How to Forecast Restaurant Revenue and Expenses
Understand how to forecast restaurant revenue and expenses with methods for sales projection, cost scaling, fixed-cost planning, and risk buffering.
Sep 18, 2026
Understand how to forecast restaurant revenue and expenses with methods for sales projection, cost scaling, fixed-cost planning, and risk buffering.
Sep 18, 2026
Restaurant owners can significantly reduce restaurant costs by leveraging technology across inventory, labor, procurement, forecasting, and administrative operations for better profit margins.
Sep 18, 2026
everbowl names Anna Gabele Brand President and Natalie Trzcinski COO, pulling both from Jack in the Box to guide its next growth phase.
Sep 18, 2026
Mountain Mike's Pizza hires Jack in the Box veteran Sheena Dougher as CMO to drive national growth while preserving its regional brand identity.
Sep 17, 2026
From fixed costs to contribution margin, learn exactly how to calculate your restaurant's break even point with confidence.
Sep 16, 2026
DoorDash pays $425M for Wonder's campus dining platform and a stake in Wonder, betting on robotic kitchens and institutional foodservice growth.
Sep 16, 2026
Discover the most common reasons restaurants fail, including inconsistent food quality and pricing mistakes, plus practical ways to avoid them.
Sep 16, 2026
Chipotle names former KFC global CEO Sabir Sami to its board as the chain expands into Mexico, Saudi Arabia, and South Korea.
Sep 15, 2026
LeBron James joins Mike's Red Tacos as an investor, backing the birria chain led by Blaze Pizza and Dave's Hot Chicken veteran Bill Phelps.
Sep 15, 2026
Discover practical promotion ideas - time-based deals, loyalty programs, local partnerships, and digital marketing - to boost restaurant foot traffic consistently.
Sep 14, 2026
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Explore the reasons behind the surge in restaurant bankruptcies in 2024 and strategies to navigate the challenges. Learn how operational decisions, reliance on third-party delivery, and discounting impact customer loyalty.
Photo by Luca Bravo
The aftermath of the COVID-19 pandemic brought unexpected challenges for the restaurant industry. While initial optimism surrounded the post-COVID years, the reality of persistent inflationary pressures has led to a surge in bankruptcies. Many renowned establishments like Red Lobster, BurgerFi, and Rubio’s, among others, have found themselves grappling with financial instability.
Photo by Luca Bravo
Industry experts highlight the repercussions of nearsightedness in operational decisions. Zach Goldstein emphasizes that decisions made several years ago are now haunting operators. The ease of obtaining debt in previous years led to overleveraging, which is now hindering necessary pivots for survival. Meredith Sandland notes the shift in financing dynamics, where funding once abundant is now scarce, impacting brand sustainability.
Photo by Luca Bravo
As operators strive to combat inflation, the reliance on third-party delivery and discounting poses significant challenges. Ellie Doty warns against underestimating the costs associated with off-premises business. Subpar delivery experiences can deter customer loyalty, emphasizing the need to prioritize quality service. Over-discounting, as highlighted by Andrew Smith, may provide short-term gains but erodes brand value and long-term profitability.
Photo by Luca Bravo
Creating long-term customer loyalty emerges as a paramount strategy in the face of cautious consumer spending. Industry leaders stress the importance of fostering genuine customer relationships over short-term tactics like discounts. A focus on delivering exceptional experiences, both on-premises and off-premises, can cultivate loyal patrons who transcend price sensitivity.
Photo by Luca Bravo