5 Signs Your Restaurant's Numbers Are a Month Behind Reality
Finding out prime cost blew out a month after it happened isn't managing the restaurant — it's doing an autopsy. These 5 questions will start showing you where — the full 13-question checklist is free to download below.
Start With These Five
Do you know this week's prime cost, or last month's?
If you run more than one location, do your P&Ls actually use the same chart of accounts — or do you have to “fix” them before comparing?
Can you name your three least profitable menu items, backed by real food and labor cost, not a hunch?
Do comps and discounts get tracked and reviewed, or just absorbed into the month-end number?
If you opened a second or third location tomorrow, do you trust the unit economics you'd base that decision on?
Finding out prime cost blew out a month after it happened isn't managing the restaurant — it's doing an autopsy. That gets a lot more dangerous at location #2.
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