HORECA Blog for operators
Articles, how-to guides, and playbooks on recipe costing, technical sheets, and menu pricing for UK, US, Spain, Portugal, and the wider EU.
- 11 min read
How to Price Cocktails: The Definitive Guide to Bar Profitability (2026)
Move from guessing to technical costing with true-build analysis, Pour Cost targets, Menu Engineering, and tax-safe pricing decisions.
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Recipe Standardization & Food Cost: How to Scale Your Restaurant Without Losing Margin
Scale with discipline using Recipe Standardization, Food Cost controls, and operational systems that protect margin under pressure.
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Fichas Técnicas & Profitability: The Guide for Portuguese and EU Hospitality (2026)
A practical guide for Portugal and the EU: seasonality control, VAT/IVA consistency, team turnover management, and investor-ready operational discipline.
→ - 10 min read
What Is Food Cost Percentage? Formula, Benchmarks & Free Calculator
Food cost percentage: exact formula, benchmarks by restaurant type, and a free live calculator to track it in real time.
→ - 9 min read
What Is a Technical Sheet in a Restaurant? Complete Guide
Technical sheet in restaurants: what to include, how it differs from a recipe card, and how to create one for your kitchen. Free template included.
→ - 11 min read
How to Price a Restaurant Menu: The Complete Pricing Guide (2026)
Menu pricing with food cost percentage, contribution margin, and market positioning. Formulas, examples, and a free calculator included.
→ - 10 min read
How to Standardize Recipes in a Restaurant (Step-by-Step Guide)
Recipe standardization step by step: reduce waste, control food cost, and ensure consistent quality across every service and team member.
→ - 12 min read
Food Cost Benchmarks by Restaurant Type: 2026 Complete Reference
2026 food cost benchmarks by restaurant type — quick service to fine dining, bars, catering, and ghost kitchens. Prime cost and beverage benchmarks.
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