Podcast Summary: "Why You MUST Reverse Engineer for Profit (ENCORE)"

Restaurant Strategy with Chip Klose
Release Date: May 19, 2025

Introduction: The Profitability Conundrum in Restaurants

In this encore episode of the Restaurant Strategy podcast, Chip Klose delves deep into the critical issue of profitability within the restaurant industry. While many establishments excel in delivering exceptional food and service, a significant number still struggle to achieve sustainable profits. Chip aims to address this paradox by introducing the concept of reverse engineering profit to ensure consistent and predictable financial returns.

Understanding the Root Causes of Restaurant Struggles

Chip opens the discussion by highlighting that the high failure rates in the restaurant industry often stem from a lack of market understanding and the inability to fill existing gaps or meet specific market needs. However, his primary concern lies not just with failures but with thriving restaurants that are unable to translate their operational success into financial profitability.

"Failure really has to do with someone coming to market and not really understanding their market or not understanding the industry in some way."
— Chip Klose [00:00]

Non-Traditional Funding: Honeycomb Credit

Before diving into the core topic, Chip briefly touches upon non-traditional funding avenues, specifically Honeycomb Credit, a crowdfunding platform tailored for restaurants seeking growth without relying solely on traditional loans or investors. This platform allows restaurant owners to raise capital by engaging their community, making it an excellent option for those looking to expand or renovate without incurring significant debt.

"Honeycomb Credit is a crowdfunding platform... perfect if you are looking to grow in some way and you don't see how that's possible."
— Chip Klose [04:59]

The Essence of Profit Over Revenue

Chip emphasizes that while revenue growth is essential, it doesn't inherently lead to profitability. Without meticulous management of expenses, especially the Cost of Goods Sold (COGS) and labor, increased revenue can be quickly offset, leaving restaurants in financial strain. He introduces the concept of prime cost, which is the sum of COGS and labor, as the primary area where restaurants bleed financially.

"Profit is the only thing that matters in your business. Revenue does not cure all sins."
— Chip Klose [04:59]

Reverse Engineering Profit: A Strategic Approach

The heart of the episode revolves around reverse engineering profit. Chip advocates for a strategic method where restaurant owners first define their financial and personal goals. By understanding what they desire from their business—be it a specific profit margin, the ability to open multiple locations, or achieving an absentee ownership model—owners can then work backward to implement systems and strategies that align with these objectives.

"Your business exists to support your life... Whatever you want in life, you have to be willing to say it out loud."
— Chip Klose [04:59]

Case Study: Navigating Financial Pitfalls

Chip shares a compelling case study of a restaurant owner who struggled with profitability despite decent revenue figures. The restaurant was operating at a loss for ten consecutive months, primarily due to exorbitant rent and mismanaged expenses. Through this example, Chip illustrates the importance of:

1. Evaluating Fixed Costs: Ensuring that rent and other fixed expenses align with revenue expectations.
2. Managing Variable Costs: Keeping COGS and labor percentages in check.
3. Strategic Planning: Understanding that merely increasing sales without controlling expenses won't yield profits.

"They signed a bad lease. On that space of the kind of revenue they were generating, it shouldn't have been 30k. It should have been something like 8 or 9k."
— Chip Klose [04:59]

Defining Personal and Business Goals

A pivotal aspect of reverse engineering involves clearly defining what you want from your restaurant business. Whether it's achieving a 20% profit margin, expanding to multiple locations, or transitioning to an absentee ownership model, articulating these goals is the first step. Chip encourages owners to write down their objectives and visualize their desired future to effectively work towards it.

"You have to figure out what you want then, only then can we figure out what you need to do to get what you want."
— Chip Klose [04:59]

Achieving and Utilizing 20% Profit

Chip outlines the benefits of attaining a consistent 20% profit margin:

• Personal Financial Freedom: Owners can take home significant distributions, providing a healthy living and the possibility of retirement through their business.
• Business Growth: Profits can be reinvested to open additional locations, scaling the business effectively.
• Operational Efficiency: Establishing systems that allow the restaurant to run smoothly without the owner's constant presence, leading to an absentee ownership model if desired.

"If you can really get 20% profit, then I'd be willing to reinvest as much as half that... I can live off the remaining profit."
— Chip Klose [04:59]

The Role of Coaching: P3 Mastermind

Throughout the episode, Chip emphasizes the importance of strategic guidance in achieving profitability. His P3 Mastermind coaching program is designed to help restaurant owners implement the necessary systems and strategies to reverse engineer profit. By focusing on individual goals and providing tailored solutions, the program aims to transform restaurants into financially robust and sustainable businesses.

Conclusion: The Path Forward

Chip concludes by urging restaurant owners to introspect and define their business and personal goals clearly. By doing so, they can embark on a structured path to profitability, ensuring that their restaurant not only survives but thrives financially. The episode serves as a powerful reminder that profitability is achievable through strategic planning, disciplined cost management, and clear goal-setting.

"In order to get where you want to go, you have to figure out where you're going."
— Chip Klose [04:59]

Key Takeaways:

• Profit Over Revenue: Focus on achieving and maintaining profitability rather than solely increasing sales.
• Manage Prime Costs: Keep a close eye on COGS and labor to prevent financial bleeding.
• Set Clear Goals: Define what you want from your business to effectively reverse engineer your path to profit.
• Strategic Planning: Implement systems and strategies that align with your financial and personal objectives.
• Seek Guidance: Consider coaching programs like P3 Mastermind to navigate the complexities of restaurant profitability.

For more insights and strategies on building a profitable restaurant, tune into future episodes of Restaurant Strategy or visit restaurantstrategypodcast.com.