Guides for running the numbers yourself
Practical explainers that support the tools without being tools themselves — the concepts behind prime cost, seasonal cash flow, and the benchmarks worth knowing.
What Is Prime Cost and Why It Matters More Than Any Single Number
Prime cost combines food cost and labor cost into the one metric that predicts profitability better than either alone.
How Seasonal Cash Flow Planning Works for Restaurants
Most cash-flow advice assumes flat revenue. Here's how to plan around the peaks and troughs that are actually normal for local businesses.
Understanding Food Cost Percentage Benchmarks (And Why Yours Might Be Fine)
The 28-35% rule of thumb is a starting point, not a verdict. Here's how to read your food cost percentage in context.
Reading Your Restaurant's Numbers Without a CFO on Staff
You don't need an accounting degree to catch the three or four metrics that actually predict trouble before it shows up in your bank balance.