The most profitable food at restaurants isn’t what you think! Everyone assumes the big profits come from entrées like burgers, steaks, or pizza. But the real money is in the sides. Take onion rings for example. On most menus they sell for around $8. The cost to make them? Less than 40 cents. That’s a 5% food cost, or more than 10X profitability from what you spend to what you sell. Every time a guest adds onion rings, you pocket $7.60 in pure profit. No extra labor. No overhead. Just margin. The
The most profitable food at restaurants isn’t what you think! E…
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👇The $40,000 mistake hiding in your kitchen Most restaurants throw away 4–10% of the food they buy every week. That’s billions of dollars in lost profits—straight into the trash. Take cheese. Over-top every pizza by just 1 ounce? That’s $781 a week… gone. Over a year? $40,612 burned—on cheese. 💡 The fix? Portion control. Scales, scoops, and measuring cups at every station, every shift. It’s not micromanaging—it’s smart business. Studies show that consistent portioning reduces waste, keeps food
👇The $40,000 mistake hiding in your kitchen Most restaurants throw aw…
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This man got rich by buying restaurants everyone else gave up on. At 23, Tilman Fertitta bought his first struggling restaurant. His strategy? Find undervalued spots with potential, buy them cheap, and turn them around. He picked up Landry’s for $30M and turned it into a billion-dollar brand. He bought Rainforest Cafe during the 2000 crash for $125M and grew it to over $500M. Today, he owns more than 600 restaurants across 100 concepts. Lesson: The fastest way to win isn’t always starting from s
This man got rich by buying restaurants everyone else gave u…
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Restaurants leave thousands on the table every holiday season. Don’t be one of them. Save these 3 strategies: 1️⃣ Go all-in on off-premise. Did you know 75% of holiday traffic is catering and takeout? Start dropping off free samples to every local office so you’re the first call for holiday parties. 2️⃣ Lock in your team early. Students are coming home for winter break. If you don’t call them first, your competitors will. Get your staff schedules set now. 3️⃣ Protect your margins. If your pre-ta
Restaurants leave thousands on the table every holiday season. Don’t …
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The #1 reason restaurants fail isn't bad service or location—it's ignoring what people actually want to eat! Most restaurants fail because they don't achieve "menu-market fit"—offering what people in their area are actively searching for. Here's a free market research hack: Use Google's Keyword Planner tool to see exactly how many people in your city search for specific cuisines and dishes each month. For example, if you're planning an Italian restaurant in Santa Monica, you can see precise mont
The #1 reason restaurants fail isn't bad service or location—it's ignori…
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