Guides
Restaurant finance, in plain language.
The numbers every owner should know — food cost, margins, P&L, menu engineering — explained without the jargon.
Food cost percentage: formula, examples, and how to lower it
The single number that decides whether your menu makes money — and how to control it.
6 min readRestaurant profit margins: what's healthy, and how to improve yours
Most restaurants keep less than you'd expect. Here's the real range — and how to widen it.
5 min readThe restaurant P&L statement, explained for owners
If you can read one financial document for your restaurant, make it this one.
6 min readMenu engineering: turn your menu into a profit tool
Your menu is the cheapest, fastest lever you have on profit. Most owners never pull it.
5 min readHow to reduce food waste in a restaurant
Food waste is profit you already paid for, thrown in the bin. Here's how to claw it back.
5 min readHow to choose a restaurant POS (a checklist for owners)
The POS you pick decides what you can see about your business. Choose for the numbers, not the screen.
6 min readIRD billing for restaurants in Nepal: what owners need to know
Compliance isn't optional in Nepal. Here's what IRD-ready billing actually means for a restaurant.
5 min readGST for restaurants in India: a quick owner's guide
GST trips up a lot of restaurant owners. Here's the short, practical version.
5 min readCloud kitchen unit economics: making money after commissions
A cloud kitchen can be 'busy' and still lose money on every order. The maths is unforgiving.
6 min readRestaurant inventory management 101
Inventory isn't a stock count. Done right, it's the early-warning system for your food cost.
5 min readShift close and cash reconciliation, explained
The few minutes at the end of a shift are where most cash leaks are caught — or missed.
4 min readPrime cost: the number that decides restaurant profit
If you track one combined number, make it prime cost. It's where the profit fight is won.
4 min read