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Learn how to structure a restaurant pre-shift meeting that gives the team useful information, creates a clear service focus, reinforces standards, and turns the meeting into better execution on the floor.
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Learn how a restaurant profit and loss statement is organized, what the major sections mean, how food and labor costs flow through the report, and how to use the P&L to investigate operating performance.
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Learn how contribution margin works, how it differs from food cost and profit, why contribution dollars matter when evaluating menu items, and how the metric connects pricing decisions to break-even.
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Learn how restaurant break-even works, how fixed costs and contribution margin affect the calculation, and how to estimate the sales needed to cover the costs included in your operating model.
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Learn how recipe cost, target food cost, contribution dollars, operating economics, and guest value work together when setting or evaluating a restaurant menu price.
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Learn how labor cost percentage works, what should be included in the calculation, why the number can change even when staffing does not, and how operators can investigate the drivers behind it.
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Learn how prime cost combines food and labor costs, why the two should be evaluated together, what can cause prime cost to change, and how operators can use the metric to investigate their restaurant economics.
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Learn how food cost percentage works, how recipe food cost differs from period food cost, what can cause the number to change, and how to evaluate it against the economics of your operation.
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Opening a restaurant involves far more than construction and equipment. Learn the major startup cost categories, how to build a more realistic opening budget, and why working capital matters just as much as getting the doors open.
Read ArticleLearn how to structure a restaurant pre-shift meeting that gives the team useful information, creates a clear service focus, reinforces standards, and turns the meeting into better execution on the floor.
Read ArticleLearn how a restaurant profit and loss statement is organized, what the major sections mean, how food and labor costs flow through the report, and how to use the P&L to investigate operating performance.
Read ArticleLearn how contribution margin works, how it differs from food cost and profit, why contribution dollars matter when evaluating menu items, and how the metric connects pricing decisions to break-even.
Read ArticleLearn how restaurant break-even works, how fixed costs and contribution margin affect the calculation, and how to estimate the sales needed to cover the costs included in your operating model.
Read ArticleLearn how recipe cost, target food cost, contribution dollars, operating economics, and guest value work together when setting or evaluating a restaurant menu price.
Read ArticleLearn how labor cost percentage works, what should be included in the calculation, why the number can change even when staffing does not, and how operators can investigate the drivers behind it.
Read ArticleLearn how prime cost combines food and labor costs, why the two should be evaluated together, what can cause prime cost to change, and how operators can use the metric to investigate their restaurant economics.
Read ArticleLearn how food cost percentage works, how recipe food cost differs from period food cost, what can cause the number to change, and how to evaluate it against the economics of your operation.
Read ArticleOpening a restaurant involves far more than construction and equipment. Learn the major startup cost categories, how to build a more realistic opening budget, and why working capital matters just as much as getting the doors open.
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