It looks like you’re winning from the outside, but your bank account tells a different story.

In this episode, Matt and Mike share what they've seen across hundreds of restaurant P&Ls: consistent patterns, missed opportunities, and small changes that add up to real profit.

There’s no secret formula to profitability, but there are three financial levers that actually move the needle in restaurants: revenue per customer, food costs, and labor costs.

What to listen for:
* How to raise revenue without raising prices
* What your theoretical food cost should tell you
* How fear-based scheduling is hurting your bottom line
* Why your best people deserve a better system 

There are 7 consistent cash drains we see killing restaurant profits…Do you know which one is hurting you most right now?

Check the full list → https://hubs.la/Q040KT7P0

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