Cooking with numbers, better every day
Best practices, templates, and learnings to cost recipes, control food cost, and professionalize your business's recipe book.
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Trim waste Food cost Recipe costing ProfitabilityGross weight vs net weight in the kitchen: a costing guide
Gross weight vs net weight in the kitchen: master the trim waste formula and see the real cost of your dishes with a worked example in euros.
John Guerrero 10 min read Read article -
Recipe costing BarRecipe Costing for a Tapas Bar: Tapa, Half, Full
How to cost a tapas bar: the same dish as a tapa, half and full portion with a different food cost, and how the drink holds the margin.
John Guerrero 10 min read Read article -
Recipe costing CaféRecipe Costing for Cafés and Coffee Shops: A Complete Guide
Recipe costing for cafés and coffee shops: coffee dose margins, milk waste, take-away packaging. Miselup recalculates costings automatically.
John Guerrero 12 min read Read article -
Recipe costing CateringRecipe Costing for Catering and Events: A Practical Guide
Master recipe costing for catering and events with a per-guest approach, scaling, and event costs. Wedding example and dynamic costing tool included.
John Guerrero 14 min read Read article -
Recipe costing BakeryRecipe costing for bakeries and pastry shops
Recipe costing for bakeries and pastry shops: cost per batch and per piece, baking loss and nested bases, with a croissant table and a real example.
John Guerrero 12 min read Read article -
Recipe costing RecipesIntermediate vs Final Preparations in Recipe Costing
Learn how intermediate preparations (sub-recipes) and nesting affect recipe costing. Control costs by understanding cost propagation.
John Guerrero 10 min read Read article -
Recipe costing DeliveryRecipe Costing for Food Trucks and Ghost Kitchens
Classic recipe costing misses food truck & ghost kitchen costs. Account for delivery commissions & packaging. Miselup auto-calculates per channel.
John Guerrero 11 min read Read article -
Recipe costing Spec sheetRecipe Costing vs Recipe Spec Sheet: Key Differences
Recipe costing (economic) vs recipe spec sheet (operational): what each is for, a comparison table, a risotto example, and how Miselup keeps costs live.
John Guerrero 13 min read Read article -
Recipe costing Food costWhat Is Dynamic Recipe Costing and Why Excel Fails You
Static Excel recipe costing lies when prices rise. Dynamic recipe costing recalculates instantly across all recipes. See how Miselup saves you money.
John Guerrero 14 min read Read article -
KPIs Profitability Restaurant management Metrics Daily P&LRestaurant KPIs: The Complete Guide to Daily Metrics & P&L Tracking
Master restaurant KPIs for daily P&L tracking. Learn financial, operational, and customer metrics with formulas, targets, and summary table.
John Guerrero 12 min read Read article -
Labor cost Profitability Prime cost Daily P&L Restaurant managementRestaurant Labor Cost: A Complete Guide to Calculation and Control
Learn what total employer labor cost includes, how to calculate labor cost percentage, and daily strategies to control your biggest expense.
John Guerrero 12 min read Read article -
Profitability P&L Break-even point Food cost Recipe costingMy recipe costing adds up but I'm losing money: the 3 gaps to profitability
Your recipe costing adds up and theoretical food cost is 30%, but there is no profit at month-end. The 3 gaps between a good costing and a profitable P&L.
John Guerrero 12 min read Read article -
Food cost Profitability Recipe costing Restaurant managementFood Cost: What It Is and How to Calculate It (the 2 formulas you must master)
What food cost is and how to calculate it with the 2 formulas: per dish (theoretical) and per period (actual), with examples, ideal % by business type and how to lower it.
John Guerrero 13 min read Read article -
Cocktails Pour cost Recipe costing Bar Menu pricingHow to Cost a Cocktail: Work Out Your Cost Per Drink
How to work out the real cost per drink of your cocktails step by step: a gin and tonic example, ideal pour cost and menu price. What bar costing forgets.
John Guerrero 14 min read Read article -
Food cost Pizza Recipe costing Menu pricingHow Much Does It Cost to Make a Pizza? Real Breakdown (2026)
How much does it cost to make a pizza? A Margherita costs ~$2.40 in ingredients at a pizzeria and ~$3.25 at home. See the full itemized breakdown, food cost %, and how to set your menu price.
John Guerrero 14 min read Read article -
Food cost Menu pricing Markup vs margin Menu engineeringHow to Price a Dish: Your Cost Sets the Floor, the Market Sets the Price
How to price a dish: from plate cost to menu price using target food cost, markup vs margin, and why the market—not just your cost—sets the final price.
John Guerrero 18 min read Read article -
Spec sheets Recipe costing Food cost Allergens StandardizationRecipe Spec Sheet (Standardized Recipe): What to Include and How to Build One + Free Template
What a recipe spec sheet (standardized recipe) is, what to include and how to build one step by step: worked costing example, allergens and a free template.
John Guerrero 21 min read Read article -
Profitability Restaurant revenue Net profit Daily P&L Hospitality managementHow Much a Restaurant Really Makes in Spain (2026): Average Revenue vs. What the Owner Takes Home
How much a restaurant in Spain really earns: average revenue by type, what the owner actually takes home (3-8%) and why revenue is not profit.
John Guerrero 13 min read Read article -
Break-even point Break-even threshold Profitability Food cost Daily P&LHow to Calculate a Restaurant's Break-Even Point (with Formula and Worked Example)
Calculate your restaurant's break-even point step by step: formula in euros and covers per day, with a worked example and a free calculator.
John Guerrero 17 min read Read article -
Restaurant costs Profitability Income statement Prime cost Daily P&LRestaurant costs: complete structure, target percentages and sample income statement
Cost structure of a restaurant: each line with its target percentage of sales, summary table and a sample income statement that balances.
John Guerrero 17 min read Read article -
Recipe costing Food cost Spec sheets Menu pricing ProfitabilityHow to Cost a Recipe Step by Step (With a Real Worked Example and Template)
Learn how to cost a recipe step by step: yield loss, cost per portion, food cost % and menu price, with a full worked example and a free template.
John Guerrero 17 min read Read article -
Recipe book Spec sheetsProfessional Recipe Book: What It Is & How to Create One
What a professional recipe book is, why it matters in hospitality, and how to create yours step by step. With an example, paper vs digital, and FAQ.
John Guerrero 11 min read Read article -
Recipe book StandardizationMaster the Recipe Format: Structure & Write Standardized Recipes
Learn the essential parts of a recipe, how to write clear instructions, and create standardized recipes. Start cooking with precision today!
John Guerrero 11 min read Read article -
Trim waste Food cost Recipe costingKitchen Trim Waste: How to Calculate It (Standard Yield Loss Table)
Learn how to calculate trim waste in the kitchen and take control of your food cost with our standard yield loss table for fish, meat, and vegetables. Optimize your profitability!
John Guerrero 10 min read Read article -
Profitability MenuMenu Engineering: The Matrix to Know Which Dishes Are Profitable
Apply menu engineering using the popularity×margin matrix. Identify which dishes are stars, puzzles, workhorses, or dogs and optimize your menu to increase profits.
John Guerrero 11 min read Read article -
Food cost InventoryTheoretical vs Actual Food Cost: Why They Don't Match and How to Close the Gap
Discover why your theoretical and actual food cost never seem to align. We break down the 7 profit leaks causing the gap and how to close the deviation with regular inventories. Start cutting losses now!
John Guerrero 9 min read Read article