Operational Excellence

Learn how to count restaurant inventory by storage area, record partial units, value stock consistently, set par levels, and use the results to plan orders.

Review menu prices every six months, or quarterly when costs are volatile. Re-cost top sellers monthly and change individual prices sooner when a dish falls below its contribution floor.

Learn how to calculate actual vs. theoretical food cost, measure your variance, and trace food cost gaps to portioning, waste, or pricing errors.

Learn how to classify menu items with sales mix and contribution margin, calculate the four quadrants, and choose a sensible next test.

Keep restaurant opening hours accurate across your website, Google, ordering apps, and social profiles with a simple checklist and holiday update routine.

Learn what to keep, change, or cut when your menu moves from dine-in to delivery—from item selection, packaging, and photos to pricing and availability.

Yes—when fees eat the margin. Learn how to calculate a delivery-app markup from commission rates and contribution targets, plus the risks and alternatives.

Learn how to calculate delivery-order profit after food, packaging, platform fees, labor, discounts, refunds, and fixed costs.

DoorDash lists 15-30%, Uber Eats 20-30%—but commission is only one line. A $30 order at 25% keeps about $6 after food, packaging, promos, and fees. Audit walkthrough inside.

A sold-out workflow updates unavailable items across your QR menu and website in seconds. Learn who owns the toggle, how to confirm it, and how to bring items back when a new batch is ready.