The cost of food is at a historic high. Your guests shouldn't have to feel it.
Thursday landed at $6,984 — 17% over forecast — and labor stayed lean at 9%. A strong, efficient night.
Crew: 3 on lunch (1 on doubles) · 5 on dinner
Food $6,471 · Beer $323 · Wine $20 · Retail $170
| Day | Forecast | Crew | Lunch | Dinner |
|---|---|---|---|---|
| Fri 6/5 | $6,173 | 8 | 5 (1 dbl) | 4 |
| Sat 6/6 | $6,501 | 7 | 4 (1 dbl) | 4 |
| Sun 6/7 | $5,769 | 6 | 5 (2 dbl) | 4 |
Saturday dinner is staffed for four. Recent Fri/Sats have blown past plan on a four-deep crew, and the floor's been getting buried right at the rush. Add a fifth body. Keeps the floor calm, gives the kitchen a runner, and still lands well under your 17% labor target.
What if your mornings started like this?
I'm Mario McNally. Twenty years across the foodservice industry — restaurant operations from single locations to multi-unit groups, ground-up launches, a fast casual of my own on 30A, and distributor sales for the major nationals. Based in Santa Rosa Beach. Salt Prep is the practice I built from both sides of that table — the daily watch on what's bleeding, the structure work that gets you back to running the place, and concept work for the ones building what's next.
When you're ready to talk…