You’re selling food every day,
but do you actually know what
one item costs you to make?
You’re selling food every day, but do you actually know what one item costs you to make?
Most restaurant owners know their sales…
But very few know their contribution.
The tickets keep printing.
The dining room is full. The
kitchen is hustling.
And yet, at the end of the month, the numbers
don’t look the way they should.
This ebook starts with a simple,
uncomfortable question:
What does one menu item really cost you? Not just ingredients, but labor, prep time, waste, and everything else that quietly eats away at margin.
Using a $4 cinnamon roll as the example, this book walks through a clear, practical way to understand:
Using a $4 cinnamon roll as the example, this book
walks through a clear, practical way to understand:
Why high sales don’t guarantee profit
How overhead slowly buries otherwise “popular” menu items
And how to tell which food is actually carrying the restaurant