Knowing your numbers is not optional. It is essential. In this episode of No Reservations, Kasey Anton breaks down the financial KPIs every restaurant owner needs to understand, track, and manage in order to build a healthy, profitable operation.
If you have been avoiding your numbers or unsure where to begin, this episode gives you the clarity and confidence to take control.
You’ll learn
- ✅ The most important metrics to monitor and why they matter
- ✅ How to calculate food cost percentage, labor cost percentage, and revenue per seat
- ✅ What benchmarks indicate a stable and successful operation
- ✅ How Profit First for Restaurants can simplify your financial planning
Action steps to try this week
- Calculate your food cost percentage using last week’s data
- Review your labor cost and compare it to industry benchmarks
- Determine your revenue per seat for the past month
- Choose one KPI to track daily for the next 30 days
- Add a simple scorecard to your weekly finance review
