Industries · Food service
Restaurants and food service
How quick service and full service restaurants make money, why prime cost and table turns decide restaurant profit, how franchising and delivery aggregators change the economics, and how to crack restaurant cases.
Key takeaways
- A restaurant turns ingredients and staff time into meals, using a fixed space.
- One restaurant is the unit. Its sales are capped by seats, turns, and kitchen speed.
- In restaurant cases, first find out who owns the restaurant: the brand, a franchisee, or a master franchisee.
- Explain the main restaurant formats and the franchise model
- Calculate prime cost, table turns, and the profit of one restaurant
- Compare the contribution of a delivery order and a dine-in order
- Describe the main restaurant groups and delivery platforms by region and the trends of 2024 to 2026
Lessons
How restaurants and food service make money
Restaurant formats, the franchise model, delivery aggregators, and an approximate cost breakdown built around prime cost.
Restaurant unit economics: turns, delivery, and franchising
Build the P&L of one restaurant, compare a delivery order with a dine-in order, and see how a franchisor and a franchisee split the money.
Restaurant players, trends, and how to crack the cases
Major restaurant groups and delivery platforms by region, the deals and cost pressures of 2024 to 2026, regulation basics, and typical case prompts.
Worked cases in this module
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