You didn't open a restaurant to work 70 hours a week and still not pay yourself.
Book a No-cost 30-minute Restaurant Profit Finder Call to Find Out Exactly What's Eating Your Profit — and What It's Actually Costing You.
Limited Spots Available
Prime cost is the single number that determines whether your restaurant makes money — or just keeps you busy.
The target is 55%.
Most independent operators are running at 70%, 75%, even higher — and have no idea.
If you're doing $1M in sales and running at 70%, you're leaving $150,000 plus a year on the table. Every point you drop puts money directly in your pocket.
Fix that number and everything else starts to shift:
You stop being the last one to leave every night
Your managers actually run the restaurant — without you standing over them
You take a weekend off without the phone blowing up
You have time for your family, your health, something outside these four walls
You build a business you can actually step away from
One number is standing between you and all of that. Find out what yours is.
Ready to Find Out What Your Restaurant Is Really Worth?
Schedule your Restaurant Profit Finder Call with Ryan
Ryan is a restaurant owner and graduate of David Scott Peters' Restaurant Prosperity Formula program — and a success strategist on David's team. He's been in your shoes, and he knows exactly what the numbers look like when a restaurant is bleeding profit without the owner realizing it.
In this no-cost 30-minute call, Ryan will walk you through a straightforward diagnostic of your restaurant's financial health, starting with the one number most independent owners have never calculated correctly.
Calculate Your Prime Cost Live: Most restaurant owners are shocked when they see this number for the first time. Ryan will walk you through it on the call — and show you exactly what it's costing you.
Identify Your Biggest Profit Leak: Not a generic audit. A real conversation about what's actually broken in your specific operation.
Get a Breakdown of Your Potential: Identify opportunities in your restaurant to increase your profits and gain the freedom from having to be there 24/7.
This is a diagnostic conversation, not a sales pitch. Ryan asks hard questions because the answers matter, and because most restaurant owners have never had someone sit down with them and get honest about what the numbers are really saying.
Come ready to talk about your business. Leave knowing exactly where you stand.
What Others Say
