3 tricks to increase your restaurant's profit margins

Profit margins improve when you manage three things at once: menu mix, labor efficiency, and table turns. Focus on small weekly wins instead of sweeping changes that disrupt service.

Start by flagging high-cost, low-selling items and highlight your best margin dishes in menus and staff recommendations. Then, align staffing with peak cover patterns to avoid over-scheduling.

Finally, tighten service flow. Faster seating, smoother handoffs, and accurate wait times can lift revenue without raising prices.