Episode Details

Are your restaurant or bar margins feeling tighter than ever? You’re not alone. But what if small, strategic changes could turn your bottom line around?

In this quarterly deep dive, Chris Schneider and Jordan Silverman analyze the latest trends in food, beverage, and labor costs, revealing surprising shifts in wine sales, liquor stocking habits, and the hidden impact of over-ordering.

In today's episode:

• Discover why food costs surged in smaller markets and how to combat over-portioning and waste.
• Learn how restaurants are strategically cutting wine costs by managing inventory smarter.
• Find out why small, incremental cost savings add up to major profitability shifts.

Tune in now to uncover the key financial insights that will help your business stay profitable in a challenging market.

📌Start Here
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📌Additional resources
🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/