#Variable Cost Example

🍕🍕🍕 = 🤑🤑🤑 As long as you don’t eat the profits like I would! #pizzashopowner #pizzashop #acquisition #buyabusiness #sellabusiness

A restaurant can do $5M a year and still lose money. 👇🏼 Here are the 3 numbers that actually decide whether you’re in the black: 1️⃣ Prime cost (food + labor) Industry benchmarks show sustainable restaurants keep prime cost ≤60%. Once it creeps past that, every new dollar of sales produces *less* profit, not more. 2️⃣ Rent ratio Healthy rent lives around 6–10% of sales. When rent hits 15–18%, growth won’t save you — you’re scaling losses. 3️⃣ Orders per labor hour (OPLH) Labor % hides inefficiency. OPLH reveals throughput — how much output your team produces per hour. High-performing concepts obsess over this because productivity pays the bills. The takeaway: Most struggling restaurants don’t need more sales. They need better math, tighter systems, and higher throughput. Follow @Owner for restaurant numbers that actually matter.

🍕 Pizzeria / Restaurant 📍 Upper East Side, NYC 💰 SDE(cash flow): $389,116 🏷 Asking Price: $1,200,000 Would you buy it? Or pass? 🤔 Comment below and tell me why. Business Valuation 12 #restaurantowner #restaurantowners #restaurantbusiness #pizzashop #pizzerias #pizzeria

Raising prices is tough. Shrinking value is tougher. Protect your name. People will remember the taste long after the price ….. #PizzaOwner #RestaurantLife #FoodCosts #ItalianRestaurant Leadershi

This mistake is killing your growth. I used to think cranking out hundreds of pizzas with my crew made me a great leader. But in reality, I was stuck in a $12 an hour job while my business was paying the price. The truth is, every hour you spend on the line is an hour you’re not building systems, landing catering orders, or planning the next location. That’s called opportunity cost. Once I stepped back and used those same 10 hours to build training systems and scale, our sales grew, our people got clarity, and the business started running without me. 👉 If your team can’t win without you, you don’t have a business… you just have a job.

Stop guessing next week’s sales! That guesswork kills profit. Here’s how Enga, who runs 7 pizzerias in San Antonio, forecasts sales like a pro (and keeps her margins safe). First, she pulls data from her POS for the same week across the last three years. Then she averages it. That alone makes her forecast 10× more accurate than guessing. Next, she adjusts for outliers, such as catering orders, events, or anything that spiked sales that week last year. Finally, she applies her current growth trend. If sales are up 12% month-to-date, she adds that on top. This method is exactly how top operators forecast. Most restaurants still rely on gut feel or last week’s number, ignoring factors like weather, holidays, and events that can swing demand by 20–30%. The difference? Restaurants that forecast properly can cut waste, control labor, and hit ideal prime costs week after week. Stop guessing. Start forecasting. That’s how you protect your margins.

How we took a client’s restaurant from $350K to $530K in PROFIT in our first meeting. Here’s the exact system we used and how ANY restaurant or service-based business can copy it immediately.

How many slices of pizza do you think it takes to make $4.7 million a year? Is This NYC Pizzeria Worth $1.2M? Business Valuation: Day 12/365 #pizza #buyabusiness #businessforsale #boringbusiness #mainstreetbusiness

From a 1967 Chevy to a growing franchise brand 🍕 Chris Brady of @timberpizzaco shares how he scaled from food truck to franchise and what founders should really know before expanding. We talk: ✔️ Building systems before scaling ✔️ Avoiding common growth mistakes ✔️ Protecting brand consistency ✔️ Lessons learned the hard way If growth is on your mind, this one’s worth a listen. 🎧Tune in at our link in bio.

The biggest profit killer in the industry? Poor inventory control management. We see it all day long. Many restaurants use an overly cumbersome system that requires endless office time and resources just to make it work. Others use spreadsheets, which don’t provide meaningful data. Inventory control shouldn’t be that hard – that’s why we created Navi. Navi is by far the simplest solution in the marketplace … and the least expensive. Only 3-5 minutes a day of work, and then a quick inventory count that can be done in as little as 30 minutes. And that’s it! You have all the info you need to effectively manage your product costs.

Two things you can do this week to make more money. 💰 1. Sell more of what's already selling. You have a best seller. It's popular for a reason. But you've probably forgotten about it because it just "sells itself." Wrong. If it's on 50% of tables, how do you get it to 60%? To 80%? To 100%? Train your team to suggest it. Feature it prominently. Package it for takeout. Build other items around it. Your best seller is your easiest path to more revenue, and you're probably leaving money on the table by not pushing it harder. 2. Streamline your menu to improve efficiency. Every time operators cut menu items, they panic. "People are gonna stop coming!" But here's what actually happens: you get better at making the things that remain. Prep gets faster. Quality goes up. Labor costs drop. And guests? They're fine. Stop carrying the dogs and plow horses. Items that are popular but kill your margins or slow down your kitchen. Cut them. Feature your stars and push your puzzles - the profitable items that just need more visibility. Don't underestimate what a tighter menu can do for your bottom line. Less complexity means more consistency, faster service, and better profitability. Which strategy are you implementing first? Ready to optimize your menu for maximum profit? Visit: TheRestaurantCoach.com #RestaurantProfitability #MenuEngineering #RestaurantOwner

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 monthly search volumes for "pasta," "pizza," and "Italian restaurant" specifically in that area. The data doesn't lie—and it's completely free.