Chapter 1. The Problem With Hospitality Profit
In hospitality, profit is often a mystery. Owners know sales. They might know wages. But actual profit? That’s often left for the accountant to reveal weeks later. By then, it’s too late to fix anything.
Many venues don’t have the structure to track performance weekly. They rely on gut feel. They focus on sales alone. They don’t have a rhythm that creates accountability or momentum. So they spin their wheels, chasing busy weeks without knowing if they’re truly winning.
Profit isn’t about working harder or guessing smarter. It’s about knowing exactly where you are each week and taking action in real time.
Chapter 2. The PERI Framework
PERI stands for Plan, Execute, Results, Improve. It’s the weekly rhythm we install into every pub and restaurant group we coach.
It works because it forces venues to:
- Plan based on forecast, not hope
- Execute with visibility and daily tracking
- Review key results with the team
- Improve performance through weekly insights
This simple loop creates structure and accountability across chefs, managers, and owners. Everyone knows the target. Everyone owns the number.
PERI makes profit predictable. It removes surprises. It turns chaos into control.
Chapter 3. Plan: Start With the Numbers
The week starts with a forecast. Not just any forecast. A real, number-based forecast broken into sales and wages.
Each department has a target:
- Sales by day
- Rostered hours and total wage budget
This becomes the benchmark. If the plan is weak or unrealistic, everything else will fall apart.
Planning also includes tools like:
- 8-week trend review
- Budget vs actual comparisons
- Profitability Matrix (to estimate weekly profit)
The weekly plan gives chefs and managers clarity. And it gives the owner control.
Chapter 4. Execute: Track Daily, Adjust Fast
Execution is where most venues fall apart. They might plan a perfect week. But then they don’t track.
With PERI, execution means daily tracking:
- Daily sales
- Daily wage cost
This gives real-time visibility. If you’re having a slow sales day, don’t go over roster. If you’re over hours midweek, you still have time to adjust.
Our most successful clients track daily numbers and compare to forecast. This builds habits. It keeps chefs and managers focused. And it means there are no surprises on Friday.
Chapter 5. Results: Know If You Made Money
Each week, we review the core numbers that indicate profit:
- Actual sales vs forecast (daily and weekly)
- Wages vs forecast (daily and weekly)
- Total weekly COGS
- 8-week sales and wage trend
- Estimated profit using the Profitability Matrix
This is not a P&L. It’s faster. Clearer. And more actionable.
The Profitability Matrix is our tool to show profit, breakeven, or loss each week. It combines actual sales, wages, and COGS into one simple view.
No more guessing. You know where you stand by Monday.
Chapter 6. Improve: Make Next Week Better
Improvement is where the real profit is made. In the PERI framework, improvement happens weekly.
We hold a structured meeting with chef and manager. We look at the Profitability Matrix. We ask:
- Where did we win?
- Where did we miss?
- What will we do differently?
We don’t talk about waste. We don’t blame the team. We focus on numbers:
- COGS trend
- Wage % vs sales
- Actual vs theoretical
The goal is simple: Better profit this week than last.
Final Thoughts
PERI works. Not because it’s complex, but because it’s simple. It gives your team a rhythm. It creates ownership. And it turns weekly chaos into clear performance.
At Profitability Partners, we help install PERI into pub and restaurant groups across Australia. If you’d like to see how it would work in your venue, book a free Profitability Planning Session.