Bar & Restaurant Expo 2022

For far too long, restaurant owners have been told that profit margins are slim, that single digits are what you can expect, and to want more is not only unreasonable, but unrealistic. We have a theory, a bold theory, that restaurant owners can, in fact, move from single- to double-digit profit margins. The secret? Incremental progress. It’s not all or nothing and it’s not insurmountable. And it’s not at all unreasonable for restaurant owners to want more. This is how: Think a half point here, a quarter-point there. It adds up and it’s powerful in the end. From open to close, front-of-house to back-of-house, attracting customers to converting them into regulars, dine-in and off-premise, there are so many opportunities to claw back margin. As an industry we must decide it’s time to 86 this archaic notion of single-digit profit margins and create our own more profitable reality. Let SpotOn walk you through this deceptively simple theory and help you put it into practice so you can begin to increase your profit margins.