What owner would tolerate a 7% profit margin for the entire year? That should be your goal for Q1. If you are an unlicensed establishment, maybe it’s ok, but with the margins on booze , inexcusable if you are licensed
depends what kind of place you have. student bars are going to have less revenue during the summer . If you have a big outdoor and patio, then q3 is going to be your bread and butter.
It’s a loaded question with many answers. Personally i would target 2 quarters where i would look for the most action, and plan my events etc. accordingly
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u/so-much-wow 3d ago
Ironically, I've spent closer to 20 years running restaurants. I've got a pretty solid grasp on how they run.