“We wanted a little paradise in Troja – coffee amidst greenery, selling houseplants and weekend barbecues,” Carolina recalls with the excitement of opening. However, the reality of running a business is tougher. Already during the first month of operation, the accounting tasks placed an enormous burden on it. How did they save the work of an entire person?

Ingredient costs commonly referred to as "food cost" are a critical metric that every restaurant owner and manager should monitor closely. Neglecting this can lead to unnecessary expenses and financial strain. This guide will help you understand where to find relevant data and, most importantly, how to reduce these costs.

Excellent Beer and Barbecue in One Place?

That's Automat Matuska - a place that leaves no one cold. Well, perhaps only the beer - thankfully! You'll find it in Prague's Dejvice district. How they reduces pour cost by 4%? Read here.

Dozens of suppliers, hundreds of invoices. Along with that comes constant searching, rewriting, and re-entering data. It's a perfect time-waster that can be easily resolved. As a restaurant owner, you know that daily operations, dealing with guests, and managing staff are already demanding. When you add the chaos of supplier invoices, it can become a complete nightmare. How to do it?