Category: The Model
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Restaurant KPIs: The 12 Numbers Every Operator Should Track Weekly
The 12 restaurant KPIs that actually predict whether a location survives — sales, cost, profitability, and cash metrics from a former chain CFO.
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How to Calculate 4-Wall EBITDA: The Formula, the Add-Backs, and the Landmines
The 4-Wall EBITDA formula, a worked example, the add-back debate, and the landmines that make buyers walk away from restaurant deals.
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Restaurant Break-Even Analysis: Know Exactly When Your Location Starts Making Money
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. Bottom line: Break-even is the revenue level where your…
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The Best Restaurant P&L Template for Independent Operators
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. I have reviewed hundreds of restaurant P&Ls over the…
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4-Wall EBITDA vs. Consolidated EBITDA: The Difference That Kills Restaurant Deals
4-Wall EBITDA is what a location earns before corporate overhead. Consolidated EBITDA is everything. In a deal, the gap is where the price gets negotiated.
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4-Wall EBITDA: The Number That Actually Tells You If a Location Is Working
4-Wall EBITDA reveals whether individual locations are truly profitable. Learn how to calculate it, why it matters more than corporate EBITDA, and benchmark your locations.
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Service Charges vs. Tips: What Every Restaurant Operator Needs to Know
Service charges and tips have different tax and accounting impacts. Understand how each affects your P&L, labor calculations, and bottom line profitability.
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Table Turn Rate and RevPASH: The Metrics That Tell You If Your Dining Room Is Working
RevPASH and table turns measure dining room efficiency. Learn how to calculate both metrics and align them with your P&L to maximize revenue per square foot.
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Restaurant Cash Flow: Why Profitable Restaurants Still Run Out of Money
A profitable restaurant can still run out of cash. Here is why profit and cash diverge, how to read a cash flow statement, and how to build a simple 13-week forecast.
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Check Average: The Fastest Lever for Growing Restaurant Revenue
Check average is the fastest way to grow revenue without new customers. Learn how to measure it, set targets, and see the exact impact on your restaurant P&L.