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iCOST PRO Blog

Cost control insights & best practices

Practical guides on recipe costing, supplier management, and margin optimization for bars and restaurants.

Best Practices

Jul 19, 2026 6 min

Knife Skills and Yield: How Precision Cutting Protects Your Food Cost

Every cut of a knife changes your yield — and your margin. From fish fillets to vegetable prep, precision cutting is one of the most underestimated levers in food cost control.

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Best Practices

Jul 19, 2026 7 min

The Invisible Kitchen: How Workflow Design Quietly Controls Food Cost

The layout of your kitchen decides whether your team works efficiently or burns time, energy, and product. Here's how station design and flow impact your food cost more than you think.

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Best Practices

Jul 19, 2026 7 min

Cooking with Fire: What Flambé and Flame-Cooking Really Cost Your Kitchen

That dramatic burst of flame looks stunning — but what does it cost? From gas consumption to product loss, flame-cooking techniques carry hidden costs every operator should understand.

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Beverage Costing

Jun 28, 2026 7 min

The Real Cost of a Cocktail: Why Beverage Costing Deserves the Same Attention as Food Costing

Every cocktail has a real cost that goes beyond the main spirit. Pour sizes, mixers, garnishes, preparation losses and overpouring can all have a significant impact on a bar’s profit margin.

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Supplier Management

Jun 21, 2026 7 min

Supplier Price Volatility: How to Catch Cost Spikes Before They Eat Your Margins

Wine bottles in, margins out. When supplier prices shift without warning, your food cost silently climbs. Here's the system top operators use to catch spikes the day they happen.

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Kitchen Operations

Jun 14, 2026 5 min

Cost Awareness Starts in the Kitchen: Building a Culture Where Every Gram Matters

Your team can't protect margins they can't see. Building cost awareness in the kitchen means giving chefs the numbers they need — and making food cost everyone's responsibility.

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Recipe Costing

Jun 7, 2026 8 min

Recipe Costing Fundamentals: How to Calculate the True Cost of Every Dish

A recipe without a cost is just a list of ingredients. Here's the step-by-step method for calculating the true cost of a dish — from yield factors to net and gross selling price.

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Portion Control

May 31, 2026 6 min

Portion Control: The Overlooked Lever That Protects Margins Plate by Plate

A pinch of herbs here, an extra ladle there — small portion inconsistencies compound into big margin losses. Here's how portion discipline keeps your food cost on target.

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