Blog and guides
Straight talk on running a profitable restaurant.
Notes from 25 years of real P&Ls, real kitchens and real owners. What to check, what to fix, and what to stop doing.
Guide · Know your numbers
Restaurant Prime Cost: What It Is, How to Calculate It, and What Yours Should Be
Prime cost is food plus labor, divided by sales. How to calculate it, what a healthy number looks like for your concept, and where to find the points you're losing.
Read the guideGuide · LaborHow to Lower Restaurant Labor Cost Without Cutting Service or Hours
You probably don't have too many people. You have them at the wrong hours. Practical ways to lower restaurant labor cost, from forecasting and sales per labor hour to overtime.
Read the guideThe first step
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