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Restaurant owner? We'll save you thousands in fees vs. other third party apps. No fine print, asterisk, or questions asked. You’ve got nothing to lose and everything to gain. Get your free demo now. | Owner.com
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Restaurant owner? We'll save you thousands in fees vs. other third party apps. No fine print, asterisk, or questions asked. You’ve got nothing to lose and everything to gain. Get your free demo now. | Owner.com
1.8M viewsApr 23, 2024
FacebookOwner.com
Restaurant owner? We'll save you thousands in fees vs. other third party apps. No fine print, asterisk, or questions asked. You’ve got nothing to lose and everything to gain. Get your free demo now. | Owner.com
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Restaurant owner? We'll save you thousands in fees vs. other third party apps. No fine print, asterisk, or questions asked. You’ve got nothing to lose and everything to gain. Get your free demo now. | Owner.com
242.7K views10 months ago
FacebookOwner.com
The No.1 secret to a wildly profitable restaurant? Stop guessing and focus on the Prime Cost! This single metric, which combines your total food costs and your total labor costs as a percentage of sales, is the golden rule of restaurant finance. To secure a healthy net profit margin of 10% to 20%, your prime cost needs to stay strictly under 60% of your total sales. Hitting that target guarantees you at least 40% of gross profit on every single order you sell. Plus, here’s a simple rule for menu
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The No.1 secret to a wildly profitable restaurant? Stop guessing and focus on the Prime Cost! This single metric, which combines your total food costs and your total labor costs as a percentage of sales, is the golden rule of restaurant finance. To secure a healthy net profit margin of 10% to 20%, your prime cost needs to stay strictly under 60% of your total sales. Hitting that target guarantees you at least 40% of gross profit on every single order you sell. Plus, here’s a simple rule for menu
9.9K views7 months ago
FacebookOwner.com
The #1 Reason Restaurant Owners Are Switching to Owner.com
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The #1 Reason Restaurant Owners Are Switching to Owner.com
2.4K viewsDec 6, 2024
YouTubeLearn with Owner.com
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
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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
57.4K views6 months ago
FacebookOwner.com
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
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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
30.8K views8 months ago
FacebookOwner.com
Most restaurants don’t lose money from low sales, they lose it from hidden waste sitting inside their own kitchen. Here’s how operators easily bleed $2,000 a month without noticing: 1️⃣ Walk-in waste If you prep 30 lbs of chicken but only sell 18 lbs, the extra 12 lbs isn’t “leftover”, it’s $42/day or $1,176/month gone. 2️⃣ Make-line overportioning If a dish calls for 4 oz of cheese but the team scoops 5 oz, and you sell 100/day, that’s 6 extra lbs of cheese burned daily. At ~$250/lb, that’s $45
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Most restaurants don’t lose money from low sales, they lose it from hidden waste sitting inside their own kitchen. Here’s how operators easily bleed $2,000 a month without noticing: 1️⃣ Walk-in waste If you prep 30 lbs of chicken but only sell 18 lbs, the extra 12 lbs isn’t “leftover”, it’s $42/day or $1,176/month gone. 2️⃣ Make-line overportioning If a dish calls for 4 oz of cheese but the team scoops 5 oz, and you sell 100/day, that’s 6 extra lbs of cheese burned daily. At ~$250/lb, that’s $45
14.2K views7 months ago
FacebookOwner.com
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Most restaurants say “yes” to everything. But this owner found a better way: 1️⃣ Train staff to say: “We don’t allow customizations at this time, but I’d love to help you find something close to what you’re craving.” 2️⃣ Update the menu to set expectations clearly: “To ensure fast service for all guests, we’re unable to accommodate all custom requests.” 3️⃣ Track requests and turn the popular ones into official add-ons. This keeps the kitchen fast, the team sane, and customers coming back. Follo
21.5K views8 months ago
FacebookOwner.com
0:27
In our newest episode of the #CornerBooth podcast, host Chris Tripoli is joined by Shawn Lalehzarian, founder and CEO of The Red Chickz in California, who shares his journey from dishwasher to entrepreneur, detailing his history in airport food operations and strategic franchising as well as his tips in social media restaurant marketing. Listen now on your favorite podcast services! 🎧 - restaurantowner.com/public/Shawn-Lalahzarian-with-Red-Chickz.cfm | RestaurantOwner.com
39 views7 months ago
FacebookRestaurantOwner.com
0:44
Stop burning $37,700 this year 👇🏼 Most restaurants leave cash on the table and never see it. Here are the 3 leaks I fix first. 1️⃣ Vendor credits: Bad produce and damaged boxes should be credited back. If you buy $10,000 a week and 1% is wrong, that is $100 a week or $5,200 a year. 2️⃣ Portion control. One extra ounce of cheese on 2,000 pizzas a week at 20 cents an ounce is $400 a week or $20,800 a year. Buy a $50 scale and enforce it. 3️⃣ Scheduling. Two hours of overtime for five people each
23.1K views7 months ago
FacebookOwner.com
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🧠 Most restaurant owners think their business is their baby. But that mindset is exactly why they never scale. A baby always needs you. A machine runs without you. The best restaurants aren’t built on hustle, they’re built on systems. 💡People systems. 💡Marketing systems. 💡Operations systems. When your systems are strong, every shift runs smoother, whether you’re there or not. #restaurantgrowth #restaurantowner #restaurantbusiness #smallbusiness #hospitality #restaurantmarketing #restaurantma
281.3K views9 months ago
FacebookOwner.com
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Most restaurant owners are unknowingly losing tens of thousands a year because they rank below the top 3 on Google. When I searched “Best Pizza in San Antonio,” 6,600 people were looking every month, but Rank 3 only gets 11% of clicks. Rank 1 gets 27%. That one difference meant $6,500 a month, or $80,000 a year, in lost sales for my restaurant. We fixed it, climbed to the top spot, and now you can too for FREE. | Owner.com
11.5K views8 months ago
FacebookOwner.com
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Egyptian Restaurant with No Customers: Samaka Seafood Vlog
7.6M views2 months ago
TikToksamspov_1
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Bar Rescue: Kitchen Chaos & Illegal Practices
499.6K views2 months ago
TikTokbarrescue
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Restaurant owner? We'll save you thousands in fees vs. other third party apps. No fine print, asterisk, or questions asked. You’ve got nothing to lose and everything to gain. Get your free demo now. | Owner.com
2.7M viewsApr 23, 2024
FacebookOwner.com
2:57
Would yall eat here #fyp #viral #inspection #prank #funny @cflchrishaunn
436.8K views3 months ago
TikToksheluvnel
1:21
Restaurant Owner's Perfect Reply to One Star Review
218.6K views5 months ago
TikTokniickjackson
4:20
Diner Owner Outsmarts Rent Hike with Bold Move
203.9K views2 months ago
TikTokcrgcqo
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Week 2: trying to get 100 customers in my restaurant on a Saturday. What should we try next week? #restaurantowner #olivera #brisbanerestaurant #italianrestaurant #manlybrisbane
128.5K views3 weeks ago
TikTokmikaeladarienzo
1:06
Server sales skit! Our calamari is GF btw :) - #server #serverlife #restaurantowner #foryou
421.9K viewsDec 9, 2023
TikToktherestaurantlaunch
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