Why the most profitable restaurants focus less on entrees and more on everything else… The math is simple: appetizers, beverages, and desserts deliver dramatically higher profit margins than main dishes. With recent supply chain issues and inflation driving meat, cheese, and egg prices to record highs, your entrees are getting squeezed harder than ever. That's why smart restaurant owners design their entire guest experience to guide customers toward these high-margin items. | Owner.com

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: 💡Food: $360 💡Labor: $250 💡Supplies: $50 💡Delivery: $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

Direct catering is one of the easiest ways to fix slow days. Catering orders are usually 2× more profitable because you bundle prep, labor, and delivery into one large order instead of many small tickets. Research shows that 65% of catering orders come from corporate customers, and those orders mostly land on Mondays and Tuesdays. That lines up perfectly with when dine-in traffic tends to drop after the weekend. 💡Selling catering directly keeps margins high. No third-party fees, higher order va