Cash gets chaotic when deposits, payouts, and invoices don’t line up. This simple 30-minute weekly ritual keeps your restaurant’s cash predictable and your vendors happy.

From prime cost to average check size, these five KPIs tell you what’s really happening in your restaurant. Track them weekly and run your business on data, not guesses.

Learn how to track food and labor costs weekly — not just at month-end — to stay in control of your restaurant’s most important number. A simple 3-minute guide to making prime cost part of your routine.

Profit is theory — cash is reality. Learn how to forecast, separate, and manage cash flow so your restaurant runs smoothly, even through slow seasons.

Not everything should be automated. Discover which accounting tasks restaurants can automate safely, what to outsource for accuracy, and how to keep control of your numbers without the busywork.

Your menu isn’t just a list of dishes — it’s a profit plan. Learn how to use menu engineering to identify your “Stars,” fix underperforming items, and design a menu that boosts margins with every order.