MENU PLANNING
Food Cost Percentage: Formula and Menu Engineering
Calculate food cost percentage for a dish and a trading period, then compare recipe yield, sales mix and contribution before changing your menu.
Magdalena's Party — Restaurant Operations, Menu Planning & Beverage Service
Operations in Focus
MENU PLANNING
How to Set Up Menu Modifiers in Square: Rules and Channel Checks
Set up Square menu modifiers, trace item-level overrides, and use a blank test-order matrix to check POS, online ordering, delivery integrations and KDS.
MENU PLANNING
Items on POS With Different Sizes: Variations or Modifiers?
Choose separate items, size variations or modifiers, then check the same restaurant order across receipts, size sales reports and inventory mappings.
DELIVERY OPERATIONS
How to Handle a Missing Takeout Item
Record the channel, the missing line, and any remedy already issued before a second one. The log and the pack check stay blank until your shift fills them.
DELIVERY OPERATIONS
Compare Takeout Packaging Samples Before You Buy
Record the dish, the route, the lid, and what arrived before you approve a container. Copy the sheet and leave every unseen cell blank.
From the Archive
Independent operational notes on kitchen food cost management, wine and bar inventory, and delivery transit packaging.
Field Guides & Curated Manuals
Direct protocols built for restaurant managers, head bartenders, and delivery operators looking to optimize speed and preserve margin.
