This month we look at: oil prices (the kitchen kind), restaurant goal planning and ORKs, how to make the most out of going to food trade shows, inflation and national restaurant sales trends from March.
It's April, which means this is your friendly reminder to reorder your Flonase if you haven't already. And it also means we just passed one of the most fun (or most likely to get your company into trouble) corporate holidays: April Fools. This year, MarginEdge launched our newest, revolutionary profitability maximization tool on April first: the MarginEdge Swear Jar. Check out our (very real) ad and sign up to win one of your very own here!
On a more serious note, quite a lot has happened since we last caught up, but it's not all doom and gloom (we promise!). Yes, inflation rose last month due to oil prices, but national restaurant sales across 12,000+ MarginEdge clients also ended higher than this time last year. Scroll down to our National Metrics section below to read more.
This month, we're talking about goal setting and Objectives & Key Results (OKRs) post-tax season, as well as how to make the most of going to restaurant trade shows like the NRA show coming up soon!
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May your April sales be strong and your pollen immune response be stronger! We'll see you in May.
- Rachel & the MarginEdge team
P.S. If you took our very, very accurate Restaurant Personality Type quiz, your April mantras are here!
The trailing 4-week (28-day) average of year-over-year (YOY) sales for Fast Casual came in at +4.21% and Full Service at +0.97% at the end of March compared to 2025 sales.
Food costs averaged 29% of sales last month, the same as the average in February.
Oil prices are all anyone can talk about these days, but this month we're focusing on the cooking kind, which has been quietly increasing over the last few months. The increase is due mainly to higher crude oil prices, which have turned imported palm oil into a premium over soyoil, and as a result, there's been higher consumption of biofuel in the US.
The median price per case of fryer oil for MarginEdge clients is $37.99, up 12.9% over the last six months and 23.5% from 12 months ago.
For canola oil, the current median price per gallon is $10.05 and has gone up +4.7% over six months, +10.3% over 12 months.
And for vegetable oil, the current median price per gallon is $11.12 and has gone up +6.7% over six months, +11.53% over 12 months.
The Migrant Kitchen | New York City, NY
Now that tax season has officially wrapped, unless you're filing with an extension, you probably have some insights (or a few big feelings) about what you want to do differently for this year's taxes. With that in mind, our friends at Harmony Group CPAs filled us in on how they use financial goal planning and OKRs (Objectives & Key Results) as a powerful tool to help their restaurant-owner clients prioritize effectively, align their teams and achieve measurable progress.
So let's start with the basics:
OKRs are a structured way to set and achieve goals. Objectives are big-picture, inspiring outcomes (e.g., "Make weekday dinner service profitable"), while Key Results are measurable steps to track progress (e.g., "Raise average Tuesday check size by 10%").
A 12-month plan can feel rigid in the fast-paced restaurant industry. Biannual planning (January-June, July-December) offers flexibility to adapt to seasonality, staff turnover, and menu changes. Smaller teams can start with quarterly or biannual OKRs, while larger teams may benefit from annual objectives with quarterly check-ins.
Begin with a brainstorming session to identify everything that needs improvement. Narrow it down to 2-3 short-term goals (1-3 months) and 1-2 long-term goals (4-6 months). For each objective, define 2-4 specific, measurable Key Results. Use tools like shared spreadsheets or dashboards to track progress and ensure visibility.
1. Reduce labor costs on slower days:
Cut clocked-in hours by 3% without impacting guest experience.
Adjust staffing roles and schedules to optimize efficiency.
2. Launch weekend brunch service:
Finalize menu and train staff within 8 weeks.
Achieve 80 covers and 26% food cost on opening weekend.
3. Stabilize staffing and reduce turnover:
Conduct “stay” interviews with all staff.
Implement predictable schedules and growth opportunities.
To read more about how to get your team involved or some common mistakes to avoid, check out their full blog here!
OKRs provide clarity, momentum, and follow-through, helping restaurant owners move from chaos to strategy. Starting small (one objective, two key results, six weeks) can build confidence and set the stage for long-term success. Harmony Group offers support to help restaurants implement OKRs and improve financial performance. Whether you’re a client or considering becoming one, their team is ready to help you start 2026 with a clear, actionable plan.
💬 Ask [me] anything!
Really. Each month we’ll take a look at the questions we get and answer one here. Have a question about our product, accounting, or restaurant operations in general? 💌 Email me or message us on our social media channels.
The Consulate | New York City, NY
The March 2026 Consumer Price Index (CPI) report is in, and indicates the following month-over-month changes in food inflation:
Full Service Meals: Up 0.3% from February, and up by 4.3% YOY.
Overall, inflation came in at 3.3%, which was a decent jump up from last month. The largest increase (unsurprisingly) came from fuel oil, up another 30.7% from February and up 44.2% from last year. While overall inflation increased less than expected, it's still highly unlikely that the Fed will reduce rates as the conflict with Iran continues.
Tl;dr - Food at home prices decreased last month, while food away from home stayed on trend. Gas prices are up 44% since March of last year.
Thompson Italian | Multiple locations, VA
Attending big shows like the National Restaurant Association is a real investment and opportunity, so you shouldn't just wing it. A bit of prep means you’ll come home with actionable ideas and connections that deliver value long after the show (and won't make the mistake of eating too many free hot dogs).
Sampling cheese and lab-grown sashimi is a nice perk, but the real ROI comes from clear goals, focused vendor meetings, and actionable ideas you can bring back to your restaurant. We recommend maximizing your food show ROI with a clear plan: set goals, identify top priorities, network intentionally and follow up so your new ideas and contacts translate into real results back at your restaurant. Here are four ways to do just that:
Walking into a food show without a plan is like jumping into dinner service sans mise en place. Set clear goals, define your targets, and ensure every action ties back to your priorities. This is how you drive real ROI from your time at the show. And most importantly, hydrate and have fun!
What's [me] into😂 WHAT WE'RE LAUGHING AT
📖 WHAT WE'RE READING
🎧 WHAT WE'RE LISTENING TO
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