In my experience, profitable restaurants have a gross profit of 40% of sales or higher and an occupancy cost of 10% of sales or lower.  It...

My reader, Casey Paul of EZCater, notified me of an interesting infographic  Restaurant Accounting Equations .  The first equation is my fav...

One of the best ways for most food service operators to lower their cost of goods sold is to develop and promote fantastic side dishes. Fo...

I find attempts to benchmark food cost overly simplistic.  My favorite factors in determining food cost benchmarks are annual sales, competi...

Dr. Frederick DeMicco's new book is due in January 2017. The book explores a relatively new segment which crosses the health care and h...