Practical guides on food costing, margins and kitchen know-how — written by chefs, backed by real numbers from real kitchens.
Benchmarks by operation type, how to calculate GP correctly (ex-VAT, yield-adjusted), and why margins slip without anyone noticing.
5 min readThe full process for professional kitchens: unit costs, yield, wastage allowances, batch and per-portion costs, and keeping it all up to date.
6 min readWhy costs go stale, where kitchens lose margin, and what a living recipe system looks like.
4 min readA worked explainer from a €3.20 scone to the bottom line — including VAT, labour and overheads.
5 min readFSAI labelling rules aren't optional. How Prepsheets manages allergens and nutrition at ingredient level so your food labels are right, every time.
6 min readIn the dynamic and low margin world of food service, transparency and compliance with food labelling regulations are paramount to the sustainability of your business.
5 min readWe opened (and closed) over 20 cafés in our 25 years in Mange Tout. Here's the week-by-week checklist we created to keep us on track.
10 min readIt's great to have control of your food margin but your other big cost is labour and if you don't have this under control then things quickly get difficult.
4 min readHow combining limited ingredients with innovative techniques can streamline your kitchen operations, reduce food waste, and elevate your offerings.
4 min readHarnessing multi-use ingredients with Prepsheets for sustainable restaurants.
5 min readIt really is the time to get a handle on reducing your food waste as the cost has just got even higher.
3 min readLooking to save on ingredients? Bulk buying can cut costs. Learn how Nuts in Bulk and Prepsheets help food businesses boost margins and reduce waste.
3 min readDon't want to type? Use AI to save time and get your recipe methods done in minutes - saving time and keeping you off the keyboard.
4 min readAn all round crowd pleaser, not only is this tasty sticky toffee pudding vegan friendly and delicious it also has a very acceptable GP.
RecipeToday's recipe highlights the challenges of managing labour costs in the hospitality industry and asks whether a €4.20 mocha is actually profitable.
RecipeGreat treat even if it does fall into the higher VAT rate bracket — a versatile batch recipe with an attractive profit margin.
RecipeElevate your business with monthly coffee specials — this pumpkin spiced latte is the perfect seasonal addition to your menu.
RecipeValuable insights into the true cost of an iced latte — the various expenses coffee shop operators face and why the margin is slimmer than it seems.
RecipeIndulge in decadence: toffee, chocolate, and pecan cookie recipe — a premium treat with an impressive margin.
RecipeThis seasonal Irish treat is kind to the planet and your customers' taste buds — with an impressive gross profit margin.
RecipeThree tried and tested batch recipes — carrot cake, carrot coconut and coriander soup, and multi-seed brown bread — with margin, VAT and allergen insights.
RecipeProduct news and older announcements live in the archive.