Practical articles on margins, food cost, labour cost, and financial management for restaurant operators.
The average full-service restaurant operates on a net margin of 3–9%. Here's what the benchmarks are, what prime cost means, and how to calculate your real numbers.
Food cost above 35%? Here's how to find where it's going — portion control, waste, supplier pricing, menu engineering — and bring it back under control.
Labour is 28–35% of revenue and the hardest cost to control. Here's how to measure it weekly, benchmark by department, and reduce it without hurting service.
Six numbers, tracked every week, that tell you everything about your restaurant's financial health — revenue, food cost, labour, prime cost, covers, and spend per head.
Most restaurants don't fail because the food is bad. They fail because of six specific, preventable financial mistakes — and most owners don't see them coming.