Behind the Menus: The Secret Sauce to a Restaurant’s Financial Success

With profit margins as low as 5%, running a restaurant isn’t just about food—it’s about survival. In today’s episode of The Restaurant Roundtable, we dive into the financial challenges that restaurant owners face, from razor-thin profit margins to managing increasing costs and working with investors. 

Today we’re joined by special guest and entrepreneur Will Zell to uncover the biggest financial mistakes restaurants and other business owners make–and how you can avoid them. Discover strategies to avoid overspending, navigate investor relationships, and maximize profits without compromising quality. Whether you’re just starting out or trying to scale your current operation, this episode is packed with insights you can’t afford to miss!

 

ABOUT THE PODCAST:

Kraft Heinz Away From Home presents: 

 

THE RESTAURANT ROUNDTABLE

 

Wondering what the secret is to running a restaurant that doesn’t just survive–but thrives? 

You’ve found it. The Restaurant Roundtable brings together accomplished restaurant owners and special guests to uncover practical strategies for building better businesses, healthier lifestyles, and stronger communities. 

MEET OUR HOSTS:

Avishar Barua -   / dineatagni   

BJ Lieberman -   / eatchapmans   

Kate Djupe -   / heyacake   

Shanika and Jomar Sheppard -   / marlowscheesesteaks   

GET MORE FROM KRAFT HEINZ AWAY FROM HOME:

Facebook:   / kraftheinzawayfromhomeus   

Instagram:   / kraftheinzafh   

LinkedIn:   / kraft-heinz-away-from-home-us   

TikTok:   / kraftheinzawayfromhome   

Website: https://www.kraftheinzawayfromhome.com/

 

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