Your restaurant is full, but your bank account isn't: The 3 "black holes" that are eating away at your profitability (and how to close them today)
Does this story sound familiar? Friday night. Your place is packed. The kitchen is smoking, the waiters are running around, and the cash register keeps ringing. You feel the adrenaline rush of a full house. You go home exhausted but happy, thinking: "What a great night!"
But then Monday arrives. You check your bank statement to pay suppliers and salaries, and you ask yourself the million-dollar question: "If I'm selling so much, where's my money?"
I'm telling you this from personal experience, first as a Chef and Owner, and now as a Financial Consultant: Your money is going to waste on poor purchasing decisions and arbitrary pricing. And I'm not saying this to point out that you're doing things wrong. No! I'm telling you this because I've been one of those people, more focused on filling tables and the reservation book than on profitability. I've been there, and I want to help you fix this as soon as possible if you haven't already.
In the hospitality industry, revenue is vanity; profitability is essential. It doesn't matter how much you earn if you have a bucket full of holes. Today I'm going to show you how to plug those holes with a basic system we developed at Global Vision Hospitality .
The Triangle of Ruin (or of Success)
Most HORECA businesses fail for three operational reasons that have nothing to do with the quality of their food:
The "Looking" Price (The Invisible Cost Breakdown)
Do you know exactly how much that salmon dish costs you? And the side dishes? And the oil? And the electricity to cook it? If you set prices based on the competition instead of your costs, you're playing Russian roulette.
- The Solution: A Technical Specifications and Professional Cost Breakdown . You need to know the exact profit margin of each dish down to the penny.
Luxury Waste (Shrinkage and Expiration)
Every time you throw away a kilo of rotten tomatoes or an expired sirloin steak at the back of the fridge, you're not just throwing away food. You're throwing away €50 bills. Uncontrolled inventory rotation (FIFO) is the silent killer of profit margins.
- The Solution: A Smart Perishables Inventory that alerts you with a red light BEFORE the product expires.
Emotional Buying (Stock and Prices)
Buying "just in case" fills your warehouse with tied-up cash. Buying without comparing the latest prices allows supplier inflation to eat away at your profit without you even realizing it (hidden costs).
- The Solution: An Automated Shopping List that only tells you what you need to order to maintain your minimum safety stock.
Stop being a cook and start being a CEO
I know how difficult it is to manage the day-to-day operations. And what I've shared here is just a tiny fraction of the problems we deal with every day in the hospitality industry, but it's also the foundation. That's why I've created something for you. I don't want you to waste time designing complex spreadsheets; I want you to dedicate time to your business and creating.
I've packaged a basic work methodology based on more complex models and my experience and technical knowledge into the Global Vision Essential Cost Control Pack . It includes three basic tools to get you started with a firm hand, designed to be used without being an Excel expert:
✅ Tool 1: Cost Breakdown Pro & Profitability. With a visual traffic light that tells you if your dish is profitable (Green) or if you are losing money (Red).
✅ Tool 2: Expiration Date Control (FIFO). So you never throw food away again.
✅ Tool 3: Smart Shopping List. To control your stock and monitor your suppliers' prices (or the suppliers themselves).
How do I access these tools?
These templates are exclusive to members of my community . They are professional, secure, and ready-to-use tools.
If you're ready to stop guessing at your numbers and start controlling them, subscribe now to Global Vision's Global Foundation Level . You'll get immediate access to this pack (download links will automatically appear below), all our updates, and, most importantly, a 20% discount on one of our personalized consulting services if you ever decide you need to take things further. Plus, if you're self-employed in Spain, you can take advantage of our commitment to supporting local talent and get an additional 50% discount on your Global Foundation subscription.
👇 I WANT MY TOOLS RIGHT NOW!
Your restaurant is full but Your bank account empty – The 3 Black holes that are killing your profitability (and how to close them)
Does this story sound familiar? It's Friday night. Your place is packed. The kitchen is on fire, the waiters are running, and the cash register won't stop ringing. You feel the adrenaline of a "full house." You go home exhausted but happy, thinking: "What a great night!"
But then Monday comes. You look at the bank account to pay suppliers and payroll, and you ask yourself the million-dollar question: "If I sold so much, where is my money?"
I'm telling you this from my own experience, first as a Chef and Owner, and now as a Financial Consultant : Your money is in the trash, in poorly managed purchases, and in prices set "by eye."
And I'm not saying this to point fingers or say you're doing things wrong. No! I say it because I used to be one of those who did it, focused more on filling tables and the reservation book than on looking at profitability. I've been there, and I want to help you plug this leak as soon as possible if you haven't already.
In hospitality, revenue is vanity; profit is health. It doesn't matter how much you bring in if you have a bucket full of holes. Today, I'm going to teach you how to plug those holes with a basic system developed at Global Vision Hospitality .
The Triangle of Ruin (or Success)
Most HORECA businesses fail for three operational reasons that have nothing to do with the quality of their food:
1. Pricing "By Eye" (The Invisible Costing)
Do you know exactly how much that salmon dish costs you? And the garnish? The oil? The electricity to cook it? If you set prices by looking at the competition instead of looking at your costs, you are playing Russian roulette.
- The Solution: A Technical Sheet and Professional Recipe Costing ( Escandallo ). You need to know the exact margin of every dish down to the penny.
2. Luxury Trash (Waste & Spoilage)
Every time you throw away a kilo of rotten tomatoes or a sirloin steak that expired at the back of the fridge, you aren't throwing away food. You are throwing away €50 bills. Lack of control in rotation (FIFO) is the silent killer of your margin.
- The Solution: A Smart Perishable Inventory that warns you with a red light BEFORE the product expires.
3. Emotional Buying (Stock & Prices)
Buying "just in case" fills your warehouse with immobilized cash. Buying without comparing the latest price allows supplier inflation to eat your profit without you noticing (hidden costs).
- The Solution: An Automated Shopping List that only tells you what you need to order to maintain your minimum safety stock.
Stop being just a Cook and start being a CEO
I know how hard the day-to-day is. And what I've shared here is just a tiny part of the problems we deal with every day in hospitality, but at the same time, it is the foundation. That's why I've created something for you. I don't want you wasting time designing complex spreadsheets; I want you to spend time on your business and creating.
I have packaged a basic working methodology—based on more complex models and my technical experience—into the Global Vision Cost Control Fundamental Pack . These are 3 basic tools to start controlling with a firm hand, designed to be used without being an Excel expert:
✅ Tool 1: Scandal Pro & Profitability. With a visual traffic light that tells you if your dish is profitable (Green) or if you are losing money (Red).
✅ Tool 2: Expiration Control (FIFO). So you never throw food in the trash again.
✅ Tool 3: Smart Shopping List. To control your stock and monitor your suppliers' prices (or the suppliers themselves).
How to access these tools?
These templates are exclusive to members of my community . They are professional tools, bulletproof, and ready to use.
If you are ready to stop guessing your numbers and start controlling them, subscribe now to the Global Fundamentals Level at Global Vision. You will get immediate access to this Pack (the download link will appear right down), all our updates, and most importantly, a 20% direct discount on our personalized consulting services if you ever decide you need to go further.