Restaurant management,
without the hassle.
Practical articles on food cost, expense control and finances for restaurant owners.
How Much Do You Really Spend on Your Restaurant Every Month? (Including Cash)
Knowing how much you spend on your restaurant every month is the number that tells you whether any money is left over. Include what you pay in cash and see the real total for the month.
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Which Dishes on Your Menu Actually Turn a Profit (and Which to Cut)
Find out the profitability of your restaurant's dishes: how to know which ones turn a profit, which to cut from the menu, and what to do with each one.
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How Much Does Each Hour Your Restaurant Is Open Cost You?
Find out how much each hour your restaurant is open really costs. The number that turns your monthly costs into something concrete and actionable.
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How to Negotiate Prices With Your Restaurant's Suppliers (With Real Data)
Learn how to negotiate prices with your restaurant's suppliers using your real purchase history. Concrete data, solid arguments.
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Restaurant Inventory Management: Why It's Always Harder Than It Looks
Counting inventory by hand, ordering by guesswork, and losses that never add up: the 3 real problems of restaurant inventory management and how Tinz solves them.
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How to Calculate Your Restaurant's Food Cost (and Why It Matters)
Food cost is the percentage of your revenue you spend on ingredients. Learn how to calculate it dish by dish and find out if your restaurant is really turning a profit.
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