Steve Ells founded Chipotle Mexican Grill in 1993. He calculated that his original pop-up shop had to sell 100 burritos per day to turn a profit. Such an ambitious goal is daunting for a new business, yet not unusual for a restaurant. With such high startup costs, it's not uncommon for new restaurants to run a deficit.
This frightening reality conditions restaurateurs to be highly sensitive to expenses, especially unnecessary ones, like parties that leave without settling the bi