Category: Expenses & Cost Management
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How to Read a Restaurant P&L: Every Line Explained
Understand every line on a restaurant P&L and what it means. Learn which metrics matter, how to spot problems, and what triggers operational red flags.
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The Real Math on Third-Party Delivery: What It Actually Costs You
Third-party delivery looks cheap until you calculate true costs. Learn the math on commissions, fees, and margins and decide if delivery actually pays.
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Prime Cost: The One Number That Tells You If Your Restaurant Is Profitable
Prime cost (COGS + labor) determines restaurant profitability. Learn how to calculate it, benchmark against your concept, and fix the biggest profit leaks.
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Ideal Food Cost vs. Actual Food Cost: How Waste Is Quietly Killing Your Margins
The gap between your ideal and actual food cost is money you’re losing every week. Learn how to calculate waste percentage, identify the most common sources of variance, and close the gap without changing your menu or raising prices.
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Sales Per Labor Hour (SPLH): The One Labor Metric Every Restaurant Operator Needs
Labor percentage alone only tells half the story. Sales Per Labor Hour (SPLH) connects your staffing decisions directly to revenue outcomes — and it’s one of the most actionable metrics in restaurant management.
PROTECTING THE BOTTOM LINE 