Stars & Stripes
13% margin at Stars & Stripes
Annual budgets and daily forecasts are part of everyday life for the management at Stars & Stripes, who are happy to share their tools for running a restaurant like any other business!
A profitable restaurant is run like a business
Stars and Stripes realized early on that running a profitable business in the restaurant industry requires a comprehensive understanding of both revenue and costs. Many focus solely on turnover and overlook the factors that affect the bottom line. At Stars and Stripes, budgeting, forecasting, and key performance indicators play a central role.
| Kund | Stars & Stripes |
| Branch | Restaurant, Sports Bar, Activities |
| Storlek | 2 units 35 employees |
| Plats | Karlskrona and Kalmar |
| Moduler | Staff Booking Analytics |
Results
By consistently working with budgeting, forecasting, and follow-up, Stars and Stripes has successfully built a well-structured and profitable business in the restaurant industry. Key members of the management team are well-versed in budgets and key performance indicators, while other staff are kept informed about turnover and customer satisfaction. This approach has fostered a clear understanding of the company’s financial goals and enabled the business to track its progress daily, both on the floor and within the management team.
28%
Labor Percentage
That’s 6% lower than the average for sports bars.
22%
Higher Sales Per Hour
Compared to other sports bars in Sweden.
13%
Budgeted Profit Margin
And it’s still holding strong.
100%
Satisfaction
From staff to management.
Budget and forecast
Stars and Stripes begins each year with a carefully prepared budget that sets the framework for operations. This is followed by a dynamic forecast that is updated and adjusted based on both previous years’ results and specific events that may impact sales, such as major matches. Daily follow-ups guide staffing and other variable costs.
Staffing and Scheduling
To ensure optimal staffing, scheduling is based on daily forecasts. Each month, the upcoming month’s schedule is reviewed and adjusted according to sales targets and budgeted personnel costs. This meticulous management creates both financial sustainability and better working conditions for the staff.
Analysis and Optimization
Stars and Stripes conducts monthly inventory and analysis of results per product category (beer, wine, spirits, food, non-alcoholic beverages, etc.). Prices are set based on percentage and monetary return, enabling the offering of a broad product portfolio. Even products with lower margins can be retained as they contribute to the customer experience and overall value.
You need to run your restaurant like any other business, creating budgets, daily forecasts, and analyzing outcomes. With Caspeco, it becomes easy.
Niklas Holgersson
Founder and owner
Stars & Stripes Tips for Increased Profitability
- Thorough budgeting and continuous monitoring of forecasts
- Efficient scheduling aligned with forecasts and goals
- Detailed analysis of product categories and key performance indicators
- Strategic pricing that balances contributions in both percentage and monetary terms
- Systematic management of ingredients and costs through standardized recipes
Stars and Stripes clearly demonstrates how a well-thought-out business focus and the use of digital tools for monitoring and budgeting can create a competitive and sustainable operation, even in a challenging industry like the restaurant business.
Think about what makes your restaurant unique and deliver what is expected. Authentically. Genuinely. That’s how you get returning guests who are willing to pay.
Niklas Holgersson
Founder and owner, Stars & Stripes
