👇The $40,000 mistake hiding in your kitchen Most restaurants throw away 4–10% of the food they buy every week. That’s billions of dollars in lost profits—straight into the trash. Take cheese. Over-top every pizza by just 1 ounce? That’s $781 a week… gone. Over a year? $40,612 burned—on cheese. 💡 The fix? Portion control. Scales, scoops, and measuring cups at every station, every shift. It’s not micromanaging—it’s smart business. Studies show that consistent portioning reduces waste, keeps food

This man got rich by buying restaurants everyone else gave up on. At 23, Tilman Fertitta bought his first struggling restaurant. His strategy? Find undervalued spots with potential, buy them cheap, and turn them around. He picked up Landry’s for $30M and turned it into a billion-dollar brand. He bought Rainforest Cafe during the 2000 crash for $125M and grew it to over $500M. Today, he owns more than 600 restaurants across 100 concepts. Lesson: The fastest way to win isn’t always starting from s