Invoicing 40,000, 60,000 or 100,000 euros per month, but at closing there is no profit left. 68% of restaurants in Spain operate with net margins below 8%. The problem is rarely the kitchen or the product — it is the financial and operational management. A restaurant that is not profitable has concrete and measurable leaks: out-of-control food cost, excessive labor cost, poorly designed menu, or unsustainable fixed cost structure.
- You bill a lot but at the end of the month there's no net profit left
- You don't know your real food cost per dish — just a general average
- Labor cost exceeds 35% of revenue and continues to rise
- You don't have your break-even point calculated and you don't know how much you need to sell per day
- Your suppliers charge you prices that you have never negotiated formally
- You have been more than 12 months without reviewing the menu or the selling prices
If you recognize 2 or more of these situations, your restaurant needs a professional diagnosis.
