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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.
There are an infinite number of ways restaurants can organize their finances—and five mistakes most of them make. Here’s how to address the most common issues.
Build a more data-driven restaurant business with intuitive forecasting, adjustable goals, and easy-to-review budgets. Learn more about Hone’s new forecasting and budgeting feature.
Boston-based restaurateur Jefferson Macklin on what it really takes to open a new restaurant, plus other hard-won advice.
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.
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.
PROFITABILITY, FOOD COSTING How to Improve the Profitability of Your Menu in Just 30 Minutes with Plate-Cost Analysis If you haven’t looked at menu pricing vs. supply costs in a few months, you might be losing money. Here’s how to analyze Cost of Goods Sold (COGS) from your restaurant bookkeeping down to plate-costs—including a free […]
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.
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.
