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.

  →
• 11 min read

  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.

  →
• 11 min read

  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.

  →