Food cost
How to calculate and review restaurant prime cost
Calculate restaurant prime cost from cost of goods sold, full labor cost and sales for the same period. Check the inputs before interpreting the percentage.
Read the guideBrowse the restaurant finance guides.
Explore Ready Margin’s accounting, payroll, cost and cash guides. Find examples that explain which records to check and how comparisons are made.
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Food cost
Restaurant recipe costing: units, yield and portions
Calculate restaurant recipe costs from current pack prices, usable quantities and portion sizes. Check kitchen practice before using the result for pricing.
Read the guideImplementation
Restaurant bookkeeper, CPA or fractional CFO?
Compare restaurant bookkeeping, CPA and CFO responsibilities. Choose support based on the work needed, required expertise and written deliverables.
Read the guideCash and margin
How to reconcile restaurant delivery payouts
Reconcile restaurant delivery-platform sales, fees, refunds and bank deposits. Keep settlement references and timing differences with the accounting record.
Read the guidePayroll
What to ask a restaurant payroll service
Compare restaurant payroll providers on attendance checks, tip inputs, corrections, approvals and tax responsibilities. Ask how one real exception is handled.
Read the guideAccounting
What restaurant bookkeeping should cover
Review the restaurant bookkeeping jobs behind current accounts: sales settlements, invoices, payroll entries, reconciliation and missing-record follow-up.
Read the guideBrowse all restaurant finance articles
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