Tag: Profit margin & EBITDA
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10 Restaurant KPIs Every Operator Should Track Weekly
The 10 restaurant KPIs ranked by leverage: prime cost, food cost %, labor %, SPLH, contribution margin, table turnover, RevPASH, breakeven, cash cycle, comps.
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What Q2 2026 Restaurant Earnings Actually Say About Same-Store Sales
Q2 2026 restaurant earnings split: Cheesecake Factory posted first $1B quarter and 20% margin, while Sweetgreen and Wingstop dropped comps ~7.5%. What operators should take from it.
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QuickBooks vs. Restaurant365 for Restaurants
QuickBooks is general accounting software. Restaurant365 is a restaurant-specific back-office platform. Which one to run at 1 unit, 3 units, and 10 units, and the real cost difference.
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When Does a Restaurant Need a CFO? Revenue Thresholds
Restaurants under $3M need a bookkeeper. $3M to $10M hire a fractional CFO. Above $10M go full-time. Complexity signals matter as much as revenue.
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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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4-Wall EBITDA Margin by Restaurant Concept: What Buyers Look For in 2026
2026 4-Wall EBITDA benchmarks by concept: QSR, fast casual, full service, bar-heavy, coffee, pizza, ghost kitchen. What buyers pay for and why.
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Restaurant Financial Dashboard: The 12 Numbers That Belong on One Screen
Twelve restaurant finance KPIs on one weekly dashboard, organized by sales, cost, profitability, and cash. Refresh cadence and benchmarks inside.
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Why Is My Restaurant Busy But Not Profitable?
Five common reasons busy restaurants still lose money: prime cost creep, occupancy load, channel mix, check compression, and discount drag.
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What Private Equity Firms Look for in a Restaurant Company
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. Private equity firms buying restaurants look for six things:…
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How to Price Your Menu for Profit
How to price a restaurant menu for profit: start from target food cost, price to perceived value, use menu engineering and pricing psychology, and grow the check average.