Tag: KPIs & benchmarks
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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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Sales Per Labor Hour: The Restaurant Productivity Metric That Beats Labor %
Labor cost % misses what’s actually happening on your floor. Sales per labor hour tells the truth. Free spreadsheet + the SPLH benchmarks by service type.
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Restaurant Cash Flow Forecast Template (13-Week, Free)
The 13-week cash flow forecast every restaurant operator should run. Free template + the 4 mistakes that break most restaurant forecasts.
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Restaurant Labor Cost Template: Track Every Dollar You Spend on Staff
Labor is the largest controllable expense in almost every restaurant. It is also the one most operators track badly, if they track it at all beyond glancing at the weekly payroll number and hoping it looks right. The problem is not that operators ignore labor cost. The problem is that…
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Restaurant Break-Even Analysis: Know Exactly When Your Location Starts Making Money
A restaurant break-even point is calculated by dividing total fixed costs by contribution margin, where contribution margin equals 1 minus the sum of variable costs as a percentage of sales. For a full-service restaurant with $40,000 in monthly fixed costs and a 35% contribution margin, break-even is about $114,000 in…
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The Best Restaurant P&L Template for Independent Operators
I have reviewed hundreds of restaurant P&Ls over the past 15 years. The majority of them were built on templates that had no business being used by a restaurant, generic small business spreadsheets designed for companies that sell widgets, not food and labor by the hour. The restaurant P&L is…
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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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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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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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The Restaurant Financial Model: How the P&L Actually Works
Master the P&L structure restaurant operators need to understand. Learn which metrics drive profit, how to calculate them, and why most operators miss the critical insights.