A Restaurant Growth Partnership

As in any industry, the most successful restaurant groups across America Focus on one thing and one thing only, that's the numbers! With razor, thin margins at times, a bad month can set restaurants back months or worse destroy their business all together.

There are a lot of things that separate the restaurants that make it and those that fail, but there's one thing that holds true. On average, 85% of dine in revenue is generated by the "occasional diner", understanding this important fact is essential. Managing restaurants with this extremely important statistic in mind can bring clarity and stability to what can feel like a roller-coaster ride at times. Without stability businesses can't grow, if businesses don't grow then they can't scale.

So so is the occasional diner?

The occasional diner can be classified as a non-loyal customer that doesn't visit your restaurant regularly or less than once a month. This is extremely important because if 85% of the revenue is generated by non-loyal customers, it means that this segment of customer has to be continually and consistently be replaced week after week month after month in order to continue to generate revenue.

Most restaurants run on a low margin high volume model with an average rate of a 10% profit margin. BaseLine ROI's strategy focuses on three key metrics. New customer acquisition, customer frequency and customer retention rate.

Balancing these three key metrics (acquisition, frequency, and retention) are vital to running a successful restaurant. They ensure both immediate and long-term success. Focusing on customer acquisition is essential, but maximizing retention and frequency delivers the best profitability and sustainable growth.

To speak with one of our restaurant consultants to find out how BaseLine ROI's Occasional Diner Strategy can help your business clients the button fill out the form below and we will have someone reach out to you immediately