University Restaurant Learning Centre

Recipe Costing

Inventory Control Basics
Are Plant-Based Proteins the Way Forward?
What’s the Ideal Menu Size?
Recipe Costing 101
Where Does a Menu Price Come From?
10 Tips to Reduce Inventory Costs
Restaurant Inventory Management – Your Guide to Kitchen Inventory 101
Restaurant Menu Costing: What You Need to Know and Why
Food Costing Tips for the Holidays
The ABCs of Effective Food Costing
Offsetting the costs of minimum wage hikes
How to save your profits despite menu substitutions