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In this tutorial, Wilson explains the importance of calculating food costs in running a successful restaurant. He identifies three main expenses that significantly impact a restaurant's financial health: rental costs, labor costs, and food costs, which together comprise 75% to 90% of revenue. By effectively managing food costs, operators can significantly enhance their profit margins, which typically range from 5% to 10%. Wilson emphasizes that mastering food cost calculation is essential for maximizing profitability and maintaining a thriving business in the competitive food and beverage industry.