In this video, I'm sharing the costly mistakes that I've seen from working with thousands of restaurants over the last 7 years that most hurt their revenue and sales. I’ll explain in detail what they are, why they're such a problem, and how to avoid them! | Owner.com

The No.1 secret to a wildly profitable restaurant? Stop guessing and focus on the Prime Cost! This single metric, which combines your total food costs and your total labor costs as a percentage of sales, is the golden rule of restaurant finance. To secure a healthy net profit margin of 10% to 20%, your prime cost needs to stay strictly under 60% of your total sales. Hitting that target guarantees you at least 40% of gross profit on every single order you sell. Plus, here’s a simple rule for menu

Most restaurants don’t lose money from low sales, they lose it from hidden waste sitting inside their own kitchen. Here’s how operators easily bleed $2,000 a month without noticing: 1️⃣ Walk-in waste If you prep 30 lbs of chicken but only sell 18 lbs, the extra 12 lbs isn’t “leftover”, it’s $42/day or $1,176/month gone. 2️⃣ Make-line overportioning If a dish calls for 4 oz of cheese but the team scoops 5 oz, and you sell 100/day, that’s 6 extra lbs of cheese burned daily. At ~$250/lb, that’s $45

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Restaurant Owners! Stop losing 30% of your sales to 3rd party commissions! We give Restaurant Owners a way to take back their customers from greedy third parties charging them 30% commissions for delivery. You can have your own branded website where YOUR customers can easily order from you online - AND offer delivery using our drivers WITHOUT paying commissions. We pass the delivery fee to your customer and charge a small $1.50 per order and you get to keep 100% of your profit. Offer direct deli