Revenue is not performance
Many F&B businesses look healthy at the top line and fragile everywhere else. Performance is what survives after the business pays for how it operates.
Read →A cost percentage is a summary, not an explanation. Leakage rarely announces itself in the monthly report.
Cost of goods sold is one of the few numbers most operators check every month. It is also one of the easiest to misread, because a percentage that looks acceptable can hide several small losses that offset each other.
Leakage tends to accumulate quietly across purchasing, receiving, storage, preparation and service. Individually, each is minor. Together, they change the economics of the concept.
The purpose of measuring COGS is not to produce a number. It is to create a question: where, specifically, is value leaving the business — and is the answer structural or behavioural? Answering that requires a review of how the kitchen actually runs, not just what the report says.
Many F&B businesses look healthy at the top line and fragile everywhere else. Performance is what survives after the business pays for how it operates.
Read →If the business only performs when the owner is present, the business has not yet been built — the owner has.
Read →The first location is run by presence. The second is run by structure. Most groups discover this after opening.
Read →