The Numbers

Since I’ve already told you in this article there are not enough labor controls you can put into place to overcome restaurant minimum wage increases, here are some of the changes you can make to [...]

Let me start off by being very clear… this is not a political article, it’s a business article. I don’t care what side of the political fence you live on, my goal is to teach you what you need to [...]

  The restaurant prime cost formula is the most important calculation in your restaurant. I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring [...]

Learn the one number you must know to have any chance of making money in the restaurant business as well as why managers are key to restaurant profits. Old timers in the restaurant business [...]

Are you wondering how to know what your restaurant profit margin should be? Let me tell you what it could be. Before you an determine where your restaurant’s profit margin should be, you [...]

  In the hospitality industry, comps happen on a routine basis. We see a regular at our bar and sometimes just buy them a drink to thank them for making our bar their home away from home. We [...]

Knowing when to use a void vs comp in your restaurant affects your gross sales! Do you look at your profit and loss statement and see a food cost, pour cost or labor cost that seems too high? [...]

Want to lower restaurant labor cost? Look to your time clock. It’s a prime area where restaurant owners get robbed on labor costs. Theft happens at the time clock whenever you are not [...]

If your restaurant pour cost is too high but you don’t know where to cut off the bleeding, watch this video. If you often order too much product and experience it spoiling, this video is [...]

If you’re struggling to find a way to make the money you deserve in your restaurant, then this video is for you. David teaches you the one number you must know to make money in the [...]