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Notes from behind the counter.

Pricing, inventory, staffing, and the small operational things that decide whether a food business makes money.

A woman in an apron counts banknotes at the stainless steel counter of a small eatery at the end of the breakfast shift, an open cash drawer of sorted coins, a notebook and a receipt roll beside her.

Jott Myth · August 27, 2026 · 6 min read

Why your cash drawer never balances

Everyone's first thought is theft. It almost never is. Here is what a short drawer is usually telling you, and how to read the gap instead of guessing at it.

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The owner of a small grilled chicken eatery weighs one portion of chicken on a kitchen scale, a whole grilled bird cut into quarters on the board beside her and an open notebook under her pen, with chickens cooking on the grill behind.

Jott Myth · August 12, 2026 · 3 min read

How to price your menu so you actually make money

Most small food businesses price by looking at the shop next door. Here is the arithmetic that tells you whether a dish is worth selling at all.

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