A key figure to know for operating a restaurant is your break-even point. The break-even is basically the amount of sales you need over a certain period of time not to lose money. The basic formula ...

Discover how to calculate contribution margin, a key profitability metric, by subtracting variable costs from sales revenue.

You can sell a lot of products and still not make a profit. Your profits begin only after you have paid all the costs involved in obtaining, marketing and selling your goods. The point at which you ...

The restaurant industry has experienced a challenging 18-month tidal wave of changes and obstacles. In a year of unprecedented tests for restaurant, bar and winery owners alike, the current state of ...