The Problem
Why do so many restaurants fail?
60% of restaurants close within 3 years. The reason isn’t food or service—it’s math. Most owners don’t have a clear plan to control profit, so every month feels like a gamble.
Food Cost: It doesn’t matter if your recipes are perfectly costed. If you can’t say what your food cost percentage is today for this month, then you’re not in control of your restaurant.
Break-Even Customers: If you can’t say how many customers you’re short today to reach your profit and break-even point, then you’re not in control of your restaurant.
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