This is a YouTube video titled "Menu not profitable? You're missing this. #restaurantprofits #restaurantcoach #restaurantmarketing" containing a discussion between two speakers about strategies restaurants can use to increase profitability in 2025, focusing on managing food costs and menu engineering. The content is conversational but does not include Donald Burns as a speaker.
Thing you think that restaurants can do right now to make more in 2025?
Yeah. Get the food cost. That's the easiest one.
That's the easiest one. That's like the low hanging fruit.
That's. I mean, that's easily. I don't know if you agree. 10% right there.
Easy. 5. 10% easy.
In food costs. Not by like, I make $3 on this dish. I make $5. Like, work with percentages.
And then putting all that, once you have that numbers, then taking that data and putting into a menu engineering worksheet where you actually understand the stratifications, where you actually extract out even more profitability in your.
If your restaurant only works because you work 80 hours a week, it doesn't work.
