Restaurant Management Tip - How to Determine Restaurant Profit Margin

Описание: Ever struggled to figure out where your restaurant's profit margin should be?

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About David Scott Peters: a restaurant management expert and founder of TheRestaurantExpert.com. He offers independent restaurant owners restaurant management tips, coaching and a software that will revolutionize their business operations and their profits.

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These videos cover ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you.

David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action!

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Video Notes on How to Determine Restaurant Profit Margin

Before you an determine where your restaurant's profit margin should be, you have to know your key numbers, including prime cost. Total cost of good sold plus your labor cost including taxes, benefits and insurance. If you have at least $850,000 in sales, you can aim for 55%.

Right there you've spent 55%. Your occupancy rate should be 5-8% - 10% on the high side. You should budget for 3-4% in comps so your employees can compensate guests and reward them at their own discretion. And then you have a marketing budget at around 2-4%.

The stats have given restaurant owners the baseline of 5-8% profit margin. Restaurants are hard to run and take a lot of work! I don't think 5-8% is worth it.

If you work with our numbers and use our systems, your profit margin can be in the 15-20% range, when your sales are $850,000 or more.


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