Most Restaurants Think Low Margins Are Just the Way It Is. David Cantu Disagrees.
25 Jun 2026 · 0 min
0:27
In this segment, David Cantu argues that restaurant managers are conditioned to concentrate almost exclusively on prime costs—food and labor—because they are the largest controllable expenses. He emphasizes that while these costs are important, they are not the only levers affecting profitability. By expanding focus to other controllable expenses that are often overlooked, managers can uncover additional margin opportunities and improve overall profitability.
