Answer these questions to find out what you may be missing.
What does it mean to be profitable? While you can set any goals you want for yourself, ask yourself these questions:
- Is my rent less than 6% of sales?
- Is my prime cost (food and labor) around 60% of sales?
- Are the operating expenses around 54%?
- Is revenue per sq ft over $250 a year?
(If the answer to any of these is “no” or “I don’t know” let’s talk.)
Useful information for making restaurants profitable.
Keep these links handy when you need an answer right away.
With our recipe for success, your restaurant can whip up a better rate of return . . . that’s what we call the profit sauce.
Yes, we know, sometimes the best meals are the ones that happen with no plan, just great ingredients. You throw in a pinch of this and a dash of that and end up with simple perfection on a plate. But can you recreate that dish consistently? A smart restaurateur perfects the recipe so she can deliver night after night.
Don’t leave the business of running your business up to chance. For best results, you need a good recipe. Profit Sauce helps restaurant owners & managers plan, implement, measure, and review for maximum profitability. We can customize your recipe to fit your needs. Our ingredients are:
1 part staff monitoring
1 part inventory control
1 part Tax and Accounting
1 part education
1 part consulting and engagements
Mix thoroughly and enjoy better profits.