Most hospitality venues think creating a budget at the start of the year is the solution to profitability. And while budgeting is important, it’s useless without consistent weekly action. That’s where the PERI framework makes the difference — especially the first two steps: Plan and Execute.
Budgets Aren’t a Safety Net, They’re a Starting Point
We see venues spend weeks developing budgets, only to never reference them again. What starts with good intention becomes a forgotten spreadsheet. Meanwhile, sales targets are missed, wages blow out, and COGS drift higher, all without any adjustment.
The truth is, a static budget won’t help if you’re not reviewing performance weekly and adjusting based on actual results. This is where PERI comes in.
The Weekly Habit That Changes Everything: Planning to Execute
The PERI framework begins with:
- Plan: Forecast sales, forecast wages, allocate COGS budgets
- Execute: Align the team, monitor progress daily, adjust actions in real time
Doing this every single week creates rhythm. It keeps the numbers front of mind. And it ensures accountability across management and the kitchen.
Without Weekly Planning, Execution Is Aimless
Managers and chefs need clarity. If the only numbers they see are the P&L from last month, they’re guessing. When you set weekly expectations for revenue and costs and follow up on them, the guesswork disappears.
What a Weekly Planning Habit Looks Like:
- Review last week’s results (Sales, Wages, COGS)
- Forecast this week’s sales based on bookings and patterns
- Forecast wages accordingly
- Communicate daily expectations to team
- Track and follow up throughout the week
Stop Hoping, Start Managing
A budget is not a magic solution. It’s a tool, but only if you use it consistently. By pairing your budget with weekly planning and execution (the “P” and “E” of PERI), you gain control over your venue’s profitability.
