The crowd was there... and the profit is lost **Visiting one of the restaurants * During a review of one of the restaurants, the owner was convinced that the problem was a lack of customers. But after reviewing the numbers, it became clear that the number of orders was acceptable, and the real problem was elsewhere. It turned out that some items are sold at old prices despite the high cost of raw materials, while other items have not had their costs reviewed for a long time. The result: • Continuous sales. • Good business activity. • But the profit margin is very weak. After recalculating the cost of items and reviewing prices, it was discovered that some products achieve high sales but do not achieve the desired profit. The solution was: ✔ Recalculate the cost of each item. ✔ Review prices based on actual cost. ✔ Focus on the most profitable items. ✔ Follow up on costs periodically instead of relying on old prices. Many restaurant owners track the number of customers daily, but few of them accurately track the profitability of each item. Sometimes the problem is not in sales... the problem is that the restaurant sells a lot and earns little. **If you are facing problems with profits, operations, or waste, you can benefit from a free 30-minute initial consultation to assess the situation and suggest appropriate solutions.**