Restaurant owners don’t realize THIS until it’s already hurting them. Your prime cost (food labor) must stay under 60% of sales if you want to take home real profit. Here’s the simple formula: ✅ Food Cost: Target

Why your restaurant team stopped cleaning and how to fix it. The second you stop inspecting what you’re expecting, you’re silently telling your team it doesn’t matter anymore. Here are 3 practical fixes that actually work: 1️⃣ The real reason for the checklist isn’t cleanliness. It’s to build habits. A cleaning checklist isn’t just for the floors, it’s for team culture. 2️⃣ Use one master checklist, not 5. We built an “Ops Book” where every shift leader inspects and signs off on key checklists b