THE PROBLEM
Restaurants don’t fail because of food. They fail because of math.
Across the world, nearly 60% of restaurants close within 3 years. Most owners blame competition, bad location, or tough staff management. But the truth is simpler—and harder to face. The problem is profit.
The Harsh Reality
Every day, owners put in long hours, serve great food, and keep guests happy—yet still end the month with little or no money left. Bills pile up, payroll feels impossible, and instead of building a business, you’re fighting just to survive.Without control of the numbers, even the busiest restaurant can go broke.
Where Things Go Wrong
Most restaurants operate without a clear profit target or system to measure it. Instead, they hope that sales will “be enough.” But working harder or serving more customers doesn’t guarantee success.
1) Food costs creep up unnoticed.
2) Average tickets stay flat while expenses rise.
3) Break-even numbers aren’t even calculated.
The Harsh Reality
Every day, owners put in long hours, serve great food, and keep guests happy—yet still end the month with little or no money left. Bills pile up, payroll feels impossible, and instead of building a business, you’re fighting just to survive.Without control of the numbers, even the busiest restaurant can go broke.
Where Things Go Wrong
Most restaurants operate without a clear profit target or system to measure it. Instead, they hope that sales will “be enough.” But working harder or serving more customers doesn’t guarantee success.
1) Food costs creep up unnoticed.
2) Average tickets stay flat while expenses rise.
3) Break-even numbers aren’t even calculated.
The Core Insight
Profit isn’t luck. It’s math.
If you don’t define how much you want to earn, compare your performance to benchmarks, and manage your key numbers, you’re planning for failure.The good news? The math is simple—just three numbers control your restaurant’s destiny:
Food Cost Percentage
The most important metric in a Restaurant. How much of each sale is eaten by ingredients.
Average Check - Ticket
The average that every customer spends every tome they visit. How much each customer spends.
Break-Even Point
How many customers you need each day to cover costs and make profit. But not any day, today.
What’s Next
On their own, these numbers can feel overwhelming to track. That’s why we built RestaProfit—an AI agent that does the math for you, every day, and helps your team take action.
Reserve Your Spot Today
We’re opening RestaProfit to restaurants in limited waves. Join the waitlist now and secure early access to the AI co-pilot built to protect your profit.
No credit card required
Limited availability — spaces are released gradually.