Bonus Episode – Transform Your Restaurant into a Profitable Venture: Insights from Kasey Anton, Author of Profit First for Restaurants
Kasey Anton, the author of Profit First for Restaurants and founder of Spark Business Consulting, shares her thoughts with Mike shedding light on why some restaurants fail. Kasey has valuable advice on transforming your restaurant into a lucrative venture. Kasey will discuss the cost of a menu item, labor costs and the vital role culture plays in business success. Her book is available now, and the workbook is coming out shortly. Get a copy and see how profitable your restaurant can be.
IN THIS EPISODE:
[00:35] Kasey explains why she wrote the book Profit First for Restaurants
[02:19] Can restaurant partnerships be profitable
[03:38] What accounts did Kasey create to make the system more suited to restaurants
[06:00] Controlling food costs
[08:47] How does a restaurant typically implement the Profit First strategy
[09:49] Kasey tells her “Five Guys” story and why providing extra fries still makes the business profitable
[12:28] Kasey shares what type of restaurant might profit the most from her book, and she explains what the workbook to go along with the book will be like
KEY TAKEAWAYS:
Many restaurant owners need to account for the cost of plated food properly. You will lose money if you don’t calculate the add on’s.
Many restaurants lost money during Covid simply because they needed to add the container costs, boxes, stickers, etc.
Culture is just as crucial to a restaurant as its menu selection.
