It is a sad fact that 50% of restaurants fail within 4 years and only make 2% in profit.
The biggest Restaurant profitability mistakes that people make when running a restaurant?
High Rent as a % of revenue may not correlate to high foot traffic. If it was high, there should be more sales.
How does Labour costs relate to rent and cost of goods sold. How many staff do I really need?
We discuss restaurant productivity and ways to increase it.
Discretionary effort. The more we engage our staff the higher the productivity of the staff. Listen to your staff and their ideas.
Creating a vision and a story that your team can sell, eg
The KPIs for a restaurant business viability test – % fixed costs / % variable costs.
Fixed costs like – Accounting, Rent, Variable can be things like linen and gas.
COGS should be pretty consistent with a weekly stocktake and weekly P+L.
What is the labour %?
Understand the key distribution of costs and be able to adjust in real time. How can you influence the time spent in the kitchen with pricing. How do you avoid bottlenecks in the kitchen during peak hours.
You should have a costed roster. The dollar spend on a daily basis.
How can the distribution of the restaurant across the week. Should we discount in the quiet times or charge a premium for the busy times.
How does the pricing of the bar work and what opportunities are there to increase revenue and profit from bar revenue. Why should you discount on the bar, rather than in the kitchen?