Percentage Rent for Restaurants: How It Works
Percentage rent explained: the breakpoint math, the full occupancy-cost formula, healthy benchmark ranges, and the Gross Sales clause operators miss.
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Restaurant accounting insights that actually help
Guidance on food cost, prime cost, payroll, technology and running a more profitable restaurant — written by people who do this work every day.
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Restaurant Losing Money? Where the Profit Leaks Hide
Restaurant losing money while sales look fine? Run a weekly profit leak audit on comps, food cost variance, overtime, delivery and vendor fees.
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Commissary Kitchen Prime Cost: How to Allocate Shared Costs Correctly
Commissary kitchens can distort prime cost across concepts. See the gross-up and true-up methods that show each concept its real food and labor cost.
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Is a Service Charge a Tip? Service Charge vs Tip Rules Restaurants Must Know
A service charge is not a tip under IRS rules. The legal test, the payroll tax differences and why service charges never earn the FICA tip credit.
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FICA Tip Credit Explained: The Restaurant Tax Break Most Owners Never Claim
The FICA tip credit refunds the employer share of Social Security and Medicare taxes on tips above $5.15 an hour. Eligibility, Form 8846 and the math.
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Restaurant Industry Trends and Outlook for 2026
Restaurant industry trends for 2026: labor costs up 41%, AI adoption still under 30%, and consumers trading down, not walking away.
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