If labor feels “out of control,” it’s usually not because you’re a bad operator. It’s because the rules changed—again. In 2025, 89% of restaurant operators reported rising staff expenses, and many saw the jump land in the 1%–5% range (with a meaningful slice experiencing 6%–14%). And heading into 2026, demand has gotten choppier: Black Box
Category Archives: Leadership
In the food & beverage world, labor is one of your largest—and most delicate—levers. Too many operators lean into labor efficiency (i.e. hitting labor as a percentage of sales) as their north star. That framing often backfires: when sales dip, hours get slashed, service suffers, team morale erodes, and long-term growth stalls. What if we
When most people think of hospitality, they imagine what happens across the table: the guest experience — the food, the service, the sense of being welcomed. But true hospitality runs deeper. It’s not a transaction; it’s a transformation. In the restaurant industry, this transformation happens twice — once for the receiver and once for the
The craft beer revolution has transformed local breweries into bustling community hubs. With this growth, however, comes a new set of financial challenges, and navigating these can be as complex as crafting the perfect IPA. Leveraging the expertise of a fractional CFO could be the key to optimizing their financial health, allowing them to focus
As a business owner, one of your main goals is to drive profitability. Without profitability, you won’t have the cash flow to grow your business, and what’s the point of being an entrepreneur if you are going to run out of money and go out of business? One of the most effective ways to drive
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