Restaurant – Case Study

This restaurant had regular customers but needed to grow its revenue to offset rising food and labour costs , so the key performance indicators we focused on here were the average sale price and number of transactions.

Breaking that down further we looked at the average margins for food and beverage. We also focussed on how many covers per night on average, and how many times they turned their tables over.

We worked closely with the owner to put some plans in place moving forward. The result was a significant boost to the revenue and improvement in the businesses cash flow.