Run The Dish

Hone’s Restaurant Business and Service Publication

Get tips on everything from running your restaurant to the payment protection program, and find out more about the latest Hone features.

Run The Dish

Jefferson Macklin on Opening a Restaurant

Boston-based restaurateur Jefferson Macklin on what it really takes to open a new restaurant, plus other hard-won advice.

The 5 Metrics that Will Help Your Restaurant Survive and Thrive

Most of your restaurant’s profitability comes down to these 5 restaurant metrics. Learn what they are and why they matter for your restaurant’s finances.

Daily, Weekly, and Monthly Practices to Improve Your Restaurant’s Profitability

With rising food costs and supply chain issues, running a restaurant is no longer business as usual. Here are the things restaurant owners can do daily, weekly, and monthly to keep their businesses profitable.

Restaurant accounting for fine dining

PROFITABILITY, FOOD COSTING, RESTAURANT BOOKKEEPING, MENU PLANNING How to Improve the Profitability of

Already operating on razor-thin margins that hover around 5% (dropping to under 2% for full-service operations) restaurants need daily vigilance in order to stay healthy.

Each restaurant is unique, and its P&L statement should be customized to match business needs, breaking down each of these categories into smaller sections as required.

Already operating on razor-thin margins that hover around 5% (dropping to under 2% for full-service operations) restaurants need daily vigilance in order to stay healthy.

Even the simplest eateries are underpinned by complex financial structures that can make or break them at the end of each month. But there’s a cost-effective solution available, a reporting platform paired with specialized restaurant bookkeepers who aggregate data from these various systems efficiently and accurately.

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