Shows / Plating Profit
Plating Profit
Plating Profit is for independent restaurant, café and food business owners who are busy every night and still not sure where the money went. Every two weeks, chef-turned-bookkeeper Steven Bonin (30+ years in kitchens, founder of Chef+) takes one real kitchen problem to the books: pricing, food and labour costs, cash flow, and building offers worth paying for. Plain talk, real numbers, no jargon. Find your number with the free Cash Flow Cure Diagnosis: app.thechefplus.com/diagnosis
Episodes
- Plating Profit
Your bank account is lying to you.
After a busy season it feels like there's tons of money. Let's do the ad blitz. Let's do the rebrand. Then February comes, and you're scrambling, cutting staff…
- Plating Profit
Stop running promos. Build an offer.
Every month, small business owners decide they need a promo. Buy one get one free. Twenty percent off. Happy hour all day. They set it and hope. A promo is…
- Plating Profit
Beyond the Offer
Season 1, Episode 6. Season 1 set out to cover six letters and stopped at three. This episode finishes the job. F is Find the Leaks: the waste, portions and…
- Plating Profit
The Menu Matrix
In this episode of Plating P.R.O.F.I.T., Steven shows how four “perfectly fine” salads quietly dragged down his prime cost—and how a simple menu matrix turned…
- Plating Profit
The Freedom Trap
A warm everything sourdough bagel landed on the table in front of me. You could just tell it was made in-house. The crust had that slight crackle. It smelled…
Plating ProfitThe Assumption Tax
A few months ago I sat down with two operators who had been building their lunch program for weeks. Solid concept. Good product. Pricing model they felt…
Plating ProfitThe 30:30:30 Lie
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…
Plating ProfitThe Chef+ Manifesto
There was a week in my restaurant where we did the most covers we'd ever done. All day, every day, everything on the menu was selling. Staff were crushing each…