About
Last updated
Kitchen Finance is a reference site for the numbers a restaurant already has to produce: food cost, labor, prime cost, the profit and loss, cash, and the close.
What it is for
Operators and the people who close their books need the same definition of a percentage before they argue about it. The guides and calculators hold those definitions. The vendor pages hold what each company says in public, in one shape, so a comparison is a table and not a pile of slogans.
Who writes it
The byline is the editorial desk. Named authors with licenses are not on this version. Read the author page before you treat a paragraph as a signed professional opinion.