Know your numbers — P&L, prime cost, cash flow, and the KPIs that matter.
Learn how to read a restaurant P&L statement section by section. Understand revenue, COGS, labor, and occupancy with a real example from an $800K casual restaurant.
Restaurant owners miss thousands in annual tax deductions. Here are 15 legitimate deductions — from Section 179 equipment to credit card fees — that most operators overlook.
Workers' comp is mandatory for most restaurants — and rates are high. Learn how premiums are calculated, what common claims cost, and how to reduce what you pay.
Calculate your restaurant break-even point with a step-by-step formula, real example, and strategies to lower it. Know this number before you need it.
The restaurant equipment tax deduction under Section 179 lets you deduct up to $1.16M in equipment purchases in 2025. Here's how it works and how to maximize it.
Restaurant workers compensation insurance is mandatory in most states. Here's what it costs, how claims work, and how to reduce your premiums through smart safety practices.
Restaurant business valuation is essential for selling, financing, or planning. Most operators get it wrong. Here's how valuations actually work and what your restaurant is worth.
Restaurant cash flow management is distinct from profitability. Learn why profitable restaurants still miss payroll and how to fix the timing problem.
A restaurant monthly budget template that actually works: how to set revenue targets, track expenses by category, and do a monthly review that improves profit.
Section 179 and bonus depreciation let restaurants deduct equipment costs immediately instead of over years. Here's what qualifies and how to maximize your write-off.
A restaurant-specialized accountant can save you thousands annually through FICA tip credits, proper COGS tracking, and tax strategy. Here's how to find the right one.
Most restaurant owners don't know what their business is worth until it's time to sell. Here's how buyers and appraisers calculate restaurant value—and how to increase yours.
Your balance sheet reveals what your P&L can't—cash runway, debt load, and true net worth. Here's how to read one without an accounting degree.
A merchant cash advance for restaurants can cost 40–60% APR. Learn how MCAs work, the real math behind factor rates, and better financing alternatives.
A default QuickBooks chart of accounts won't show you food cost %, beverage cost %, or prime cost. Here's the correct restaurant chart of accounts structure from the ground up.
Outsourced restaurant bookkeeping runs $300–800/month. But finding someone who actually understands restaurant accounting — not just generic QuickBooks — takes knowing what to look for.
At 3% effective rate on $1M in revenue, you're paying $30,000/year to payment processors. Much of that is negotiable. Here's how to lower your restaurant's processing fees.
Closing Mondays saves labor costs but costs contribution margin. Here's how to run the break-even analysis for your specific restaurant.
Restaurant profit margins are notoriously thin -- typically 3-9% net. Learn what is normal for your concept type, where margin leaks, and which levers actually move the needle.
Prime cost is the sum of food cost and labor cost -- the two largest controllable expenses in any restaurant. Learn what it is, what targets to hit, and how to reduce it.
Food cost and labor cost together consume 55-70% of restaurant revenue. Learn how to balance both and hit your prime cost target for lasting profitability.
Understand restaurant profit margins by concept type — QSR, fast casual, casual dining, fine dining. See the five levers that move your bottom line and how to use them.
Food costs are up across the board. Here's a step-by-step method for raising restaurant menu prices strategically—without driving away loyal customers.
Compare QuickBooks, Restaurant365, and MarginEdge for restaurant bookkeeping. Pricing, features, and which platform fits your size and budget.