Guides for owner-run cafés, restaurants and shops
Plain guides to the numbers that decide a small operation's week: labor cost percentage, food cost percentage, and the questions a point of sale cannot answer on its own.
Labor cost percentage: how to calculate it, and what counts as normal
The single number that tells you whether last week's schedule matched last week's demand.
Read the guide →Food cost percentage: the formula, and why yours keeps moving
What you paid for ingredients, against what those ingredients earned.
Read the guide →Square analytics: what the built-in reports show, and what they cannot
The reports are good. The limit is structural, not a matter of digging deeper.
Read the guide →