The real reason your margins suck. #restaurantprofits #foodcost #restaurantmanagement

16 Jul 2025 · 0 min

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0:21

Donald Burns (speaker) explains that many U.S. restaurants have a substantial gap between theoretical and actual food costs. He states theoretical food cost is about 21% and cites an average gap of roughly 9%, implying significant lost profit. Burns claims that by understanding the gap and using tools he offers (named "the forty thieves of food cost"), a restaurant can add about 5% to its bottom line within 90 days.

Questions this video answers

About 21%

About 9%

About 5% added to the bottom line in 90 days

They're like the average restaurant in the United States. They're probably theoretical is like 21. The average restaurant has a gap between theoretical and actual.9%. So many people leave so much money on the table. And if your restaurant's below 5%, just understanding that gap between theoretical and actual and then getting some tools from us, like the forty thieves of food cost, close that gap down, we can easily add 5% to your bottom line in 90 days.