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The Restaurant Profit Cheat Code Nobody Talks About
Most restaurants fight razor-thin margins, but they’re ignoring their most powerful profit lever.
Ben Potts, hospitality investor and founder of Unfiltered Hospitality, reveals why beverage programs are the real cheat code to restaurant ROI. From quitting investment banking during the 2008 crash to losing everything during the pandemic, Ben explains how design, menu engineering, and staff training can turn a struggling operation into a high-performing business.
In this episode, we break down:
Why beverage margins outperform food
The design mistakes that cap revenue
How the bar should anchor the entire restaurant
The systems that compound profits year after year
If you’re an operator, investor, or developer, this conversation will change how you see hospitality forever.
:stopwatch: YOUTUBE CHAPTER TIMELINE — BEN POTTS
00:00 — Why Restaurants Struggle With Profit (The Real Reason)
02:45 — From Investment Banking to Hospitality
06:20 — The Moment Ben Realized Food Isn’t the Profit Engine
09:40 — Why Beverage Margins Beat Food Every Time
13:30 — The Biggest Bar Mistake Restaurant Owners Make
17:10 — Designing a Menu Around Your Ideal Guest
21:45 — Why Most Beverage Menus Leave Money on the Table
26:00 — The Psychology Behind What Guests Actually Order
30:20 — How Menu Layout Directly Impacts Revenue
34:50 — Training Staff to Sell Without “Selling”
39:15 — Why Simplicity Outperforms Over-Creativity
43:40 — Pandemic Losses & Rebuilding Smarter
48:30 — When Premium Pricing Actually Works
52:20 — Bar Design Choices That Increase Spend Per Guest
57:00 — What High-Performing Restaurants Do Differently
1:01:30 — Scaling Hospitality Without Killing Quality
1:06:10 — The Systems That Protect Profit Long-Term
1:10:40 — Advice for Restaurant Owners Right Now
1:14:30 — Final Lesson: Think Like an Investor, Not an Operator
🎙 @benpottsbenpotts shares thoughts and experiences, offering valuable insights into how small menu decisions can drive repeat visits and higher sales.
#RestaurantROI, #HospitalityBusiness, #BarDesign, #RestaurantProfitability, #FoodAndBeverage, #HospitalityInvesting, #EntrepreneurMindset, #DesignROI, #RestaurantOwners, #BusinessPodcast
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By Liat SiegelMost restaurants fight razor-thin margins, but they’re ignoring their most powerful profit lever.
Ben Potts, hospitality investor and founder of Unfiltered Hospitality, reveals why beverage programs are the real cheat code to restaurant ROI. From quitting investment banking during the 2008 crash to losing everything during the pandemic, Ben explains how design, menu engineering, and staff training can turn a struggling operation into a high-performing business.
In this episode, we break down:
Why beverage margins outperform food
The design mistakes that cap revenue
How the bar should anchor the entire restaurant
The systems that compound profits year after year
If you’re an operator, investor, or developer, this conversation will change how you see hospitality forever.
:stopwatch: YOUTUBE CHAPTER TIMELINE — BEN POTTS
00:00 — Why Restaurants Struggle With Profit (The Real Reason)
02:45 — From Investment Banking to Hospitality
06:20 — The Moment Ben Realized Food Isn’t the Profit Engine
09:40 — Why Beverage Margins Beat Food Every Time
13:30 — The Biggest Bar Mistake Restaurant Owners Make
17:10 — Designing a Menu Around Your Ideal Guest
21:45 — Why Most Beverage Menus Leave Money on the Table
26:00 — The Psychology Behind What Guests Actually Order
30:20 — How Menu Layout Directly Impacts Revenue
34:50 — Training Staff to Sell Without “Selling”
39:15 — Why Simplicity Outperforms Over-Creativity
43:40 — Pandemic Losses & Rebuilding Smarter
48:30 — When Premium Pricing Actually Works
52:20 — Bar Design Choices That Increase Spend Per Guest
57:00 — What High-Performing Restaurants Do Differently
1:01:30 — Scaling Hospitality Without Killing Quality
1:06:10 — The Systems That Protect Profit Long-Term
1:10:40 — Advice for Restaurant Owners Right Now
1:14:30 — Final Lesson: Think Like an Investor, Not an Operator
🎙 @benpottsbenpotts shares thoughts and experiences, offering valuable insights into how small menu decisions can drive repeat visits and higher sales.
#RestaurantROI, #HospitalityBusiness, #BarDesign, #RestaurantProfitability, #FoodAndBeverage, #HospitalityInvesting, #EntrepreneurMindset, #DesignROI, #RestaurantOwners, #BusinessPodcast