I entered a restaurant with sales of 230,000 SAR per month, but its owner doesn't know how to make even 3,000 SAR for himself. After we conducted the operational feasibility study, we discovered that the problem is not with the restaurant or its sales. We found high waste, more labor than required, wrong pricing without calculating the cost of items, random expenses without control, and no clear management system. On the other hand, I entered a very small restaurant with 2 employees, and its owner supervises it alongside his main job. Its rent is low, its operating expenses are low, and its capital is modest. Despite this, it achieves a monthly profit of about 7,500 SAR for its owner. The difference is not in the size of the restaurant, nor in the volume of sales. The difference is in management and the system. You might sell for 230,000 and not find a profit, and a small project might achieve a respectable profit for you if everything in it is calculated and running correctly. Sales alone are not success. True success is knowing how to convert sales into profit. Mohamed El Shenawy, Restaurant Management and Operations Consultant, Project Establishment, and Feasibility Studies.