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Simple guides to raise margin - real results from owners like you

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Before Base, we were guessing. Food cost was unclear. Prices drifted. Portions changed. Bills surprised us. Cash was tight at month-end. In 14 days we got what every restaurant wants: clear numbers we trust. Now we know cost per item, use a pricebook with fixed portions, buy smarter, do a quick inventory, and follow a one-page weekly scorecard. Result: clear profit, steady margins, less waste, and cash we can plan.

Written by
Vila Ferdinand
August 2025
•
5 min read
image of kitchen during service (for a fine dining restaurant)
image of kitchen during service (for a fine dining restaurant)
Hani i qerosit - agroturism

Profit clarity starts with knowledge

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“We finally see where our profit goes. The weekly scorecard makes it easy to track costs and take action—no more guesswork or endless reports.”

Rey Kola
Construction Owner

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