If I’ve said it once, I’ve said it 1 million times: the two most important systems any restaurant should have are budgets and recipe costing cards. Let’s talk budgets. I am probably on at least one to two budget calls a week with members asking where their numbers should be. Some calls are a simple numbers review because we have already created their budget and now they are measuring for success. Many other calls are to create a new member's budget. Once the budget template has been verified, it’s time to get down to business to create each member's plan for success. The most common questions I get when we work together revolve around where should my numbers be? In this episode of my podcast, The Restaurant Prosperity Formula, I’m going to walk you through the various options for your budgeted numbers because there is no one answer that is right for everyone. There is no average that every restaurant owner should aim for. Once I explain how I teach a restaurant owner where their restaurant budget numbers should be, I’ll talk about the target profit margin and why knowing your numbers is so important to your restaurant’s success.

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