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    <title>KitchenSync — Chris Dash</title>
    <link>https://kitchensync.us/blog/author/chris-dash</link>
    <description><![CDATA[Chris Dash leads Client Success at KitchenSync. He has spent 35+ years inside restaurants, from line operations through multi-unit management to financial advisory. He came to KitchenSync via the 2021 Vine Solutions merger, where he had been senior advisor to independent and regional restaurant clients.]]></description>
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      <title><![CDATA[Weekly vs Monthly P&L: Why the Best Restaurant Groups Report Weekly]]></title>
      <link>https://kitchensync.us/blog/restaurant-finance/weekly-vs-monthly-pnl-restaurants</link>
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      <description><![CDATA[Monthly P&L means finding out about a food cost problem six weeks after it started. Weekly P&L means finding it in two days. Here's why the switch changes everything.]]></description>
      <dc:creator><![CDATA[Chris Dash]]></dc:creator>
      <pubDate>Tue, 21 Apr 2026 17:12:08 GMT</pubDate>
      <category>Restaurant Finance</category>
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      <title><![CDATA[Restaurant Food Cost: How to Calculate It, Track It, and Actually Lower It]]></title>
      <link>https://kitchensync.us/blog/restaurant-finance/restaurant-food-cost</link>
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      <description><![CDATA[How to calculate restaurant food cost percentage, set targets by concept, and actually bring the number down, with formulas, benchmarks, and the tracking systems that work.]]></description>
      <dc:creator><![CDATA[Chris Dash]]></dc:creator>
      <pubDate>Tue, 21 Apr 2026 16:04:19 GMT</pubDate>
      <category>Restaurant Finance</category>
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