Restaurant Intelligence

The Margin Report

Financial and operational analysis for restaurant owners, operators, investors, and executives who want to understand what the numbers actually mean.

Featured

Start with the latest operating questions.

Issue No. 5

Why food-cost percentage can hide menu profit, and how contribution margin changes the way operators should read the menu.

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Issue No. 4

The controllable number every restaurant operator should know before the monthly close arrives.

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Special Report

What Sysco, US Foods, and PFG reveal about independent restaurant demand and distributor economics.

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Issue No. 5 / Monday, September 7, 2026

Why food-cost percentage can hide menu profit, and how contribution margin changes the way operators should read the menu.

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Issue No. 4 / Monday, August 31, 2026

The controllable number every restaurant operator should know before the monthly close arrives.

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Issue No. 3 / Monday, August 24, 2026

Why restaurant leases, escalators, occupancy cost, and financed build-outs can cap even strong operators.

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Issue No. 2 / Monday, August 17, 2026

A walk down the P&L of a full restaurant that looks successful from the street but still struggles to make money.

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Special Report / Thursday, August 13, 2026

What Sysco, US Foods, and PFG reveal about independent restaurant demand and distributor economics.

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Issue No. 1 / Monday, August 10, 2026

Why restaurant revenue headlines miss the numbers that actually decide survival, cash flow, and enterprise value.

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