Urban Guide Base works directly inside restaurants, hotels and cafes to untangle cost structures, standardize recipes, and bring clarity to daily operations. No financial advice. Just practical, hands-on operational work.
Precise cost per dish, every time
Consistent output across all shifts
Staff scheduling that works in practice
Track and reduce ingredient losses
We focus on the operational layer of your business. The part that determines whether the numbers at the end of the month make sense.
Detailed breakdown of where ingredient spend actually goes. We map purchase prices against recipe requirements and identify where costs drift. Suppliers, portions, seasonal fluctuations.
Every dish defined with precise weights, methods, and yields. Normatives that your kitchen team can actually follow without a chef standing over them. Reproducible results every service.
Structured cost documentation for each menu item. Gross and net ingredient weights, price per unit, total dish cost. The foundation of any rational pricing decision.
Practical scheduling that accounts for peak loads, prep requirements, and realistic labor distribution. Not a spreadsheet exercise. Real-world planning for your specific operation.
Identifying and documenting where ingredients disappear before they reach a plate. Spoilage, over-portioning, prep waste. A clear picture of what is actually happening in your kitchen.
We work with your team directly, not through reports sent from a distance. Observation, documentation, adjustment. Consulting that actually changes how the kitchen runs.
Four areas we focus on when working inside a hospitality business. Each one connects to the others.
Most kitchens have a rough idea of their food cost percentage. Fewer have a detailed understanding of which dishes are pulling that number up. We create a complete picture, from raw purchase invoices to final plate costs.
When two chefs prepare the same dish differently, your costs vary and your guests notice. Standardized recipes with defined weights, methods, and yields remove that uncertainty. We document them in a format your team can use daily.
Shift planning in hospitality is complicated. Prep time, service peaks, cross-trained staff, seasonal fluctuations. A good schedule accounts for all of this. We help you build scheduling systems that actually work in your kitchen, not just on paper.
Food cost percentage tells you something is wrong. It does not tell you what. Detailed loss tracking reveals whether the issue is over-portioning, spoilage, prep waste, or something else. That distinction changes what you do about it.
What day-to-day operations look like before and after establishing clear processes.
We visit your operation, observe, ask questions, and review existing documentation. No assumptions.
Recipes, costs, schedules, and waste patterns are mapped and recorded in a structured format.
New processes introduced to your team with hands-on guidance. We stay until it actually works.
Return visits to check what has stuck, what needs adjustment, and what the next priority is.
We work with restaurants, hotels, cafes, and catering operations across Croatia. If you are trying to understand your costs better or bring more structure to your kitchen, we are worth a conversation.