🤯 The 60-second profit margin calculation every restaurant owner needs to know! Start with monthly revenue, for a restaurant with 1,500 orders at $20 each, that's $30,000. Then calculate your monthly cost of goods sold (COGS). On average this is 28-32% of revenue, so about $9,000. Subtract COGS from revenue to get $21,000. Now account for rent, wastage, and marketing (typically 40% of revenue), which is $12,000, leaving you with a net profit of $9,000. Finally, calculate the profit margin: $9,0
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🤯 The 60-second profit margin calculation every restaurant owne…
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💡Profitable restaurants chase contribution margin. It tells you how much money each item actually puts toward rent, labor, and profit. Why this matters: 💡High contribution items cover fixed costs faster. 💡Low contribution items make you busy… not profitable. That’s why smart operators don’t just ask, “What sells the most?” They ask, “What pays the bills fastest?” If you want more profit without more hours, start engineering your menu around contribution margin, not vibes. Busy doesn’t mean pr
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Independent restaurant owners doing $1M-$3M: I'll add 5% to your profit margin in 90 days—guaranteed—or I'll coach you for free until I do. Not by working more hours. Not by cutting quality. Not by turning you into Applebee's. I'm Donald Burns—former Pararescue, chef, restaurant owner who went from 2 AM sweats and 80-hour weeks to 20% profit and 30-hour weeks using the 3P Framework. And I’ve now helped: 3,200 restaurants in 24 countries. Average profit: 19.9% (national average is 4%). If you wan
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