How Benny’s Bistro Saved $315K
In this video, I break down how one restaurant “Benny’s Bistro” saved $315,000 in one year without increasing their turnover. Their secret? Better systems, clear cost tracking, and smarter kitchen habits.
We’ll go through exactly what they changed inside their business to reduce food costs from 37% to 28%, and how those small improvements made a massive difference..
They saved all that money without selling more, just by getting better margins. They didn’t raise prices everywhere, they just looked at their costs differently and made smarter moves.
They were open-minded, willing to unlearn old habits, and ready to try new systems. And that’s why they won. Because if your business isn’t performing the way it should, something has to change and to change, you have to be willing to learn.
Whether you run a café, fine-dining restaurant, or multi-venue group, these insights will help you take control of your food costs and run a smoother operation.
Based on a case study from one of our Chef Notepad users.
And by the way, we host live calls every month inside The Chef Club, where we dive into real hospitality challenges.
If you want to learn, share your input, and be part of the conversation, you should join us.
Book your Demo now to help you get started.
We’ll guide you through how the platform works and show how it can reduce waste and boost efficiency in your kitchen, just like we do for thousands of kitchens every day.
