Why “how much is in the account?” and late P&Ls are too slow—and what a fractional CFO does instead When guest counts start to wobble and every invoice feels a little heavier, the numbers in your business stop being “nice to know” and start being survival tools. But most restaurant and taproom operators still manage
Category Archives: Operations
When guest counts start to soften and every invoice feels a little heavier, the numbers in your business stop being “nice to know” and start being survival tools. That’s where a simple weekly dashboard comes in. 2025 at a glance: restaurant reality check Sales vs. traffic. Same-store sales were up just about 1% in September
Most operators still “measure” labor when payroll hits the bank. The problem? Pay dates are arbitrary—they don’t line up with when service actually happened. That mismatch hides real staffing needs, dilutes productivity insights, and muddies profitability. If we care about labor productivity (not just labor percent), we have to measure labor where it lives: in
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