Steven Bonin's Linkedin Analytics

I spent 10 years learning the hard way how to make my restaurant consistently profitable - now I help F&B owners skip straight to the profitable part. The Reality: Most food business owners work 60+ hours a week but can't figure out why money keeps disappearing. You know your sales numbers, but your profit margins remain a mystery. My Story: 30 years across the F&B industry taught me that most businesses are losing money in ways they don't even realize. After making every expensive mistake in the book, I created the P.R.O.F.I.T. Framework to help others avoid the same costly lessons. Who I Help: ✓ Restaurants & cafés struggling with food costs ✓ Specialty food retailers optimizing margins ✓ Bakeries & food producers scaling profitably ✓ Any F&B business tired of being busy but broke What Changes: ✓ Identify profit leaks most owners miss ✓ Transform popular menu items into profitable ones ✓ Build systems that actually work for food businesses ✓ Skip years of expensive trial and error Real Results: Recent client discovered $26K in annual savings through portion control and waste elimination alone. Another increased profit margins by 12% in 90 days by dialing in their numbers. Ready to skip to the profitable part? Take the F&B Strategic Readiness Assessment