What Does It Really Cost to Run a Restaurant?

Today, every single staff member, from the dishwasher to the line cook, can interpret and speak to the restaurant’s entire profit-and-loss statement because, for two years now, Mei Mei has been opening its books to its staff... Most operators aim to see COGS and direct labor together at 60 percent (at Mei Mei they target 20 percent and 40 percent, ... See more