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A simple lesson in profit, cost control

This video post is part of Sullivision on, a resource center for restaurants looking for service, leadership and sales-building techniques from industry expert and NRN columnist Jim Sullivan.

Your hourly crew thinks you’re making a fortune. They have no idea how low the profit is on the dollar in a restaurant.

Teach your team the importance of keeping costs low and treating your equipment with respect with this creative explanation of how profit works in a restaurant. This short video will educate and motivate restaurant employees with a simple lesson on how to think like an owner does.

They’ll also learn that keeping costs under control is as critical as learning to sell more, and that money is not created equal: A hundred dollars in sales is $100 — less taxes and expenses. A hundred dollars in savings, on the other hand, is $100.

What you reinforce is what you get, and what you don’t reinforce is what you lose.

This video clip is excerpted from the 90-minute-long DVD "60 Second Lessons in Leadership," a collection of 65 short video lessons available at

Jim Sullivan is a popular keynote speaker at leadership conferences worldwide. He’s the chief executive and founder of, which designs leadership, service and sales-building products, programs and services for the Top 200 restaurant and retail brands worldwide. Clients include McDonald’s, Starbucks, Pizza Hut, Applebee’s, Denny’s and Walt Disney Company. More information on Sullivision and its products and services can be found at

Follow Jim Sullivan on Twitter, Pinterest and LinkedIn: @Sullivision

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