Whether you're running a kitchen or building a food brand from scratch, managing food costs isn't optional—it’s foundational. Get it wrong, and profitability slips through your fingers. Get it right, and you unlock the freedom to invest in what really matters: better ingredients, better equipment, better people.

Running a successful, efficient kitchen comes down to organization and execution. A kitchen that struggles with workflow, menu execution, and communication will face higher labor costs, wasted ingredients, and frustrated staff. In this post, I’ll break down the key areas that make the biggest impact.

Discover how sustainable sourcing can reduce costs, attract eco-conscious diners, and future-proof your restaurant. Explore local sourcing, waste as a resource, and zero-waste strategies to make your restaurant more sustainable.

Looking to launch a winning food product? Learn expert strategies for food product development, from concept testing to scaling and sensory science, by CPG leader Chef Tom Griffiths.

Menu engineering is a strategic approach to balancing creativity, cost, and operational efficiency to craft a menu that works for your business and your guests. Learn how.

Learn the science of flavor pairing to create unforgettable dishes. Discover tips on balancing tastes, textures, and aromas to elevate your restaurant menu.

7 Restaurant Trends to Watch in 2025

Find out how to scale your food delivery business the right way from former R&D executive and Certified Master Chef Thomas Griffiths.