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Why do so many restaurants go broke — even when they’re packed with customers?
In this video, I break down the #1 reason most restaurants lose money: poor control of food cost.

I’ll show you a surprising real-world example from a successful mac & cheese shop featured on the UpFlip YouTube channel — and then reveal the mistakes we made in my own Sonic Drive-Ins that cost us thousands. From ladle sizes to free-pouring eggs, this video explains how food cost really works in a way that's simple, visual, and (yes) cheesy.

If you're thinking about opening a restaurant, already run one, or just wonder why your favorite spot keeps closing… this is for you.

📌 What you’ll learn:
– How to calculate food cost
– Why portion control = profit
– Real-life mistakes that wreck margins
– How smart operators protect consistency and cashflow

👨‍🍳 This is food cost explained the fun way — with real examples and stories from the restaurant trenches.

🔔 Subscribe for more real-world lessons from the business of food: @TheRealPaulReiser

🎥 Credit to @UpFlip for the awesome footage from Roni’s Mac Bar.

#restaurantbusiness #foodcost #restaurantowner #whyrestaurantsfail #portioncontrol #sonicdrivein #paulreiser

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