Blog
Running the restaurant
Beyond food cost and stock, a restaurant is run on a handful of numbers and routines: sales per labour hour, table turns, prime cost, a schedule that matches demand, and a calendar of occasions that bring guests in.
These guides cover the metrics worth tracking every week, how to staff without running short, how to adapt when conditions change, and how to tell when spreadsheets have stopped being enough.
Reading path
- 110 Restaurant Numbers Owners Should Review Every WeekThe operating numbers that tell you how the business is really doing.
- 25 Reasons Growing Restaurants Need One System for Inventory, Ordering, and Cost ControlThe signs that spreadsheets and paper are costing more than they save.
- 35 Scheduling Moves That Help You Stay Fully Staffed Without OverspendingBuilding a schedule around demand rather than habit.
- 45 Ways to Keep Restaurant Performance Strong When Business Gets UnpredictableProtecting margin when costs or demand move unexpectedly.
- 5How Food Holidays Can Fill Seats and Raise Average ChecksUsing occasions and holidays to plan menus and promotions.
Where this happens in Wox
Point of Sale
Restaurant point of sale that keeps serving
Order entry, course firing, table service, and offline-first POS that keeps working through outages
Team
Team roles and permissions for multi-location restaurants
Role-based access, multi-location controls, and secure authentication for restaurant teams
Multi-location
One screen for every venue you run
Centralized control across brands, franchises, and locations — with per-site overrides where you need them
Wox Analyst
An AI assistant that answers and acts
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Step-by-step guides in the Knowledge Base
Getting Started with Restaurant Inventory Software
A practical onboarding guide for operators launching restaurant inventory management software across one or more locations.
Restaurant Team Roles and Permissions
How to set restaurant team access so daily work is fast while sensitive actions like food cost data and purchasing stay controlled.
Multi-Location Restaurant Management Setup
How to structure multi-location restaurant operations so inventory, purchasing, and food cost reporting stay aligned across every site.
AI Assistant for Restaurant Operations
How to use the AI assistant for restaurant invoice analysis, food cost percentage calculations, purchasing suggestions, and operational insights.
Frequently Asked Questions
What is prime cost?
Prime cost is the cost of goods sold plus total labour cost. Because it combines the two largest controllable expenses, it is one of the most useful single numbers for judging whether a restaurant is run efficiently.
When does a restaurant need a management system?
When the same data is entered in several places, when food cost is only known at month end, or when a second location makes it impossible to see everything at once.
Other topics
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