Don’t Look Now, But Restaurant Owners Actually Feel Stable and Optimistic 

It turns out the roller coaster CAN go up!

My clients are starting to feel like the economy and the restaurant industry are finally stable for the first time after recent years where the roller-coaster only seemed to go down.

This is leading to (dare I type the word?) optimism.

The challenges of recent years have honed your skills so you’re better than ever – and ready for more.

That’s great, because we can now focus on the future, with minimal worry on restaurateurs’ minds – except for those who are prone to worrying and never give themselves a break.

Why People Are Optimistic

So, let’s focus on growing brands, building internal capability, and adding restaurants.

My clients’ growing markets have eye-popping demographics coming in the next few years, and astonishing numbers expected after that time.

That just adds to the optimism: All these new people will eat at least three times a day, sometimes more.

USA inflation is lowering and looking good compared to other countries. Our industry knows how to operate with a different workforce, and all those facts we had a few years ago about women not returning to the workforce – and people taking early retirement – turned out to be fiction.  

Those groups turned out to be the last to return. Now they have reported for work, showing us what 3.6% unemployment looks like.

Revenue is checking in higher than ever. We stay sober realizing that revenue exists as somewhat of an illusion due to inflation and reduced guest count, so accept the former and focus on the latter.

As supply chains heal and food costs decline, your financials look better when you pay attention to how you operate.

Oh yeah, and that recession that people have been saying was coming any day now – nowhere in sight.

Reminds me of one of my favorite quotes, from former U.S. Labor Secretary Robert Reich: “Economic forecasters exist to make astrologers look good.”


What Does This Mean to You?

First, the basics: You ought to be taking advantage of lower food costs and increasing your margins and focusing on guest count instead of revenue.

Next, the big picture: Plan and implement improvements to your organization and grow your brands.

Never stop making your guest experience, employee experience, management, brands, and culture better.

Freedom and flexibility guide for restaurateurs.

What’s the point of owning a successful restaurant business if you don’t have freedom?

Download Matthew Mabel's Freedom and Flexibility Guide for Restaurateurs to learn how to...

  • Step away for extended periods of time
  • Contribute to your community in a unique way
  • Spend more time with friends and family
  • Travel for weeks at a time
  • Split your residence at a vacation home for several months a year

    Matthew rachel's guide to pushing through expansion barriers.

    Want to grow your restaurant company past 3 units?

    10 units?

    20 units?

    Enter your email address below to get our newsletter and the free guide to pushing through expansion barriers and mastering unit growth.

      Matthew mabel's toolkit for creating a dream restaurant business.

      What would you rather own?

      A good restaurant company?

      Or one of the best restaurant companies in the world?

      Enter your email address below to get our newsletter and the free toolkit to learn the 4 ingredients your restaurant business needs to maximize success.

        Why you need to add senior management to your restaurant multi unit company.

        Want to get the most enjoyment from the success you’ve worked so hard for?

        Want to maximize your net worth in addition to your lifestyle?

        Enter your email address below to get our newsletter and the free guide to learn how to bring experienced senior management into your company.