30%
EBITDA for a single restaurant
Before anything goes wrong
−5.6%
Wrong quantities
Bad vendor deal
−5%
Staffed by gut
Labor, not math
−4.2%
Wrong corner
Lease before numbers
−4%
No catering
Corporate lunches lost
−2%
Stale menu
Kept the wrong items
−1%
Slow kitchen
Dishes never leave
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21.8% never reached the bottom line.,because nobody ran the numbers.
