FoodCost&Co | Operational Guides for Restaurant Businesses

FoodCost&Co stems from the direct experience of Davide Cammilleri, a chef with over ten years in professional kitchens and an ALMA education, with the aim of providing practical tools for those who work daily in the restaurant industry.

Managing a restaurant doesn't just mean cooking well; it means understanding numbers, controlling costs, and making informed decisions. Food cost is one of the most important indicators for a restaurant's profitability, yet it is often overlooked or calculated roughly.

From there, we move on to menu engineering: a combination of mathematics, science, and psychology to drastically increase margins by changing the way you view your menu.

At FoodCost&Co, you'll find everything you need to change your approach: comprehensive guides, ready-to-use Excel software, and recipe books with integrated calculations.

Tools designed by who works in the kitchen, for those who work in the kitchen.