Practical strategies on margins, unit economics, and building a business that keeps what it earns. Written by Shayan Alimohammadi.
A step-by-step guide to calculating true food cost percentage — including the mistakes that cause most restaurants to undercount by 3–5 points.
Read article →Most eCommerce brands track revenue and ROAS. The ones that scale profitably track contribution margin. Here's how to calculate it and what to do with it.
Read article →Revenue is up but profit isn't following? These 7 warning signs mean your business has a structural profit leak — and what to do about each one.
Read article →What's a good profit margin for a restaurant? This guide breaks down typical net margins by type, the six levers that control profitability, and how to calculate your real numbers.
Read article →Most small businesses have 3–5 active profit leaks running simultaneously. Here are the five most common ones, how to identify them in your financials, and what to do about each one.
Read article →Every business has 12 controllable levers that determine profitability. Most owners actively manage two or three. Here's the complete framework — and how to prioritize which ones to pull first.
Read article →Business valuation is a multiple of profit — not revenue. Here's what drives that multiple up, how to clean up your financials before a sale, and the moves that add the most value in 12–18 months.
Read article →A Market Dominating Position is a unique claim that makes competitors irrelevant. Here's how it works, why it's the single lever that improves all others, and how to build one for your business.
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