7 steps to evaluate underperforming restaurant units

7 steps to evaluate underperforming restaurant units

Sebastián Fernández is chief research officer at Revenue Management Solutions, supporting all divisions of RMS as an expert in statistical and data analytic techniques. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.

Now that the economy is improving and the overall 2016 outlook for the restaurant industry is positive, brands are shifting focus to individual underperforming units.

Many operators default to opening new units as a way to increase profitability. But you can also get a good bump in profitability if you fix some of the issues with underperforming units. And these fixes don’t have to be costly.

Here are some things to think about when evaluating unit performance:

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