Practical, no-fluff guides on the numbers that run a hospitality business — and how to act on them.
The formula, a worked example, a healthy target, and how to bring it down.
The real formula (with burden), a target, and scheduling that keeps it in line.
A sharper labor metric than labor % — and how to use it.
Plot every item by margin and popularity, then act on each quadrant.
Food cost + labor cost — the single number that predicts your profit.
What to reconcile, the checks that catch leaks, and how to lock the day.
Reporting, comparability and control — what to set up before you scale.
The common models, what makes it feel fair, and how to run it without a spreadsheet.