Guide
How to calculate food cost percentage
Track supplier invoices, recipe quantities and selling prices so every dish has a target GP and a live cost check.
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Hospitality ops guides for food cost, rota and profit control.
Practical articles for operators who want tighter margins without adding more admin.
Guide
Five ways hotels leak profit on labour
Late rota changes, missed breaks, unapproved leave, clocking gaps and payroll exports can all hide avoidable spend.
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Why supplier price rises need a review queue
A small movement on high-volume ingredients can damage GP quickly unless managers see it before menus are priced.
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What to upload first in BossOps
Start with recent supplier invoices, your highest-volume recipes and the next rota cycle to get a useful baseline.
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