Donald Burns talks to a guest about cutting menu items that don't sell and understanding exactly what each dish costs. The TRC Method improves quality through better portion control, turning food cost analysis into a real profit lever.
What's one thing every restaurant owner listening to this podcast could do this week to make more money?
Understand your food cost.
There you go.
Really understand every single dollar that's going into each meal. There you go. And kill the stuff. Really just get rid of the stuff that doesn't sell.
That's it.
Get rid of it.
And then give me, give me one word that describes your restaurant, your business today. Versus before you started the TRC Method?
One word.
Quality.
Ooh, that's good. Our quality has gotten better because we're portioning properly. Yeah. Being in your program. So—
Perfect.
If your restaurant only works because you work 80 hours a week, it doesn't work.
