While most restaurants launch with bloated menus, Cava did the opposite. Brett Schulman kept the menu small and built it around shared ingredients. That one move cut their food costs to just 15% of sales, unlocked bulk discounts with suppliers, and made ordering easier for guests. Most restaurants spend 30–40% of every sale on food. Cava spends half that—and guests actually prefer the simplicity. Sometimes, less isn’t just more. It’s more profitable. | Owner.com

The most profitable food at restaurants isn’t what you think! Everyone assumes the big profits come from entrées like burgers, steaks, or pizza. But the real money is in the sides. Take onion rings for example. On most menus they sell for around $8. The cost to make them? Less than 40 cents. That’s a 5% food cost, or more than 10X profitability from what you spend to what you sell. Every time a guest adds onion rings, you pocket $7.60 in pure profit. No extra labor. No overhead. Just margin. The

Restaurants leave thousands on the table every holiday season. Don’t be one of them. Save these 3 strategies: 1️⃣ Go all-in on off-premise. Did you know 75% of holiday traffic is catering and takeout? Start dropping off free samples to every local office so you’re the first call for holiday parties. 2️⃣ Lock in your team early. Students are coming home for winter break. If you don’t call them first, your competitors will. Get your staff schedules set now. 3️⃣ Protect your margins. If your pre-ta

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