When venues struggle to stay profitable, the first reaction is usually to cut costs, reduce hours, or blame staff. But in our experience coaching hospitality groups, the issue is rarely profit itself — it’s the lack of structure behind how the week is planned.
You don’t fix margin erosion by yelling at your chef. You fix it by planning the week properly.
Planning = Control
The PERI framework begins with Plan for a reason.
Most venues make the mistake of reviewing numbers after the damage is done. They hope the week plays out well — then act surprised when wages are high, COGS are blown out, or sales fall short.
But hope isn’t a strategy.
PERI shifts the mindset from reactive to proactive. By starting every week with a sales forecast, wage expectations, and COGS targets, you set the rules of the game before it begins.
It’s Not About Predicting — It’s About Preparing
You don’t need to be 100% accurate with your forecast. But you do need a forecast.
When teams have a plan:
- Rosters align with expected sales
- Ordering is done with portion control in mind
- Specials are selected based on margin and prep capacity
- Accountability starts on Monday, not Friday
A Real-World Example
One of our clients increased net profit by 6% simply by starting Monday with a 20-minute planning meeting.
They didn’t change their prices. They didn’t cut their team. They just planned the week instead of winging it.
Planning Fixes More Than Profit
- It improves culture — the team feels clarity, not chaos
- It improves coaching — you discuss forecasts, not feelings
- It improves consistency — because the rhythm doesn’t break
Don’t Chase Profit. Plan for It.
Profit is a lagging indicator. If you want to improve it, don’t just look at the numbers — look at what happens before the week begins.
That’s where PERI starts. And that’s where improving hospitality venue profit really begins too.
