Revenue and Costs
Strong revenue doesn't mean profit. Break down food, labour, and rent so you can see where margin comes from — and where it leaks.
Record Revenue, Still No Profit? The Key to Restaurant Margin Is Every Single Table
Taiwan's restaurant revenue keeps hitting records, but plenty of independent owners still aren't profitable. It's not demand disappearing — it's margin getting squeezed from both ends. Here's how to win it back, one table at a time.
9 minHow to Control Restaurant Food Costs: From Calculation to Savings
Food costs at 30-40% of revenue is normal, but poor control eats all your profit. Learn how to calculate and reduce food costs step by step.
6 minSmall Restaurant Operating Costs Breakdown: Food, Labor, and Rent
How much does it cost to run a small restaurant? How should you allocate monthly operating costs? This article breaks it down with real numbers.
7 minHow to Calculate Restaurant Profit: From Gross to Net
Many restaurant owners know they're "making money" but can't say how much. This guide teaches you the correct formulas for calculating restaurant profit.
7 minDon't just read — run your own numbers
A free 30-second calculator on your real numbers. Decide on Eatsy after you see the gap.
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