Practical ideas. Better restaurant decisions.
Guides, tools, and templates for the work of running a restaurant. Pick a question and start there.
12 guides
A practical guide to prime cost
Bring food and labor into one consistent weekly picture.
Read the guidePlan labor around demand and service
A weekly process for balancing labor efficiency and the guest experience.
Read the guideTurn menu data into better decisions
Compare popularity and contribution instead of judging dishes by food cost alone.
Read the guideKnow what a delivery order really earns
Model commission, packaging, and promotions before offering a discount.
Read the guideMeasure a campaign beyond revenue
A useful framework for incremental contribution and campaign return.
Read the guideBuild a restaurant marketing calendar
Coordinate occasions, channels, budget, and operating capacity.
Read the guideOpening and closing checklists that work
Build routines your team can actually execute and verify.
Read the guideA stronger first month for new hires
Turn onboarding into a clear sequence of skills and support.
Read the guidePrepare a better vendor review
Organize commercial terms, performance, and open questions.
Read the guideA restaurant site-selection scorecard
Compare candidate locations with the same operating and financial lens.
Read the guideBuild a consistent multi-location review
Compare locations fairly while keeping local context visible.
Read the guideMake a restaurant forecast useful
A practical approach to baseline, downside, and upside scenarios.
Read the guideYour next good decision starts here.
Tell us what you’re working on. We’ll shape a walkthrough around it.