2021 ushered in the start of a historic recovery effort for the restaurant industry, but there’s still a long way to go.
Even if restaurant operators are able to get costs and sales back to pre-pandemic levels, the best case scenario for most restaurants is often a profit margin of only 5-10%—far below the averages seen in other industries.
To help operators understand why occupancy is so important and how operators can grow occupancy to supercharge profits, we’re releasing the first Restaurant Occupancy Guide.
What’s the biggest hidden cost dragging down restaurant profits, and why is the simplest method of improving your restaurant’s sales frequently one of the most overlooked?
Here’s what you’ll learn in the Guide:
- Why the economics of restaurant occupancy are stacked against operators
- The hidden cost keeping profits below 10%
- What top operators are doing to reach profit margins of 30% or more
- How you can grow occupancy on slower days to supercharge profits
Get the Free Restaurant Occupancy Guide
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