Cookin Inc.’s Post

Every day I encounter budding Food, Beverage, and Agricultural businesses who seek ways to enhance their business. I love when we can support their businesses with our facility and provide a safe place to grow. Too often I hear about entrepreneurs not producing safely or (quite frankly) legally. Understanding that there will always be entrepreneurs who do what they want, regardless of regulation, I think providing people an option to harness their available resources is a vital next step in the food industry. My biggest concerns: -Equity -Food Safety -Regulatory Oversight (do we have the support to adequately observe what is in place) -Consumer Safety

Deal Spotlight of the day One of our clients just got funded, they’re a Pizza Restaurant 🍕🎉 $25,000.00 💰 7 months 🗓️ Its your time to get ahead too 💸 We've got you covered! 🤝🏼 Get the financial support you need in 24 hours or less. 🚀💰 You can also fill out the form and start your process today by applying through our website! #BusinessSolutions #SwiftFunding #Dawnfinancial#FundingMadeEasy #BusinessGrowth #UnlockOpportunities #SmallBusinessFinancing #TailoredSolutions #financialempowerment #BusinessFunding

Trusting someone with your finances is like handing over that last slice of pizza. But don't stress, we'll share. We'll take on balancing your books and organising your invoices, and you can sit back and relax. Unless you think pineapple is socially acceptable. Then you're on your own. Joking. We're here for you, even if we don't agree with that culinary choice. Discover more about our services here - https://lnkd.in/e2QCETnU #BusinessFinance #FriendlyFinance #Portsmouth #NeonNumbers

Most restaurant owners aren't failing because their food isn't good enough. They're failing because they don't understand this one simple fact: Money is math, and math is money. Your food costs aren't just numbers on a spreadsheet - they're the lifeblood of your business. And that labor percentage you've been avoiding calculating? It's not just paperwork, it's your profit walking out the door. I've seen too many passionate chefs with amazing food go bankrupt because they thought culinary skills were enough. It's not. Here's your reality check: Can you calculate your food cost percentage right now? Do you know your target labor percentage? When was the last time you updated your pricing? Save this post if you're ready to stop treating your restaurant like a hobby and start running it like a business. #RestaurantBusiness #FoodCost #RestaurantManagement

Shop local. Put your hard-earned cash to good use by spending in local independent shops. Every little bit helps those determined entrepreneurs rather than lining the pockets of the big boys (and girls) in charge of the massive multi-store conglomerations. I’ve been using Dave the Butcher’s in Highlands Road (Fareham) nearly every week for over 40 years (including the previous incarnation at the long-lost Dean Farm Shop). Now run by his sons, Darren and Kevin, this family emporium of quality meat, homemade ham and sausages, fruit and vegetables, eggs and cheeses plus an eclectic selection of baked goods remains super to this day. It’s good that they know where their produce is sourced and will sell the amounts you want rather than those anonymous pre-ordained and pre-packed versions. As a well known cook and writer, their ingredients feature in every one of my recipes; https://lnkd.in/eenEHBtQ Personal service is the key for these independents. As a regular customer, I can ring or e-mail my weekly list and even the special treat and all miraculously appear. Delivery is no problem and, for years, Kevin even unpacked it all for me. Its easy to argue about costs but working to a familiar list, avoiding those 2-for-1 temptations and other sinful indulgences really can make savings. Buying exactly what you want avoids kitchen waste while offering days of great grub. Its also easy to reach those 5-a-day/30-a-week plant-based food targets which make so much difference for our health. Equally important, they were the people who kept us going throughout Covid, bring good food to our local shopping parade while those two entrepreneurs and their families thrive. It feels good to put money into the local economy rather than the hands of those unknown international giants. Shop local and everyone does better.

The best pizzeria advice? Stop focusing only on making great pizza. That’s the baseline. It’s expected. What separates you is how you run the business. → Are you keeping track of your food costs, or just guessing? → Is your menu built for profit, or just what you “think” people want? → Do you know where your customers come from, or are you just hoping they show up? Great pizza won’t fix bad margins. A busy Friday night won’t save you if you’re leaking money every other day. Here’s the deal: You need systems. You need consistency. You need to treat this like a business, not just a passion project. Dial in your numbers. Simplify your operations. Market like your livelihood depends on it—because it does. The pizza business isn’t easy. But if you get your house in order, you can dominate your market. PS: What’s one part of your business you need to tighten up today? Food costs? Training? Marketing? Let’s talk. 🍕

🚨 Are you losing money without realizing it? 🚨 Check out these 5 costly mistakes restaurants make every day — and learn how to avoid them! Watch now to boost your bottom line 👇 #RestaurantManagement #CostSavingTips #RestaurantSuccess #FoodBusiness #BoostProfits #OperationsExcellence #RestaurantIndustry #BusinessTips #FandBInsights #ProfitGrowth

Do you want to start a profitable home-cooked food business? Why wait? It's time to turn your kitchen into a profitable venture right now! Deonde makes it easy to manage orders, deliveries, and payments. Serve Up Success! - https://bit.ly/4dkBXo5 #homemadefooddelivery #foodbusiness #PassionToProfits #homecookedmeals #homemadefood #deonde

As a working mom - I ❤️ kids' meals. As an operator - I loved them too - *except* when having to enforce the "under age 12" rule. What would you do if an adult customer took advantage of the kids' meal? Yesterday I witnessed two women purchase two kids' meals, for dine-in, with no kids in sight, and yes, they proceeded to eat them. This prompted a debate at our table about whether that was "OK." What do you think? 🤔 I wonder how many operators are experiencing an uptick in kids' meal purchases? 👓 Are you seeing any anecdotal evidence of adults purchasing them to save money? 💡 Does your brand have kids' portions that are priced consistent with portion size? Let me hear your thoughts... Enjoyed this post? Please consider following me and hit the 🔔 button to follow my honest journey of entrepreneurship, investment, and radical change in the restaurant industry. #management #restaurants #restaurantmanagement #restaurantindustry #food #workingmoms

So many people are talking about Trump lately with no mention of Trump Steaks 🥩 Trump Steaks was founded in 2007 by Donald Trump as an option for consumers to buy restaurant grade steaks to eat at home. The steaks retailed between $349 and $999 - now that's expensive! 🫰 What's crazy is that the business didn't just fail but disappeared...being discontinued in just over 2 months One executive actually claimed that they only sold $50,000 worth of steaks! Goes to show that it takes more than a good name to make a successful product? What do you think of this story? P.S. For more stories like this you can check out my channel Revenue Recipes - first link in the comments