Straightforward guidance on labor, food cost, inventory, training, and profitability, built around the day-to-day realities of running a restaurant.
Labor
Labor cost, labor percentage, scheduling, overtime, and staff productivity.
Food Cost
Food cost percentage, recipe costing, waste reduction, and menu pricing.
Inventory
Ordering, counts, variance, and inventory turnover.
Management
GM duties, manager routines, shift management, and pre-shift meetings.
Training
Onboarding, server training, manager training, and staff coaching.
Profitability
Prime cost, P&L basics, margins, and break-even.
Guides are being written and added one topic at a time. Check back soon for updates.