This one formula saved us from losing $12K on catering last year👇🏼 Most restaurant owners make this mistake: A customer wants catering for 85 guests. You calculate $360 in food cost, add 15% margin, and quote around $414. You just lost $424 in profit. Here's the fix: stop pricing on food alone and start using total cost in your formula. Say you're doing 85 guests. You've got $360 food, $250 labor, $50 supplies, and $50 delivery. That's $713 total cost, not the $360 most owners stop at. Now use
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This one formula saved us from losing $12K on catering last year👇🏼 Most rest…
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FacebookOwner.com
RestaurantOwner Success Stories
RestaurantOwner Success Stories
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restaurantowner.com
Why In-N-Out DOUBLED Their Labor Costs and Won BIG! While most fast food chains cut wages, In-N-Out took the opposite path. Starting pay begins at $20 per hour. Managers make over $200K a year with bonuses. That’s nearly triple the federal minimum wage and double what most competitors pay. But here’s what restaurant owners need to see: it’s not just generous, it’s smart. The fast food industry averages 150% turnover per year. In-N-Out? Just 20%. Lower turnover means less training, fewer mistakes
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A Day in the Life of a Restaurant Owner
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therestaurantboss.com
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Restaurant Owner UNLOADS on LA Mayor Allowing Outdoor Dining for Movie Set as Her Business is Shut Down
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louderwithcrowder.com
740K views · 10K shares | Many (probably most) of your employees think you're making a LOT more money than you really are. And it can affect their attitudes, behavior and what they feel entitled to. Use this video to give your people a sense of what it actually costs to operate a restaurant. They'll see that it's a lot more than they ever imagined and they'll learn that the restaurant is not the cash cow they assumed it was! | RestaurantOwner.com | Facebook
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