Technical Sheets Creator Editorial Team
About Our Authors
All content published on Technical Sheets Creator is produced by the Technical Sheets Creator Editorial Team — a group of hospitality industry professionals with direct operational experience across restaurants, bars, hotel F&B, catering, and HORECA management.
Who We Are
The Technical Sheets Creator Editorial Team brings together expertise across the full food service value chain:
Kitchen Operations
Experience in professional kitchen management, recipe development, and food production at scale — from independent restaurants to multi-cover operations. Our kitchen contributors understand the difference between a recipe that works in theory and one that holds up under service pressure.
Food & Beverage Costing
Hands-on background in recipe costing, menu engineering, supplier negotiation, and P&L management in hospitality contexts. We know what a real food cost percentage looks like at the end of a month — and what causes it to drift.
Bar & Beverage
Specialist knowledge of bar operations, cocktail costing, spirits pricing, and the specific dynamics of beverage cost control. Our bar contributors have managed spirits inventories, built cocktail menus from scratch, and dealt with the real cost of over-pouring at scale.
HORECA Management
Broader operational perspective from hotel F&B, catering, and multi-site restaurant management — including how food cost fits into a full P&L, how to present it to investors, and how it changes across different concept types.
Our Editorial Process
Every guide we publish goes through the same process:
1. Topic validation
We only write about topics where we have something genuinely useful to add. If the existing content on a topic is already accurate and comprehensive, we don't publish a version that merely repeats it.
2. Research
We draw on industry benchmarks, operational data, HORECA-specific references, and real-world cost structures. We cite our sources and update our content when the industry changes.
3. Drafting
Written by team members with direct experience in the subject area. Financial benchmarks are checked against multiple sources before publication.
4. Review
Every article is reviewed for operational accuracy before publication. We ask: would a working chef, bar manager, or restaurant owner find this genuinely useful? If not, we revise.
5. Dating and updates
Every article carries a publication date and a last-updated date. When material in an article becomes outdated or inaccurate, we update it — we don't leave incorrect information live.
Our Focus
We write exclusively about:
- Food cost calculation and control
- Recipe costing and technical sheet creation
- Menu pricing methodology
- Recipe standardization and kitchen operations
- Hospitality financial benchmarks (food cost %, prime cost, beverage cost %)
- HORECA operational management
We don't publish outside this scope. Staying narrow means staying accurate.
Contact the Editorial Team
Found an error? Have a topic suggestion? Want to flag outdated information?
Email: [email protected]
We read every message and respond to factual corrections promptly.
Published by Technical Sheets Creator
Technical Sheets Creator is a free food cost calculator and technical sheet tool built for restaurants, bars, and HORECA professionals. The editorial content on this site exists to help operators understand the financial fundamentals behind the tool — not just how to use it, but why the underlying concepts matter.