Category: Expenses & Cost Management
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The 30/30/30/10 Rule for Restaurants: Where It Breaks
The old 30/30/30/10 rule of thumb for restaurant P&Ls (30% food, 30% labor, 30% overhead, 10% profit) misses in 2026. Real benchmarks by concept.
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Restaurant Food Cost by Concept: Is 33% Good or Bad?
33% food cost means nothing without the concept. QSR wants 28-32%, steakhouses run 38-42%. Real benchmarks and the tradeoffs by segment.
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Staff Meals, Employee Discounts, and the Hidden Impact on Your Food Cost
Free: The Restaurant Financial Health Checklist. The 6 numbers a chain CFO tracks weekly, plus 30 yes/no questions you can run against your P&L in 15 minutes. Written by a former chain CFO. Instant PDF. Send me the checklist Unsubscribe anytime. Staff meals are one of those line items that…
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When Your Staff Unionizes: What Independent Restaurant Owners Need to Know About the Financial Impact
Free: The Restaurant Financial Health Checklist. The 6 numbers a chain CFO tracks weekly, plus 30 yes/no questions you can run against your P&L in 15 minutes. Written by a former chain CFO. Instant PDF. Send me the checklist Unsubscribe anytime. On May 23, 2026, employees of Third Street Stuff…
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How to Calculate Restaurant Food Cost (Step-by-Step)
Free: The Restaurant Financial Health Checklist. The 6 numbers a chain CFO tracks weekly, plus 30 yes/no questions you can run against your P&L in 15 minutes. Written by a former chain CFO. Instant PDF. Send me the checklist Unsubscribe anytime. Last updated 2026-07-29. Download the 12-page PDF: The 2026…
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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.