Insights from running restaurant operations
Practical guides on food cost, inventory control and purchasing — written for operators, not consultants.
A practical food cost framework for Dubai restaurants
Why 28–32% food cost targeting matters, how to categorise variance, and the review cadence that separates profitable operators from the rest.
Why we chose ledger-based stock over running balances
Running balances break silently. Ledger-based stock — append-only moves with immutable unit costs — gives you an audit trail that survives price changes, reversals and multi-location complexity.
How to set up purchase orders that actually get reconciled
Three-way matching, tolerance rules and exception handling — the process discipline that turns your PO workflow from a paper trail into a control system.
The Dubai invoice problem: WhatsApp PDFs and why automation is overdue
Most Dubai F&B supply chains run on WhatsApp messages and PDF email attachments. Here is why manual data entry is quietly eating your margin — and how inbound email + AI OCR finally solves it.
Why your restaurant's Excel inventory will fail at outlet #3
Excel can work for one outlet. At the third outlet, formula errors, version conflicts, missing audit trails, and recipe drift become an operating risk.
Restaurant inventory mistakes that cost you food cost margin
The common inventory mistakes that quietly inflate food cost: missing recipes, weak opening counts, no period close, and supplier price drift.
Why Your QuickBooks Chart of Accounts Isn't Enough for a UAE Restaurant
Most UAE F&B operators run QuickBooks + Excel hybrid and reclassify everything at year-end audit. There is a better way: 75 categories dual-tagged for USAR and IFRS for SMEs, so the same dataset serves both operational and statutory reporting.
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