Kwan Howard 2/4/26 Kwan Howard 2/4/26

Your Best Store Already Knows What Food Cost Should Be — So Why Don't the Others?

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

The Real Reason Low-Volume Restaurants Lose Money on Labor

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

Why Restaurant Scheduling Software Doesn’t Tell You If Your Hours Are Right

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

Sales-Per-Labor-Hour Explained: What It Tells You Before You Write the Schedule

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

Are You Overstaffed? How Restaurant Operators Can Finally Prove It

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

Hitting Your Labor Target but Still Broke? Here’s Why

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

How Many Labor Hours Should You Schedule?

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Kwan Howard 1/16/26 Kwan Howard 1/16/26

Hidden Labor Costs That Kill Restaurant Profit (Even When Sales Look Strong)

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

Why Most Operators Don’t Do This Themselves (Even Though They Could)

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

What Changes When You Finally Have the Number

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

How to Know If Your Labor Multiplier Is Wrong (Without Doing the Math Yet)

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

The One Number That Should Exist Before You Write the Schedule

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

Where Overstaffing Actually Hides (It’s Not Where You Think)

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

The Cash Flow Problem Hiding Behind “Good” Labor Percentages

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Kwan Howard 1/14/26 Kwan Howard 1/14/26

Why Labor Percentage Doesn’t Tell You How Many Hours to Schedule

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