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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 this: Price = Total Cost ÷ (1 - Profit Margin)

Take $713 divided by 0.85 and you get $838 total. That’s $9.87 per person before tax.

Do the math: wrong way gets you $414. Right way gets you $838. That’s $424 more per order. Do that 30 times a year? That’s $12,720 you were leaving on the table.

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Stop Letting Bad Hires Ruin Your Restaurant 👇🏼 The restaurants scaling past the owner's personal bandwidth all have one thing in common: a system for teaching judgment, not just tasks.

Here's how you can start today:

✅ Pick your next new manager hire. Before they touch anything solo, have them shadow 5 real interviews with you, back to back.
✅ Debrief after every single interview. Ask one question: "Would you hire this person? Why or why not?" Make them answer out loud, as this is how they learn to think like you instead of guessing.
✅ Set 30-day and 60-day checkpoints. Build a simple, measurable test (menu quiz, time trial, whatever fits your operation) for every new hire.
✅ Decide by day 90. Promote, raise, or release. No new hire lingers past this mark without a documented reason.

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