Where a Restaurant's Margin Actually Leaks
A restaurant's margin leaks in three places at once: stock that spoils before it is used, portions that drift larger than the recipe, and deliveries that were short but signed for anyway. None of the three appears on a profit and loss statement as itself. They arrive combined as food cost, weeks later, with no way to tell them apart.
That aggregation is the reason operators buy inventory software and the reason a product video has to lead with it. An owner looking at a food cost percentage knows something is wrong and has no mechanism for finding out which of the three it is. One thing to keep off screen is your own benchmark claims: percentages of margin recovered vary enormously by format and should come from a named customer rather than from the video.
Seven scenes carry the overview: one on the three leaks and why they are invisible separately, two on counting and how often it has to happen to mean anything, one on recipe costing and portion drift, one on delivery reconciliation at the door, one on what the weekly variance report shows, and one on what changes for the head chef.
