Donald Burns says busy restaurants often make less money than you'd think. He's coached clients doing $3 million in sales who only pocketed 1 to 2 percent profit because of theft, waste, and bloated teams.
$3 million plus in sales.
About 1 to 2% profit.
therestaurantcoach.com
Listen up. I'm about to debunk a major restaurant myth. High volume means high profits. That is a bunch of bullshit. Busy restaurant does not necessarily equate to a profitable one. You see, high volume also tends to incur some other things like increased cost. There's more theft, more waste, and a lot bigger team issues. It means more drama for you. I've had many coaching clients start with me that were doing $3 million plus in sales, yet only making about 1 to 2% profit. It's sad to work that hard for so little, but make sure your numbers are focused on profitability over that vanity metrics of sales. If you want more profit making tips, just go to my website@therestaurantcoach.com download my free one page profit planner to get you started moving in the right direction. Do me a favor. If you like this, hit the like and subscribe button to get notifications when I upload.
If your restaurant only works because you work 80 hours a week, it doesn't work.
