Jerry Clark’s Post

You’ve got packed tables, 5-star reviews, and a line out the door... but are you actually making money?? If you’re not tracking your labor and food costs, you could be bleeding cash without even knowing it. Keeping those costs under 30%—that’s the sweet spot for profitability. 💰 At my upcoming workshop, I’m breaking down the exact systems I’ve used to scale 12 restaurants + help others do the same. You’ll see how 3 REAL restaurant owners are scaling and actually putting money in their pockets—not just keeping the lights on. If you’re ready to maximize your margins and run a profitable business (instead of just a busy one), you need to be there. Comment “BTS” below and I’ll send you the details! 👇

Don't let your savings go up in flames with that new restaurant venture! 🔥 Secure your assets with Copper State Planning before you're serving up financial stress. 🍽️💼 #ProtectYourPlate #EstatePlanningWisdom #CopperStatePlanning

9 out of 10 restaurants crash and burn, and you know why? Because they’re missing rock-solid systems and leaning in on hope/ If you’re flying blind without tracking your key performance indicators, you might as well be throwing cash out the window. Not knowing your food costs? That’s a fast track to financial ruin. And let’s face it: if your kitchen’s a chaotic mess with no clear roles or workflows, you’re just inviting disaster. Systems are the backbone of a smooth operation. They cut down on mistakes, speed up service, and make life easier for everyone involved. Stop being another statistic. Get your systems dialed in, get a grip on your finances, and take control of your restaurant’s destiny.  Comment 'UNSLICED,' and I’ll send you a checklist to get your restaurant set up online, plus a free how-to video on creating systems that ACTUALLY work. 💯

Making a profit doesn't mean you're not losing money! There are 3 main reasons that Food & Beverage operations lose money: ➡️ Forecasting– Using gut feeling instead of data that you already have! We help you use it! ➡️ Menu Profit – Menu Engineering is not utilized or understood. We give you the simple tools to see it, use it, and manage it! ➡️ Product Loss – Lack of tools for portion control or identifying waste and theft. We show you how to empower your teams. Give them a manageable number they can lose, use, waste or give away!! Not having a clear plan for success could cost you money and time and prevent your business from reaching its full potential. Send us a DM, comment here, or schedule a free, no-obligation 30-minute consultation at https://lnkd.in/eW655WR to find where you're losing money and how we can manage it better!

Don't let your savings go up in flames with that new restaurant venture! 🔥 Secure your assets with Copper State Planning before you're serving up financial stress. 🍽️💼 #ProtectYourPlate #EstatePlanningWisdom #CopperStatePlanning

Deal Spotlight of the day One of our clients just got funded, they’re a Pizza Restaurant 🍕🎉 $25,000.00 💰 7 months 🗓️ Its your time to get ahead too 💸 We've got you covered! 🤝🏼 Get the financial support you need in 24 hours or less. 🚀💰 You can also fill out the form and start your process today by applying through our website! #BusinessSolutions #SwiftFunding #Dawnfinancial#FundingMadeEasy #BusinessGrowth #UnlockOpportunities #SmallBusinessFinancing #TailoredSolutions #financialempowerment #BusinessFunding

One of the most common questions I get is "Why are businesses not making money?" This is often due to not having the right team, cost controls for food and labor, or low sales. Many people work long hours and do everything themselves but still struggle to make a profit. This is a common problem in the restaurant industry, but we help people turn things around in just eight weeks, helping them achieve work-life balance and higher profits. The average restaurant makes 5% profit or less, but we aim to help businesses reach 15-20% profit or more. Want to learn more? Follow us on YouTube: @andrewscott9329 #RegulatoryCompliance #MarketAdaptation #ChangeManagement

I keep seeing this stat pop up so I'd like the opinion of my LinkedIn network of restaurant people. Apparently the restaurant industry has some of the lowest customer retention rates compared to other industries. It says we operate at around 55% (average across all industries is 75%)?!? How is that possible? Where are we dropping the ball as an industry? Generally, when people come into a restaurant they're already in a good mood. Excited to have a nice night out with friends and family. It's not like we're fighting an uphill battle trying to turn a frown upside down. So what's happening that we're losing almost half of them by the time they pay the bill? 45% of guests aren't complaining while at the restaurant. So are there issues from the guest's point of view that aren't worth the headache of addressing with staff in the moment? Are they instead commenting with their feet by not coming back? What's your take on why this is happening and how we increase that number as an industry?

One of the most common questions I get is "Why are businesses not making money?" This is often due to not having the right team, cost controls for food and labor, or low sales. Many people work long hours and do everything themselves but still struggle to make a profit. This is a common problem in the restaurant industry, but we help people turn things around in just eight weeks, helping them achieve work-life balance and higher profits. The average restaurant makes 5% profit or less, but we aim to help businesses reach 15-20% profit or more. Want to learn more? Follow us on YouTube: @andrewscott9329 #RegulatoryCompliance #MarketAdaptation #ChangeManagement