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STOP Undercutting Yourself! 👇Ever wonder if you’re pricing your catering orders correctly? Here is the secret to accurat...
05/29/2026

STOP Undercutting Yourself! 👇

Ever wonder if you’re pricing your catering orders correctly? Here is the secret to accurately pricing a real catering order for 85 guests using a simple, powerful formula:

Price = Total Cost / (1 - Profit Margin)

For this specific order, let’s break down the Total Cost of $713:

đź’ˇFood: $360

đź’ˇLabor: $250

đź’ˇSupplies: $50

đź’ˇDelivery: $50

If you want a desired 15% Profit Margin (0.15), the formula becomes:

Price = $713 / (1 - 0.15)

Price = $713 / 0.85

This gives you a final price of $838.

To make it simple for your customers, break it down per person: $838 / 85 guests = $9.87 per person (plus tax).

This is exactly how you price your catering accurately to ensure you make a profit on every order!

05/28/2026

6 steps to 6-figure catering revenue ⬇️

One $1,000 catering order can put your food in front of 100 potential repeat customers in a single afternoon. Here are 6 rules that make catering actually profitable:

1. Make catering impossible to miss
Your website, menus, receipts, QR codes, and social pages should all scream “WE CATER.” If customers cannot find it in 5 seconds, you are losing orders.

2. Remove friction from ordering
Nobody wants to email back and forth for trays of food. Put your menu, pricing, lead times, and payment online so guests can order instantly.

3. Build a catering-specific menu
Choose items that scale well, hold well, and do not destroy kitchen flow during peak hours.

4. Make sure the food travels well
If the food falls apart after 30 minutes in transit, it is not catering food.

5. Stay stocked on catering supplies
Half trays, lids, utensils, labels, burners — running out during a large order kills profitability and creates chaos.

6. Include dietary-friendly options
Large group orders almost always include gluten-free, dairy-free, vegetarian, or high-protein requests.

Follow for more restaurant growth tips!

05/28/2026

Why Domino's Is Slowly Losing America (And What It Means) ⬇️

Domino's has 21,000 locations, a $9.99 pizza, and U.S. same-store sales that just dropped for the third time in recent memory. Meanwhile, we grew 10% last month. No discounts. No gimmicks. Here's what's actually going on.

Domino's built an empire on one strategy: be the cheapest pizza in the room. And for a long time, it worked. But somewhere along the way, they forgot that cheap only works if the customer still feels like they're getting value. When you train customers to never pay full price, you don't build loyalty — you build a customer who leaves the second someone else goes cheaper.

That's the race to the bottom. And it's a race nobody wins.

Independent restaurants have something chains will never be able to buy. We're part of the neighborhood. We sponsor the schools, we know our regulars by name, we show up for Teacher Appreciation Week and Star Wars Day, and every little moment that actually matters to the people in our community. That emotional connection is not something a $9.99 deal can compete with.

Our 10% sales growth last month didn't come from a promotion. It came from showing up consistently, telling our story, and giving our customers a reason to choose us that has nothing to do with price.

The Domino's decline isn't a warning for independent owners. It's an opportunity. While the chains are busy discounting themselves into irrelevance, the independents who invest in community and customer relationships are quietly winning.

Don't race to the bottom. Own your neighborhood instead.

05/27/2026

💡Comment “Owner” and I’ll send you the FREE AI tool every restaurant owner should be using right now.

Most restaurant websites are losing customers without the owner even realizing it. Slow load times, weak SEO, outdated design, and missing Google optimization quietly push your restaurant below competitors in search results.

This free tool from Owner.com instantly analyzes your restaurant’s online presence, shows what’s hurting your rankings, and automatically fixes it for you. More traffic, better visibility, and a website that actually brings in customers instead of turning them away.

05/27/2026

Your food might be incredible. But if it doesn't look incredible, guests won't order it.

You eat with your eyes first. A detailed, appetizing photo of a dish does more selling than any description ever could.

Better photos. Higher order value. It's that simple.

Follow for more restaurant growth strategies.

During the 2009 recession, every restaurant chain was cutting costs to survive.Denny's spent $5 million doing the opposi...
05/26/2026

During the 2009 recession, every restaurant chain was cutting costs to survive.

Denny's spent $5 million doing the opposite — giving free breakfast to every American who walked through the door.
1.9 million people showed up. The story landed on Good Morning America, CBS Evening News, the Wall Street Journal, and CNBC. The press coverage alone was estimated at $50 million.

60% of the guests that morning were people who hadn't been to Denny's in years. One morning rebuilt what years of paid advertising couldn't.

The lesson isn't about free food. It's about showing up for your community when it matters most. People support the places that support them.

That's the cheapest and most powerful marketing you will ever do.

Follow for more restaurant growth strategies.

05/26/2026

Most restaurant owners track sales. The best operators track these 3 numbers instead:

đź’ˇPrime Cost: Food + labor combined.
If this goes above 60%, profitability disappears — no matter how busy you are.

đź’ˇRent Ratio
Your rent should sit between 6–10% of sales. Once it climbs toward 18%, growth alone usually can’t save the business.

đź’ˇOrders Per Labor Hour
This measures how productive your team actually is. More orders per labor hour = better throughput, stronger systems, and healthier margins.

Great restaurants aren’t built on revenue alone. They’re built on operational math. Follow for more!

05/25/2026

Olive Garden sells a $23 bowl of pasta. You can make the same dish at home for a few dollars.
So why do millions of people pay for it and leave satisfied?

It’s not the pasta. It’s the breadsticks.

A few cents worth of dough makes the entire meal feel like a deal. That’s not an accident. It’s a deliberate strategy to shift how guests perceive value without changing the price.

Every restaurant has an item that could do the same thing. Something cheap to produce, easy to execute, and generous enough to make guests feel like they got more than they paid for.

Find that item and you don’t have to compete on price. You compete on feeling.

05/25/2026

If a restaurant’s dining room is dirty, the kitchen is filthy 👇

Here’s what to check: staff uniforms and fingernails. Whether hands get washed after handling cash. Bathroom cleanliness (well-run restaurants check every 30 minutes). Sticky tables, high chairs, or laminated menus.

Save this and share it with someone who needs to hear it!

05/24/2026

When’s the last time you actually ran your food cost formula?

Most operators blame a bad week on slow sales — but the math tells a different story. If your usage stays at $3,000 and your sales slip from $10K to $8K, your food cost jumps from 30% to 37.5%. That’s not a revenue problem. That’s a control problem.

Accurate inventory counts, consistent portioning, and waste reduction are what actually move that number.

Follow for more restaurant growth math.

05/23/2026

The restaurant metric billion-dollar chains track every single day… that most independents ignore.

Profit Per Labor Dollar.

Because labor is usually your biggest controllable expense.

Here’s the formula:
Total Sales Ă· Total Labor Cost

So if your dinner shift does $1,000 in sales and labor costs you $200, your ratio is 5:1 — meaning you generated $5 in revenue for every $1 spent on labor.

That translates to roughly a 20% labor cost, which is considered strong for many fast-casual concepts.

But here’s why this number matters so much:
It instantly exposes operational problems.

Low ratio?

❌ Too many staff on the clock
❌ Slow ticket times
❌ Menu bottlenecks
❌ Poor prep systems
❌ Not enough sales volume

The best operators track this daily through their POS and schedule labor around actual traffic patterns — not guesswork.

Because profitable restaurants don’t just work harder.
They make every labor hour produce more revenue.

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