Marketing a Restaurant
- Thread starter skank
- Start date
I don't have experience in marketing restaurants, but what about making a reservation online? Just fill a simple form and get called after a few minutes for confirmation. Is this worth, or almost nobody uses it?
L.E. Ok, nevermind, got the answer, it was at the end of the post.
L.E. Ok, nevermind, got the answer, it was at the end of the post.
Emp:
My background is in restaurants, and I have run places that have had those margins.
You get 30% margins by having a full house, protecting your prices and margins ie no discounts, and a healthy liquor and wine program.
It is very hard to have a 30% margin at a low end restaurant, but a high end restaurant selling wine at an average of $50+ for a bottle of wine and a solid trade will easily hit that number and is essentially an ATM.
My background is in restaurants, and I have run places that have had those margins.
You get 30% margins by having a full house, protecting your prices and margins ie no discounts, and a healthy liquor and wine program.
It is very hard to have a 30% margin at a low end restaurant, but a high end restaurant selling wine at an average of $50+ for a bottle of wine and a solid trade will easily hit that number and is essentially an ATM.
The numbers I am referencing are international and all the way from low (even fastfood) to high end (gourmet) restaurants.
Normally, restaurants have razor thin profit margins.
I am talking net profit here, not margin. (gross profit? Different langauge)
::emp::
Normally, restaurants have razor thin profit margins.
I am talking net profit here, not margin. (gross profit? Different langauge)
::emp::
Have to agree with emp.
30% profit margin is unheard of in the restaurant industry. I'm not sure I believe that.
I've met several people who owned mid to high end restaurants and they were all talking below 10% profits. I think I even heard Gordon Ramsey talk about 15% once, but hey that's Gordon Ramsey!
30% profit margin is unheard of in the restaurant industry. I'm not sure I believe that.
I've met several people who owned mid to high end restaurants and they were all talking below 10% profits. I think I even heard Gordon Ramsey talk about 15% once, but hey that's Gordon Ramsey!
Your restaurant isn't Amy's Baking Company in Scottsdale, is it?
Amy's Baking Company - Kitchen Nightmares - Full Episode - Video Dailymotion
Amy's Baking Company - Kitchen Nightmares - Full Episode - Video Dailymotion
Yep, it's not common, but It's not impossible. Expected return on investment = 18 months
Just finalizing my liquor application, can't wait to add beer to the menu! It'll go insanely well on the street I'm located on
COGS = 25-30% and I'm running labor at 20-25%. I agree with you, restaurants typically have shit profit margins, but I'm not a restauranteur by any means, so I didn't invest in a typical restaurant haha
If I'm ever looking to expand, I'll let the WF community know. With the marketing whits on this website, it may even be possible to get an even better performing restaurant
Gordon Ramsey is better off not opening his own restaurants and keep licensing his name out for 6-8% royalties. It pays to be a well known chef I suppose
Nope.
Hmm... Normally labor for restaurants runs at 50-60%
But there are some niches in which restaurants do better margins (Pizza being one).
And you said you are not running a "typical restaurant" so while I have no idea what the fuck you are asking for restaurant advice then, good for you.
::emp::
But there are some niches in which restaurants do better margins (Pizza being one).
And you said you are not running a "typical restaurant" so while I have no idea what the fuck you are asking for restaurant advice then, good for you.
::emp::