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You costed one item, cup and lid included. What came out?

Reply with:

• The item
• Your cost of goods percentage
• The line that was bigger than you expected

No judgment in this thread. Half of us are finding out that our best seller is our worst margin, and that is exactly the kind of thing worth knowing on day 10 instead of at tax time.

Running a restaurant can feel like learning a hundred different jobs at the same time.

Food costs. Staffing. Pricing. Inventory. Marketing. Systems. And somehow, in the middle of all of that, there’s still a restaurant to run.

That’s what Boost Academy is here for.

This is a community for independent restaurant owners and operators who want to build a better, more profitable restaurant without making the business more complicated than it needs to be.

No pretending everyone has it figured out. No guru speak. No judgment over what "you should already know."

Just practical conversations about what’s working, what isn’t, and how to make the business side of the restaurant a little easier.

Ask questions. Share something that worked. Post something you’re stuck on. Compare notes with other operators.

And if you’re not quite sure where to start, just introduce yourself -

What kind of restaurant are you running, and what’s one part of the business you’d love to make easier right now?

We're glad you’re here. Welcome to Boost Academy!