Margins, costs and concrete levers to earn more on every cover.
Uber Eats commission, service fees, Deliveroo rates: what each order really costs you, and what's left in your cash register.
August 8, 2026Extra contracts in restaurants: maximum duration, hourly pay, holiday pay and the risk of reclassification as a permanent contract.
August 8, 2026Restaurant franchise: entry fees, personal contribution, royalties, the brands recruiting and how to open. Real figures and what to check before signing.
August 8, 2026Tax-exempt employer limit, the 25 euro daily cap, acceptance rules and reimbursement times: the operator's guide to French luncheon vouchers.
August 8, 2026Restaurant food cost explained simply: the formula, target ratios by type of kitchen, and practical levers to protect your margin.
August 8, 2026Stocktaking, waste tracking, ordering and software: a practical method to keep restaurant inventory management tight and bring your food cost down.
August 8, 2026Music licence costs for restaurants: PRS and PPL annual fees, the fines you risk, and royalty-free alternatives. Real numbers and no jargon.
August 8, 2026Buying a restaurant the right way: read the accounts, check the lease, licences and staff, and set a fair price for the business.
August 8, 2026What profit margin should a restaurant aim for? Cost ratios, food cost, net margin and how to calculate your break-even point, explained step by step.
August 8, 2026Autorisation terrasse restaurant : quel dossier déposer, à quelle mairie, quelle redevance de voirie prévoir et quelles règles d'occupation respecter.
August 8, 2026How to calculate your restaurant markup multiplier: the formula, typical multipliers by category, food cost ratio and a method to adjust your prices.
August 8, 2026Restaurant business plan: the structure section by section, the ratios to know, the financial forecast and the cost items owners forget at launch.
August 8, 2026What a food truck costs, which training is mandatory, which legal structure to pick and how to secure a pitch: the complete guide, with real numbers.
August 8, 2026What a kitchen recipe spec sheet must include, how to fill one in 5 steps, which blank template to choose (Excel, PDF, Word) and a fully costed example.
August 8, 2026Qualifications, mandatory training, budget, alcohol licence, town hall, legal status: the full path to opening a restaurant in France, with no grey areas.
August 8, 2026Licence IV or restaurant licence: what each one covers, what it costs, how to obtain it and when a licence III is enough. The full picture before you open.
August 8, 2026HCR collective agreement (IDCC 1979): working hours, overtime, paid leave, public holidays, minimum wage scale and the staff meal benefit in kind.
August 8, 2026Raise your restaurant prices without losing customers: food cost calculation, the right percentage, timing and display rules. A practical method.
August 8, 20265,5 %, 10 % ou 20 % : le guide clair des taux de TVA en restauration, sur place, à emporter et sur l'alcool, avec les formules de calcul et la ventilation.
August 8, 2026If you had to pick a single lever to gain 5 to 10 points of gross margin on your menu without changing a single supplier, this would be it: menu engineering. Developed at Cornell University in the 1980s, the method sorts your dishes into four categories and tells you exactly what to do with each one.
June 8, 2026Ask a restaurant owner what their menu costs them and most will say "not much, maybe €100 every time we reprint". Go through it line by line and you land on a very different figure. Here is the honest calculation, based on an average 50-seat restaurant that changes its menu 4 times a year.
June 4, 2026
