Operator resources
Restaurant management guides you can use on your next shift.
Simple formulas, realistic examples and repeatable management practices. Read the explanation, try the calculator, then put the process into your shift routine.
Start with the problem you are solving
Food cost & inventory
How to calculate restaurant food cost
Use inventory, purchases and sales to understand your period food cost—and investigate changes.
Read guide →Labor & staffingRestaurant labor cost percentage explained
Define included labor costs, calculate the percentage and avoid mismatched reporting periods.
Read guide →Menu engineeringHow to price a restaurant menu item
Build a recipe cost, set a starting price and compare contribution dollars.
Read guide →Shift accountabilityRestaurant opening and closing checklists
Assign tasks, verify completion and make unresolved items visible to the next manager.
Read guide →Need an answer faster?
Use one of eight free restaurant calculators, or explore editable operations forms and trackers.