For owners, operators, managers
Restaurant finance, written for operators.
For owners, operators, managers, franchisees, and finance teams. Written by a former chain CFO with 15+ years inside restaurant brands, including PE-backed operators.
Free download
The Restaurant Financial Health Checklist
A 30-point self-audit of the six numbers that decide whether your location survives.
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What this site is
This site publishes practical restaurant finance for the people inside the four walls, owners, operators, GMs, franchisees, and the finance teams behind them. The numbers, the benchmarks, what each one is telling you, and what to do about it. Operations are what move the financial outcome at a restaurant, that’s what this site is about.
FREE DOWNLOAD
The Restaurant Financial Health Checklist
A 30-point self-audit of the six numbers that decide whether your location survives. Built for owners, operators, and finance teams.
THE TOOLKIT · $67
Run your P&L like a CFO.
The spreadsheet system this site is built around, the same templates and benchmarks used at the chain-CFO level, packaged for owners and operators.
13-WEEK CASH FLOW · $79
The treasury view for operators.
A 7-tab cash flow model with sales-by-channel forecasting, working capital, debt service, and covenant tracking. Built for owners forecasting cash for the bank.
Latest posts
- Using AI in Restaurant Finance: What Actually Works (And What Doesn’t)
Where AI actually moves the needle in restaurant finance — forecasting, food cost variance, menu engineering — and where it still doesn’t. - Restaurant Food Cost Calculator: Run the Math in Five Minutes
The actual restaurant food cost formula, worked example, and ideal-vs-actual gap analysis. Plus benchmarks by concept type. - Restaurant Financial Dashboard: The 12 Numbers That Belong on One Screen
Twelve restaurant finance KPIs on one weekly dashboard, organized by sales, cost, profitability, and cash. Refresh cadence and benchmarks inside. - How Much Cash Should a Restaurant Keep?
Restaurants should hold 8-12 weeks of fixed operating expenses in cash reserves. Three sizing variables, where to hold it, why most operators are under. - Why Is My Restaurant Busy But Not Profitable?
Five common reasons busy restaurants still lose money: prime cost creep, occupancy load, channel mix, check compression, and discount drag. - Staff Meals, Employee Discounts, and the Hidden Impact on Your Food Cost
Staff meals are one of those line items that never gets enough attention. Every restaurant has some version of a policy, free shift meals,… Read more: Staff Meals, Employee Discounts, and the Hidden Impact on Your Food Cost