Insights
Practical writing on cost control, F&B systems, menu engineering, and back-office discipline. Short pieces, written between shifts, for owners who would rather understand their numbers than be reassured about them.
The percentage says something is happening. The variance says where. One subtraction turns your weekly food cost from a mood into a map.
New owners drop their prices to fill the room, especially after a big build-out. It is the fastest way to guarantee the room never pays for itself.
The dish that sells the most is rarely the dish that makes the most. Menu engineering is how you tell the difference, and what to do once you can.
The number on your weekly P&L is usually a story, not a fact. Here is how to read what it is really telling you about your kitchen, your suppliers, and your menu.
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