In this video, I'm sharing the costly mistakes that I've seen from working with thousands of restaurants over the last 7 years that most hurt their revenue and sales. I’ll explain in detail what they are, why they're such a problem, and how to avoid them! | Owner.com

Most restaurants don’t lose money from low sales, they lose it from hidden waste sitting inside their own kitchen. Here’s how operators easily bleed $2,000 a month without noticing: 1️⃣ Walk-in waste If you prep 30 lbs of chicken but only sell 18 lbs, the extra 12 lbs isn’t “leftover”, it’s $42/day or $1,176/month gone. 2️⃣ Make-line overportioning If a dish calls for 4 oz of cheese but the team scoops 5 oz, and you sell 100/day, that’s 6 extra lbs of cheese burned daily. At ~$250/lb, that’s $45