So why do some restaurants head into each new year with confidence while others continue to struggle with constant firefighting? The menus may be similar. Often, the suppliers are the same. Market pressures are nearly identical. Yet one group protects margins while the other quietly loses them. What separates the two?
Introduction
The restaurant sector in 2025 is walking a tightrope between profit and loss. With ingredient prices escalating, regulations tightening, and diner expectations increasing, even the smallest stock error can cost thousands.
Managing a hospitality operation in more than one location is a never-ending battle of toggling sitting area, managing staff, glamorous menu engineering, vendor and cost control, etc.
