Tips, guides, and insights for F&B businesses in Indonesia
Ingredient costs directly impact your margins. But negotiation isn't about pushing prices as low as possible — it's about building partnerships that benefit both sides.
Read moreA busy first location doesn't automatically mean you're ready for a second. Here's a checklist to consider before expanding — so your second outlet multiplies your success, not divides it.
Read moreYou're proud your Iced Coffee sells 200 cups a day. But if the margin is only 30%? Maybe the item selling 30 portions at 75% margin is what's actually funding your business.
Read moreFood waste isn't just an ethical issue — it's money you already spent that never became revenue. Here are practical strategies to reduce waste without sacrificing quality or menu variety.
Read moreYour menu isn't a museum — items should earn their spot. Here's a practical framework for knowing when to add, when to cut, and how to do both without upsetting regulars.
Read moreYear one is full of excitement and adrenaline. Year two? The excitement fades, but operational challenges become painfully real. Here's why many cafes struggle in their second year — and how to face it.
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F&B is cyclical — there are boom months and quiet months. Owners who plan for seasonality can maximize busy periods and survive slow ones without panic.
Read moreA 20% discount sounds small, but its impact on profit can be brutal. Here's how to think about promotions without reflexively slashing prices.
Read moreFood cost and rent are easy to track. But there are a dozen other costs that quietly eat your margins — and most operators don't even know they exist.
Read moreRevenue looks good but you're always tight by the 20th? The problem isn't how much you're selling — it's the timing of when money comes in versus when it goes out. Here's how to fix it.
Read moreMany cafe owners know their revenue but not when they actually start profiting. Here's a simple, practical way to figure out your break-even point.
Read moreMany F&B owners obsess over revenue but never calculate their food cost percentage. Yet this single number determines whether your business is actually profitable or just busy.
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