Margéo's guides
The calculations that decide a restaurant's margin, explained step by step — each with a worked example you can redo by hand.
The formula, why losses divide, and what forgetting them costs over a year.
Read the guide →Set a priceHow to price a dishTarget food cost, multiplier or cash margin: three methods, and the one that pays the rent.
Read the guide →Set a priceThe menu multiplier in restaurantsFrom cost to price in one multiplication, the net/gross confusion, and the usual benchmarks.
Read the guide →Set a priceHow to price wine in a restaurantA multiplier that falls as the price rises, and the glass sold pro rata, with a premium.
Read the guide →Watch profitabilityPrime cost, the ratio that says whether a restaurant holdsFood used + fully loaded payroll: the calculation, the 65 and 70 % thresholds, and the purchases trap.
Read the guide →Watch profitabilityHow to work out a restaurant's break-even pointFixed costs ÷ contribution margin, brought down to the trading day.
Read the guide →Check a purchaseChecking a delivery against the invoiceDelivered against invoiced, at the invoice price, and the threshold beyond which you claim.
Read the guide →Set a priceThe Omnès method: consistent menu pricesPrice range, three price zones, promotion: checking a menu before you print it.
Read the guide →These calculations, every month, without redoing them
Margéo reads your supplier invoices, imports your sales and recalculates recipe costs, prime cost and break-even with every document. The calculators behind these guides come with your account.