CostingJuly 1, 2026·6 min read
Food cost percentage, explained without spreadsheets
What food cost % actually tells you, why 28–32% isn't a universal target, and how to move it without touching prices.
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Playbooks for a profitable kitchen
Articles, guides, and field notes on food cost, menu engineering, supplier strategy, and the operational habits behind great restaurants.
Menu engineeringJune 22, 2026·8 min read
The menu engineering matrix: stars, plowhorses, puzzles, dogs
A practical walkthrough of the classic 2x2 — with real examples of what to reprice, redesign, or retire.
Read articleSuppliersJune 10, 2026·5 min read
How to run a monthly supplier price comparison in 30 minutes
A repeatable workflow to normalize units, spot the true cheapest supplier, and stop overpaying on the boring SKUs.
Read articleAIMay 28, 2026·7 min read
Where AI actually helps in a restaurant back-office (and where it doesn't)
An honest look at what LLMs are good for in F&B ops — recipe scaling, market briefings, categorization — and what still needs a human.
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We publish new pieces on restaurant economics, back-office automation, and menu strategy every few weeks. Want an article on a specific topic? Email hello@lemezon.com.