Cost, pricing and margin

Costs and profit

From cost per cup to menu engineering, rent to waste — the lines that decide whether a busy venue is also a profitable one.

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Costs and profit

Recipe-Based Stock Control for a Café — A Worked Example

Recipe-based stock control deducts the real grams and millilitres from your store the moment an order is placed. This walkthrough builds a small café's ingredient list, writes two recipes, and follows one ingredient — milk — through deliveries, waste, sales and a stocktake correction.

13 October 20268 min read

The product

Reading is one thing, service is another

Kafe360 runs the floor while you read the rules — waiter ordering, kitchen screen, QR menu and end-of-day numbers in one place.

What Kafe360 doesOrdering, kitchen screen, tables, reports Free QR menuUp to 500 items, free for as long as you want it See the demoA shared sample venue, no sign-up PricingOne annual plan, 30 days free first Start freeNo card, no sales call

The reading ends. The service does not.

The archive explains the trade; the product runs it. Thirty days free on your own menu, no card.

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Costs and profit articles

Recipe-Based Stock Control for a Café — A Worked Example

Reading is one thing, service is another

The reading ends. The service does not.