Tag: Profit margin & EBITDA
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Why Is My Restaurant Losing Money?
A diagnostic decision tree for restaurants losing money: prime cost, labor, delivery, occupancy, and pricing. With 2026 benchmarks and a 60-second self-check.
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How to Lower Food Cost in a Restaurant
How to lower restaurant food cost: the five levers that move it — purchasing, portioning, waste, menu mix, and weekly tracking — plus target benchmarks.
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What Is a Good Profit Margin for a Restaurant?
What is a good profit margin for a restaurant? Average net margins by concept, why they are so thin, the numbers that drive them, and how to improve yours.
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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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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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Knowing Your Gross Profit: The Number Between Revenue and Everything Else
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. Gross profit sits in the middle of the P&L,…
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Navigating Costs and Value: How to Protect Margin Without Losing Guest Perception
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. The tension between cost management and guest-perceived value is…
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The Financial Imperative in Restaurant Management: Why the Numbers Always Win
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. There is a persistent mythology in the restaurant industry…