Скачать или смотреть Why Calamari Is Quietly Killing Your Restaurant Margins

How you lose money every time a guest orders calamari:

We used to serve fried calamari with a full-size ramekin of sauce.
Nine out of ten tables didn’t finish it.

That’s not hospitality.
That’s waste.
And waste is margin walking out the door.

So we made one small change:
Smaller ramekin.

Then we trained the team to do three things:
Bring less.
Pay attention.
Refill before the guest asks.

This isn’t about being cheap.
It’s about being intentional.

Bring fewer napkins.
Bring less sauce.
Then notice when more is needed.

That’s the difference between reactive service and professional service.

And if something does cost extra?
Ask the manager:
“Can I bring them another one on the house?”

Most will say yes — because intent matters.

This is how great restaurants protect margins without cutting the guest experience.
Smarter defaults.
More awareness.
Better decisions on the floor.

📅 We’re breaking down this exact way of thinking inside our January Masterclass for owners.

CLICK THE LINK IN OUR BIO to secure your free spot.

#RestaurantOwners #RestaurantManagers #HospitalityTraining #ServiceCulture #RestaurantMargins #FoodCostControl #FrontOfHouse #HospitalityLeaders #RestaurantProfit