Category: Expenses & Cost Management
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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, percentage discounts, take-home of mistakes — but most operators don’t know what it’s actually costing them. After 15+ years managing restaurant P&Ls, I’ve seen employee…
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When Your Staff Unionizes: What Independent Restaurant Owners Need to Know About the Financial Impact
On May 23, 2026, employees of Third Street Stuff & Coffee in Lexington, Kentucky walked off the job. The 21-year-old independent coffee shop — a neighborhood institution on North Limestone — was in the middle of an ownership transition. Founder Pat Gerhard had announced her retirement, with new ownership set…
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How to Calculate Restaurant Food Cost (Step-by-Step)
Food cost is the number that keeps most restaurant operators up at night — and for good reason. It is one of only two major cost categories you can directly control on a daily basis, and even small percentage swings translate into thousands of dollars over the course of a…
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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.