The average check is the indicator that impacts profitability the fastest. A restaurant with 100 diners per day that increases its average check from €22 to €27 bills €15,000 more per month — €180,000 per year — without needing a single new customer. Most restaurants can increase their check by 15-25% without changing prices: with menu engineering, menu design, dining room training in suggestive selling, and extras and add-ons strategy.
- Your average ticket has been stagnant or declining for over a year
- Customers order starters and mains, and little else — rarely dessert or coffee
- Servers don't naturally suggest starters, desserts, or pairings
- Your menu lacks a clear section for extras, add-ons, or shareable items
- The best-selling dishes are the cheapest on the menu
- You don't measure the average ticket by time slot or by day of the week
If you recognize 2 or more of these situations, your restaurant needs a professional diagnosis.
