The Sandcastle Blog
Practical breakdowns of prime cost, payroll, cash flow, and the numbers that actually move the needle — written for restaurant owners, not accountants.
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Most restaurant owners track revenue. The ones who stay open track prime cost. Here's what it is, how to calculate it, and what your target should be based on your service model.
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Industry benchmarks broken down by service type — QSR, fast casual, full service, and fine dining. Plus how to diagnose if yours is off.
Your POS gives you sales data. But most owners read it wrong — focusing on top-line revenue while the margin signal is buried three screens deep.
What is your restaurant's break-even point, how do you calculate it, and what decisions should you make once you know it?
January and February kill more restaurants than bad food ever does. Here's how to plan your cash position through low-revenue months without panicking.
A sushi restaurant and a burger joint should not have the same food cost target. Here's a data-backed breakdown by cuisine and what to do if you're above target.
Profit on paper and cash in the bank are two different things. Here's how to reconcile them — and what warning signs to look for in your statements.