Topic · 3 guides
By restaurant type
The cost structure, the traps and the numbers that matter — for pizzerias, cafés, food trucks, bars and the rest.
Coffee Shop Cost Control: Cup Economics
Costing a latte properly — beans, milk, cup, lid — plus the alternative-milk leak, the waste nobody logs, and why a café's problem is almost never the coffee price.
· 3 min read
Food Truck Costs: Why Low Rent Buys You a Higher Food Cost
The food truck cost structure explained — why a 35% food cost can work when rent is 3% of sales, plus the costs that replace rent and the break-even math per service.
· 4 min read
Pizzeria Food Cost: Why 20% Is Normal
Costing a pizza from dough to box, why pizzerias run food costs in the low twenties, and why cheese — not flour — is the number that decides your year.
· 3 min read