What percentage improvement in profits do the speakers claim is achievable by managing food costs?

Donald BurnsThe Restaurant Coach®️

Menu not profitable? You're missing this. #restaurantprofits #restaurantcoach #restaurantmarketing

18 Jul 2025 · 0 min

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0:05

A short conversational clip from a July 18, 2025 YouTube video by Donald Burns about improving restaurant profitability. The speakers emphasize lowering food costs as the easiest, low-hanging strategy and recommend translating food-cost numbers into a menu engineering worksheet to extract more profitability. They claim this can yield roughly 5–10% improvement in 2025.

Questions this video answers

Approximately 5–10% (speakers state '5. 10% easy' and '10% right there').

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.