<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"><channel><title>DineTide blog</title><link>https://dinetide.com/blog.html</link><description>Stock, kitchen and bar control for restaurants, cafes and bars</description><item><title>Bar Inventory and Pour Cost: How to Control Spirits, Beer and Wine</title><link>https://dinetide.com/blog-bar-inventory-and-pour-cost.html</link><guid>https://dinetide.com/blog-bar-inventory-and-pour-cost.html</guid><pubDate>Fri, 30 Oct 2026 08:00:00 +0000</pubDate><description>How to run bar inventory and calculate pour cost: counting spirits by the tenth, keg control, variance, and the habits that stop shrinkage.</description></item><item><title>Food Safety Records Every Kitchen Should Keep</title><link>https://dinetide.com/blog-food-safety-records-every-kitchen-should-keep.html</link><guid>https://dinetide.com/blog-food-safety-records-every-kitchen-should-keep.html</guid><pubDate>Tue, 27 Oct 2026 08:00:00 +0000</pubDate><description>The food safety records inspectors commonly ask to see: temperature logs, cleaning schedules, supplier approval, allergen labels and licence renewals.</description></item><item><title>Cafe Inventory Checklist: What to Count Daily, Weekly and Monthly</title><link>https://dinetide.com/blog-cafe-inventory-checklist.html</link><guid>https://dinetide.com/blog-cafe-inventory-checklist.html</guid><pubDate>Fri, 23 Oct 2026 08:00:00 +0000</pubDate><description>A ready-to-use cafe inventory checklist covering daily counts, weekly stock, monthly stocktake, coffee, milk, bakery items and packaging.</description></item><item><title>How to Reduce Food Waste in a Restaurant Kitchen: 9 Practical Steps</title><link>https://dinetide.com/blog-reduce-food-waste-in-a-restaurant-kitchen.html</link><guid>https://dinetide.com/blog-reduce-food-waste-in-a-restaurant-kitchen.html</guid><pubDate>Tue, 20 Oct 2026 08:00:00 +0000</pubDate><description>Nine practical ways to cut food waste in a restaurant or cafe kitchen, from first-expired-first-out to prep forecasting and waste logs.</description></item><item><title>Par Levels and Reorder Points for Restaurants Explained</title><link>https://dinetide.com/blog-par-levels-and-reorder-points-for-restaurants.html</link><guid>https://dinetide.com/blog-par-levels-and-reorder-points-for-restaurants.html</guid><pubDate>Fri, 16 Oct 2026 08:00:00 +0000</pubDate><description>What par levels and reorder points are, how to calculate them from real usage and lead time, and how to stop both stockouts and over-ordering.</description></item><item><title>Recipe Costing: How to Cost a Menu Item Step by Step</title><link>https://dinetide.com/blog-recipe-costing-how-to-cost-a-menu-item.html</link><guid>https://dinetide.com/blog-recipe-costing-how-to-cost-a-menu-item.html</guid><pubDate>Tue, 13 Oct 2026 08:00:00 +0000</pubDate><description>Step-by-step recipe costing for restaurants and cafes: yields, trim loss, portion cost, selling price and the margin check, with a worked example.</description></item><item><title>Restaurant Inventory Management: A Practical Guide for Owners</title><link>https://dinetide.com/blog-restaurant-inventory-management-guide.html</link><guid>https://dinetide.com/blog-restaurant-inventory-management-guide.html</guid><pubDate>Fri, 09 Oct 2026 08:00:00 +0000</pubDate><description>A plain guide to restaurant inventory management: what to count, how often, how to set up storage, and how software replaces the spreadsheet.</description></item><item><title>How to Calculate Food Cost Percentage</title><link>https://dinetide.com/blog-how-to-calculate-food-cost-percentage.html</link><guid>https://dinetide.com/blog-how-to-calculate-food-cost-percentage.html</guid><pubDate>Tue, 06 Oct 2026 08:00:00 +0000</pubDate><description>Learn the food cost percentage formula, a worked example, a healthy target range by type of business, and the mistakes that make the number lie.</description></item></channel></rss>