Аннотация: In the contemporary restaurant industry, intense competition and razor-thin profit margins compel operators to seek innovative strategies for cost reduction and operational efficiency. This paper presents a detailed case study examining how a regional restaurant with an in-house production facility achieved significant cost savings and profit enhancement by re-engineering culinary processes, improving ergonomics, and revising inventory management systems. Over a six-month intervention period, the restaurant implemented changes that reduced production times by up to 60%, minimized food waste by over 80% for certain items, and streamlined documentation processes, thereby lowering administrative overhead. Drawing on a comprehensive methodology that combines quantitative data (including inventory turnover rates, energy consumption metrics, and production times) with qualitative insights from on-site observations and staff interviews, this study highlights the multi-dimensional nature of effective restaurant financial management. Key contributions lie in: (1) illustrating actionable methods to integrate process optimization with ergonomic considerations, (2) demonstrating a robust framework for monitoring cost and quality outcomes, and (3) proposing managerial implications for sustainable profitability in hospitality. Through a synthesis of existing literature and real-world evidence, this paper offers practical guidelines and strategic recommendations for chefs, managers, and financial controllers aspiring to achieve competitive advantage through holistic, data-driven optimization measures.