RESTAURANT CHAIN · A LUNCH PROMOTION PILOT
The $22 lunch deal filled more tables. Should we roll it out to every outlet?

Looks beyond one spreadsheet.
- POS receipts & basket mix
Compare orders and spend across equivalent lunch periods.
- Recipes & ingredient costs
Calculate food costs for the actual meals and extras sold.
- Staff hours & wastage
Check whether extra shifts and waste absorb the additional profit.
Judge the offer on what it earns after extra costs, not just how busy the restaurant looks.
80 more orders. Only $104 more gross profit.
Orders rose from 160 to 240, but average spend fell from $28 to $22. Sales reached $5,280; gross profit after food costs rose from $2,800 to just $2,904.
Check whether extra staffing and waste cost more than $104 before expanding the offer. Revise the bundle or price, then test another comparable period.

Stock & demand
Operations