To solve "How much should I really be earning each month", start with one small measurable decision inside service, prep and coordination between dining room and kitchen. In a restaurant, the key is to improve cash, margin and money decisions without losing the personal touch.
The aim is to solve it without losing the personal touch or making operations heavier. That means looking at cash, margin and money decisions, but grounded in service, prep and coordination between dining room and kitchen. You do not need a large system: choose a few useful facts, review them in the same way and turn them into one concrete action.
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