste actually comes from, how to log it without slowing service, and the changes that move the number fastest.
Read guide6 min readRestaurant inventory: when a spreadsheet stops being enough
An honest comparison of running stock on a spreadsheet versus a system — what spreadsheets do well, and the four points at which they break.
Read guideRather have the software do it?
The standard software is free — stock, recipe costing and invoice scanning. No card, no contract, and the site stays yours.