For Operations Leaders and CFOs, $12,000 Per Location Disappears When Fragmented Logic Between Culinary and Finance Prevents Real-Time Enforcement of Recipe Profitability. Most restaurant groups
For Operations Leaders and CFOs, Effective Restaurant Food Waste Reduction Recovers EBITDA That Manual Inventory Systems Lose to Spoilage Every Month. In a 20-unit restaurant
For COOs and Finance Leaders, Labor Is No Longer a ‘Cost to Be Managed.’ It Is a Strategic Lever for EBITDA Recovery. In the 2026
For Multi-Unit Operators and Finance Leaders, 2026 Profitability Targets Are Won or Lost in the First 90 Days If you lead a restaurant group, you
When Staffing Changes, Financial and Operational Risk Increases Seasonal volume spikes. Ongoing hiring challenges. Turnover rates approaching 79% annually across the restaurant industry. For multi-unit
Jennifer, CFO of a 28-location restaurant group, inherited a spreadsheet with 47 tabs. Every month, her finance team spent two weeks pulling data from six
Close the Year With Control. Start the Next One With Predictability. The final weeks of Q4 aren’t just about holiday promotions and gift card sales.
For CFOs in multi-unit restaurant organizations, the hardest part of the job isn’t reporting on what already happened. It’s predicting what will happen next. Food
Your daily inventory counts are accurate. Your walk-in is organized. Your team is diligent about checking stock levels. Yet your food costs keep creeping up,
The restaurant industry has fundamentally changed. With 78% of operators reporting rising food costs in 2024 and 82% expecting more increases in 2025, today’s margin
