Your costs arrive weekly. Your price changes once a year. That gap is where a kitchen quietly loses money, and nothing on the page tells you it is happening.

This is The Install: one tool, one vertical, one appointment on your calendar by the end. Today the tool is The Creep Sheet and we are putting it in a restaurant.

A worked example, not a client. A chicken dish sells at fourteen dollars. Twelve months ago the plate cost four dollars and twenty cents, a seventy percent margin. Today it costs five dollars and four cents. You did not reprint the menu.

That dish is at sixty four percent now. Six points, gone quietly, and on sixty plates a week that is roughly two thousand six hundred dollars a year on one dish.

The sheet is twenty rows, three columns, and one rule. Forty five minutes on a Friday.

0:00 Cold open
0:59 The number
1:55 Why a kitchen hides it
2:56 The sheet
4:18 Four moves
6:06 This week's install
7:09 Recap and the free tool

Every figure in this episode is either structural or a clearly tagged worked example. There is no client, no case study and no claimed result.

The Creep Sheet is free and already built. It is one of the tools inside the Small Business MBA at notebookofacoo.com. Free forever, no card.

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