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Q1 2026 food-cost report: what moved
Beef up 19%. Eggs up 12%. Romaine down 7%. Here's what it means for the Italian pizzeria, the corner diner, and the vegan spot.
We write for the owner with 47 unread emails and a meat delivery arriving in 10 minutes. Short, honest, useful.
In our first 2,000 customers, the single most-sold dish per restaurant was below-median on contribution margin 61% of the time. Here's why it happens, how to detect it, and the three ways to fix it without killing the dish.
Read the post →Beef up 19%. Eggs up 12%. Romaine down 7%. Here's what it means for the Italian pizzeria, the corner diner, and the vegan spot.
A decision tree for the three kinds of "dog": low volume, low margin, or low joy. Spoiler: renaming works surprisingly often.
Most full-service restaurants are overstaffed for Tue/Wed lunch by one person. Here's how to prove it with your own data in 15 minutes.
Break-even math on labor, delivery, and shrinkage. Includes our spreadsheet.
Marketplace fees, promotions, packaging, and the labor drag. We ran the numbers across 140,000 delivery tickets.
We tried dashboards for three months. 73% of owners never opened them. Here's what the switch looked like.
42-page PDF. Categorize every dish, reprice with confidence, and kill the dogs.
Download →Email & phone scripts for the five most common savings conversations.
Download →Our recommended monthly close, designed for a one-person bookkeeping function.
Download →Co-founder. 12 years in kitchens.
CS lead. Former hotel F&B director.
Head of Product. Ex-Toast.
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