The whole category in one page.
FIXED COSTS CONTINUE WHETHER CUSTOMERS ARRIVE OR NOT
Rent, salaries and power do not pause. Calculate break-even volume before signing a lease, and plan for months of losses while a new establishment builds custom.
FOOD SAFETY CAN END THE BUSINESS IN A SINGLE INCIDENT
Control temperature and record it, separate raw from ready-to-eat, and make sure staff can report illness without losing pay — unpaid staff come to work ill.
STANDARDISE RECIPES BY WEIGHT, BECAUSE PORTION CONTROL IS WHERE FOOD COST IS LOST
It also makes quality independent of who is cooking, which is what allows you to be absent.
BUILD ROTAS FROM ACTUAL DEMAND DATA, NOT FROM GUESSWORK
Overstaffing costs margin directly; understaffing costs service failures customers remember. Track food and labour cost together as a proportion of revenue, weekly.
CALCULATE MARGIN PER DISH AFTER PLATFORM COMMISSION
It frequently consumes the entire margin at standard pricing. Price differently for platforms, or pursue direct ordering.
REFRIGERATION MUST NEVER LOSE POWER, AND THE DISCARD RULE MUST BE DECIDED BEFORE THE OUTAGE
Food safety decisions made under commercial pressure are the wrong ones.
A SHORTER MENU GIVES BETTER CONSISTENCY, LESS WASTE AND FASTER SERVICE — AND A FEW DISHES USUALLY PRODUCE MOST SALES
TOILETS ARE TAKEN AS EVIDENCE OF WHAT THE KITCHEN IS LIKE
AND RESPOND TO EVERY NEGATIVE REVIEW WITHOUT DEFENSIVENESS, BECAUSE FUTURE CUSTOMERS READ THE RESPONSE MORE CLOSELY THAN THE COMPLAINT
