Alex Marlow
I've cooked in just about every kind of kitchen: banqueting halls, Rosette-rated restaurants, ski chalets and more agency shifts than I can count. Here's what actually works.
What I write here
The guides on PrepSheet: food cost, gross profit, menu pricing, stock takes and the rest of the paperwork side of a UK kitchen, plus the write-ups of the spreadsheets in the shop. The numbers are meant to be checked. If one looks wrong, tell me and it gets corrected.
Start here
- Food cost & GP calculator: cost per portion and GP from your own prices.
- UK food cost & GP benchmarks: what the survey data actually says.
- Every guide, newest first.
Recent guides
- How to Read a Weekly GP Report as a Head Chef
- How VAT Works on Takeaway Food in the UK (Hot, Cold and Delivered)
- How to Calculate Wet GP on Beer, Wine and Spirits (UK)
- How to Price a Takeaway Menu in the UK So Every Dish Still Makes a Profit
- How to Calculate Prime Cost for a UK Restaurant
- Allergen Matrix UK: the 14 Allergens and PPDS Labelling
- How to Do a Pre-Service Line Check in a Restaurant Kitchen (Step-by-Step)
- How to Calculate Labour Cost Per Dish (And Decide If a Menu Item Is Worth Keeping)
Also by Alex Marlow
The Pass, a free newsletter on restaurant cooking technique for home cooks, and the @offthepass YouTube channel.