How to Build a Successful Restaurant Budget Restaurants run on razor-thin profit margins, typically between 3% and 6%. And, over the past five years, food and labor costs have surged by nearly 35%. This combined financial pressure has made it more challenging than ever for operators to succeed when managing a restaurant budget. On top of that, higher costs are leading to increased menu prices. Between 2020 and 2024, the consumer price index for all food rose by 23.6%, leading to 67% of Americans dining out less frequently. That means fewer tickets and a tougher fight for every dollar. In this climate, a smart, proactive restaurant budget is a necessity. A…
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