Resources
Guides & insights
for restaurant operators
Practical tactics on cutting food cost, tightening labor, and running the back of house. Written by people who've actually done it.
Food cost 9 min read
How to cut restaurant food cost by 3 points
The four levers every operator can pull this quarter, and what each one is actually worth. With a worked example on a $1.2M concept.
Coming soonLabor 12 min read
The restaurant labor scheduling playbook
How to draft a week that hits your labor target the first time. The forecast-first method, sample templates, and the three mistakes new GMs make.
Coming soonFundamentals 7 min read
What is food cost percentage (and how to improve yours)
The number every operator obsesses over and almost nobody calculates correctly. A clean definition, the right formula, and a benchmark by concept.
Coming soonThe operator brief
Monthly tactics on cutting cost, tightening labor, and growing margin. One email. No fluff.
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