Most owners work hard but still make little profit.

Why? In this episode, we reveal the Food Limit Index (FLI) — a key metric showing how much customers are willing to pay for a meal, based on national income. We compare FLI and real margin structures across the U.S., Korea, Vietnam, Russia, and Germany — and explain why high dining frequency doesn't always mean high profitability. We also introduce the concept of "Elastic Necessity" — essential goods with high price sensitivity — which traps U.S. and Korean restaurants in a low-margin loop.

Full insights at: saltnfire.net

In this episode, we talk about the “Practical Chef” — not an artist, not a celebrity, but a survivor. He runs a small 10-table pub, cooks, preps, cleans, and survives on systems, not applause. We break down what makes this kind of chef different: – Why we think in production lines, not performances – Why German food fits low-cost, high-efficiency cooking – Why plating is a function, not art – And why one loyal local is worth more than 1,000 Instagram likes

If you’re in the kitchen every day, wondering how to survive — not just impress — this episode is for you.

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Ever wondered what secret weapon helps small restaurants survive in a brutal market?

In this episode, Salt reveals why his obsession with German cuisine isn't about cultural admiration, but pure business strategy. Discover how German food's historical focus on practicality and low last-minute cooking translates into labor efficiency and higher survival rates for independent operators. Learn the five concrete reasons why this niche cuisine is tailor-made for your small business, turning every meal into a structurally optimized path to long-term survival.