In hospitality, profitability rarely disappears all at once. It leaks slowly, silently, and dangerously. One week it’s a slightly higher wage bill. The next it’s a quiet Friday. Then a missed COGS target. Before long, you’re asking, “Where did the profit go?”
That’s the question we answer every week with PERI.
What Causes Profitability to Slip?
It’s not just one thing, it’s usually a combination of:
- Poor planning (or no planning at all)
- Inconsistent execution of tasks
- A lack of daily and weekly result tracking
- No system for improvement
Most venues operate reactively. They hope sales will improve. They check financials weeks after the damage is done. They don’t have the structure to catch issues early.
PERI Stops the Leak Before It Becomes a Flood
PERI is a four-part weekly rhythm we implement with every client:
- Plan: Set sales targets, wage budgets, and COGS goals based on realistic expectations.
- Execute: Make sure managers, chefs, and staff take aligned action daily.
- Results: Track sales, COGS, and wages weekly and review them with the team.
- Improve: Identify what worked, what didn’t, and what needs to change.
It’s not complex, but it’s powerful.
Most Profit Problems Aren’t a Surprise. They’re a Pattern
With PERI in place, you don’t just react to problems, you prevent them. You spot issues before they become habits. You fix small leaks before they sink the ship.
Whether it’s a wage blowout, food wastage, or missed function follow-ups, PERI keeps the venue accountable and focused.
From Frustration to Control
The venues we work with don’t just make more money, they gain peace of mind. Instead of asking, “What happened last week?” they ask, “What are we doing this week?”
That’s the PERI shift, from hindsight to foresight. From reaction to control.
