ACRA Academy / Guides
Guides for restaurant owners: food cost, prices and the numbers of the business
Answers to the most common questions about the numbers of restaurants, pizzerias, gelaterias and bars, with calculation formulas, worked examples and the source of every figure. Written by Andrea Calistri.
Food cost and pricing
Guide · Food costWhat food cost percentage is right for a restaurant, pizzeria, gelateria or bar?
Guide · Pricing and menusHow to calculate the menu price of a restaurant dish
The restaurant's income statement
Guide · LaborRestaurant labor cost percentage: how to calculate it
Guide · Income statementHow much does a restaurant earn? How to read margin and the income statement
Guide · Income statementWhy a restaurant is not making money: the checks to run on the numbers
Guide · RentWhat share of revenue should rent be for a restaurant?
Opening a restaurant
Guide · Opening a restaurantHow much does it cost to open a restaurant, pizzeria or gelateria?
Guide · Opening a restaurantIs opening a restaurant worth it today? The numbers to check before signing the lease
Guide · Second restaurantOpening a second restaurant: how the numbers change
Author
Andrea Calistri, founder of AC Retail Advisory. I have 20 years of experience in food retail and the food industry and have opened more than 200 locations. I have run operations for restaurant networks, served as CEO in Italy, France and the Netherlands, and advised restaurant chains and food companies as a consultant.
