Margin & profitability
Top line is not bottom line. The full Onrush guides on building a real margin — gross margin, prime cost, EBITDA — and piloting it weekly instead of discovering it at year-end.
Restaurant menu engineering: optimising your menu profitability (2026)
Menu engineering: popularity × margin matrix, stars vs dogs, repositioning method. Add 3 to 7% revenue.
ProfitabilityRestaurant KPIs: the essential 2026 dashboard (12 indicators)
The 12 KPIs to track in a restaurant: food cost, labour ratio, average check, revenue per sqm. Sample dashboard + frequency.
ProfitabilityRestaurant profitability: the complete 2026 guide (ratios, KPIs, daily control)
Restaurant profitability: target ratios, food cost + labour, break-even, daily KPIs. Field-tested method across 2 venues.
Food costFood cost: how to calculate it precisely (formula + worked example)
Theoretical food cost formula, actual food cost, food cost per dish. Worked numbers + free worksheet.
Food costCut your food cost: 7 concrete levers (2026 Guide)
Food cost at 32%? 7 levers you can pull this week to gain 3 to 5 points of margin. Field-tested method across 2 restaurants.
Food costFood cost in restaurants: the complete 2026 guide (calculation, levers, software)
Food cost: definition, theoretical vs actual calculation, target ratios by restaurant type, 7 levers to bring it down. Field method + free tool.