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Notes on cost, margin & menu pricing
Practical, no-fluff pieces for café, coffee bar, cocktail bar and kitchen owners — the kind of thing we wish someone had explained before we mispriced our first menu.
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Pricing basics
GetCostify vs. Excel & Google Sheets for Recipe Costing
A spreadsheet can absolutely cost a recipe. Here's exactly where it starts to break down — and when Excel is still the right call.
September 10, 2026 · 6 min read
Pricing basics
The Small Pricing Mistake That's Costing You Thousands a Year
A €1 gap between your current price and your target margin sounds trivial. Multiplied across daily sales and a full menu, it isn't.
August 29, 2026 · 6 min read
Pricing basics
Recipe Costing 101: From Ingredients to a Sellable Price
A 6-step walkthrough from raw ingredient prices to a finished recipe cost, a sanity-checked food cost %, and a price you can put on the menu.
August 27, 2026 · 7 min read
Pricing basics
How to Calculate Food Cost Percentage (With Formula)
The exact formula, a worked example, benchmark ranges by menu type, and the mistake that quietly throws the number off.
August 27, 2026 · 6 min read
Pricing basics
Margin vs. Markup: What's the Difference for Menu Pricing
Same €1 of profit, two different percentages. Here's the exact math, a conversion table, and why mixing them up quietly under-prices a menu.
August 27, 2026 · 5 min read