#51: The Three Biggest Cost Leaks in Restaurants

Ep #53: Controlling Costs When Volume Increases

In this episode of No Reservations, Kasey Anton breaks down what happens when restaurant volume increases and why more sales do not always lead to more profit. Learn how labor costs, food waste, rushed systems, and operational shortcuts quietly eat away at your margins during busy seasons. Kasey shares practical ways to stay disciplined, protect your cash flow, and keep your restaurant profitable even when things get hectic. If your restaurant is busy but the profit is not showing up in your bank account, this episode is for you.

Ep #52: How to Build a Profitable Menu

In this episode of No Reservations, Kasey Anton breaks down how to build a profitable menu using simple, practical strategies. Learn how to cost your menu items, identify which dishes are helping or hurting your margins, and make small adjustments that can quickly improve profitability. From pricing and portioning to menu design, this episode shows you how to turn your menu into your strongest profit driver. If your restaurant is busy but not making money, this is where to start.

#51: The Three Biggest Cost Leaks in Restaurants

In this episode of No Reservations, Kasey Anton breaks down the three biggest cost leaks that quietly drain profit in almost every restaurant. From food and beverage to labor and occupancy, these are the areas where money slips away the fastest and often goes unnoticed. Kasey walks through how to identify where your numbers are off, what those gaps actually mean, and the simple ways to start fixing them right away. You’ll learn how to think about your costs differently, spot red flags in your reports, and take action before small issues turn into major financial problems. If you’ve ever felt like your restaurant is busy but the profit just isn’t there, this episode will help you find out why and what to do about it.

#50: Profit First Wins From Real Restaurant Owners

Hear real stories of operators who transformed their cash flow and stability using Profit First for Restaurants.

Ep 49: Understanding Your Restaurant Numbers Without the Stress

Feeling overwhelmed by your restaurant’s numbers? You’re not alone — and it’s not your fault. Most operators were never taught how to read a profit and loss statement in a way that actually supports daily decision making. In this episode of The No Reservations Podcast, Kasey Anton walks you through the key financial numbers every restaurant owner needs to track — without spreadsheets, jargon, or stress. You’ll learn: ✅ The 5 financial metrics every operator should review weekly ✅ The difference between expanded vs. collapsed P&L reports ✅ Why gross profit percentage is your most important health check ✅ How to identify red flags in COGS, labor, and occupancy ✅ What a healthy profit margin looks like based on your model ✅ How to use these numbers to make smart, confident decisions If you’ve ever opened your QuickBooks file or monthly reports and felt confused, frustrated, or behind, this episode will give you the clarity you need to take back control. 📘 Read the Book – Profit First for Restaurants: https://www.kaseyanton.com/pf4r-book 🧠 Take the Online Course: https://www.kaseyanton.com/pf4r-course 🎓 Get Certified: https://www.kaseyanton.com/pf4r-certification 🌐 Visit the Website: https://www.kaseyanton.com