Restaurant owners and operators have faced enormous challenges over the last year. After many months of on-again, off-again indoor dining restrictions, outdoor dining capacity limits, and relying on delivery/take out only, a brighter future is on the horizon.
It’s time to focus on getting back to pre-COVID profit margins. As you examine your restaurant accounting and operations, where should you start? We review what can affect your restaurant profit margin, plus seven tips to consider implementing in your restaurant.