Notes sur l'exploitation de restaurant
Des articles de fond sur les chiffres qui décident si un restaurant paie son propriétaire — food cost, break-even, payroll, et l'argent qui s'échappe sans jamais apparaître sur une facture.
Dashboard
Restaurant operations dashboard: why spreadsheets are killing you
The spreadsheet is not the problem. The weeks you skipped because the spreadsheet was a chore are the problem — and those are always the busy weeks.
6 min de lectureLire l'articleHidden losses
Hidden losses in restaurant operations: where money disappears
The losses that close restaurants rarely arrive as invoices. They arrive as ten grams, a bin, a comp nobody logged, and a delivery signed for without being weighed.
5 min de lectureLire l'articlePayroll
How to control payroll costs without losing good staff
Cutting hours is not a payroll strategy. It is what operators do when they cannot see where the hours are going — and it costs more than it saves.
5 min de lectureLire l'articleBreak-even
Restaurant break-even calculator: know your number
Break-even is the most useful number in a restaurant and the one fewest owners can state from memory. It is not an accounting exercise — it is the number that puts a price on every decision you make.
6 min de lectureLire l'articleFood cost
How to calculate and reduce food cost in your restaurant
Almost every operator can recite the formula. Far fewer can tell you last week’s number. That gap is where the money goes — and closing it is worth more than any supplier negotiation.
7 min de lectureLire l'article
Arrêtez de brûler votre argent !
Suivez-vous régulièrement votre food cost et votre break-even ? Si la réponse est non, vous le payez déjà.
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