Tips, guides, and insights for F&B businesses in Indonesia
Many 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.
Read morePacked house and high revenue is great. But if you don't know your net margin, you might be working hard for a number that doesn't matter.
Read moreRaising menu prices is a last resort. There are things you can do first before touching the price tag.
Read moreStill running the register yourself while doing everything else? Here are signals worth paying attention to.
Read moreThere are several commonly used methods — each suited to different situations. Here's an overview.
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We keep seeing the same mistakes in conversations with cafe owners. The interesting part: all of them are preventable.
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