What is the difference between a marketer and an entrepreneur? The first decided to work for someone, and the second for himself. At the same time, such an employee will always be the right hand of the director or owner.

In general, a restaurant can have two strategies for increasing Restaurant Profit Margin:

• increasing the turnover of the place: more people come to the restaurant per unit of time. There are more people, the average bill is lower, the product turnover is higher. Here it is appropriate to recall such a concept as McDonald's and their uncomfortable chairs - this is also an important part of the concept. Quickly eat and leave, does not take up extra space.
• increasing the depth of the check: the restaurant specializes in expensive dishes and drinks. Such restaurants can work from 18:00 and this is also a good approach. Your payroll costs are lower, the use of the product is more balanced and the checks are very high, since most often these are special occasion restaurants.

Continuing with the restaurant industry, there is a food cost indicator, this is the cost price of a dish. Let's take something simple as an example. A cutlet with mashed potatoes. What is included in the cost price? Ground beef, potatoes, butter, onions and other ingredients. On top of this cost price, an additional cost is added, our restorers affectionately call it "margin". Usually it is 300-400%, depending on the restaurant format.

What does a marketer have to do with it? The head chef and the managing director can analyze financial indicators. But it's not that simple, usually the chef and the manager have many other operational functions. Working with the service, the kitchen, organizing teamwork, purchasing and selecting the right products.

A marketer can check the prices for relevance by conducting a standard competitive analysis of the market. Suddenly, you set too low prices compared to competitors. This means you can earn less than your colleagues in the market.

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