Donald Burns breaks down why restaurants lose money on food costs. The industry average is 28-34%, but most places have a 9% gap between what they should spend and what they actually do. He walks through the strategies to close that gap.
Google told them that the average restaurant has a food cost of 28 to 34%. Google deals in averages. That means it's lumping together the best of the best with the bottom feeders. So if your theoretical food cost is sitting pretty at 28%, 30%, actual food cost isn't going to set off the alarm bells. The average restaurant in the United States is operating with a gap between theoretical and actual food cost of 9%. You're scraping by with 5% profit margin like the average restaurant. So if you want a no BS roadmap on how to forex your profits, then grab a seat now@restaurantcoachmasterclass.com space is limited because real change doesn't happen in Google searches.
If your restaurant only works because you work 80 hours a week, it doesn't work.
