Industry Insights
Ground-level truth from industry veterans. Operational wisdom built in the field, not a boardroom.
What Is Prime Cost? The Number That Tells You If Your Restaurant Works
Prime cost — COGS plus total labor — is the single best health check for a restaurant. What it is, how to calculate it, and where yours should land.
How to Price a Service Call: Labor, Overhead, and Margin
Most trades underprice because they price from labor and materials alone. How to build overhead and real margin into every service call and job quote.
Why We Still Run Businesses (And Why It Matters)
Most consultants stopped doing the work years ago. We didn't. Why staying in the field makes a difference for the partners we work with.
The Real Cost of a Bad Kitchen Layout
A case study on how one restaurant was losing two hours of labor per shift to poor kitchen design — and the changes that fixed it.
5 Signs Your Quoting Process Is Costing You Jobs
If your quotes take days to go out or exist only in your head, you're losing work you never knew you had. Five warning signs and what to do about them.
AutoCAD for Operators: What Your Designer Might Miss
Technical drawings look great, but do they account for how your team actually moves? What to check on a kitchen plan before you sign off.
Recipe Costing Isn't Just About Food Cost
Labor, waste, and timing matter as much as ingredient cost. How to think about the full picture when you cost a menu.
When to Hire a Consultant (And When to Figure It Out Yourself)
We're consultants, and we'll be honest: sometimes you don't need one. How to tell the difference before you spend the money.