Why does everything feel more expensive than it used to?
It's a question people ask every day-at restaurants, at the grocery store, and around the dinner table. But most of what drives those changes isn't visible.
The $20 Burger pulls back the curtain on what's really happening behind the scenes.
Written by a working restaurant owner, this book walks through the real-world costs that shape every menu-labor, food distribution, regulations, equipment, and the countless small decisions required just to keep the doors open.
This isn't a textbook or a lecture. It's a clear, honest look at how a modern small business actually operates today-and why things feel different than they used to.
Whether you're a customer trying to understand rising prices, or a small business owner navigating the same challenges, this book offers perspective you won't find on the surface.
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