The 30:30:30 Lie
from Plating Profit Hosted by Steven Bonin
Somewhere along the way, somebody decided that every food and beverage business should run the same numbers. 30% food cost. 30% labour. 30% operating expenses. 10% profit. It gets taught in culinary schools. It gets repeated by accountants. It gets passed around like gospel at industry events by people who should know better. And for a lot of operators, it becomes the measuring stick they hold their entire business against — month after month, year after year — wondering why they can never quite hit it. Here's what I want to tell you: the problem isn't your business. The problem is the ruler you're using. That's what Episode 02 is about. New episodes every two weeks Free P.R.O.F.I.T. Diagnosis: thechefplus.com Substack: platingprofit.substack.com Spotify: https://tinyurl.com/platingprofits YouTube: @platingprofits
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